There’s nothing quite like a refreshing tropical Mango Coconut Daiquiri made with fresh mango, coconut rum, and coconut cream on a hot summer day.
I just got back from a wonderful trip to Hawaii, so buying a mango here in the states was sorely disappointing. I had to do it, though, because I was making a dual purpose Mango Coconut Ginger Icebox Cake. Dual purpose because I made it to donate to a fundraiser for Juvenile Myositis (an outstanding cause), and also as a contributor post for Real Housemoms (an awesome blog). I like to consider myself a pretty good multitasker! Anyway, I had some leftover mango after making the dessert and what better use for leftover mango than to make a tropical cocktail!
I let that finely sliced mango soak in lime juice and sugar to mascerate which allows a lot of the natural juice to be extracted. If I were back in Maui, those mangos were so fresh and juicy they wouldn’t have needed to do this, but these mangos were not quite ripe, very tart, and they needed all the help they could get.
I also had this wonderful coconut heavy cream mixture leftover from the dessert and it when smashingly on top of my blended drink.
As pretty as the mango coconut drink was, its amazing how the pop of a bright red summer berry pleases my senses. This tiny little strawberry ended up being a garnish that made me so happy. See what pretty food does to me?
I was a naughty girl when I made this. Why? Because I wasn’t super hungry in the evening and this cocktail ended up being my dinner. It was so worth it, too.
The time difference between the photo above and below was only about 5 minutes. I have no shame!
Mango Coconut Daiquiri
- 1 large fresh mango
- 2 tablespoons sugar
- squeeze of fresh lime juice
- 6 ounces coconut rum
- 1 teaspoon coconut cream
- 2 tablespoons heavy whipping cream
- 1 teaspoon coconut rum
- 1 teaspoon sugar
Cut the mango lengthwise as close to the seed as you can on both sides. Then cut off any additional mango left around the edge of the seed. Remove skin. Thinly slice mango and set aside in bowl. Sprinkle sugar over fruit and squeeze lime onto mango as well. Allow fruit to mascerate for at least 30 minutes to allow the sugar to extract as much juice as possible.
To make the daiquiri, combine sweetened mango and all the juice in the blender with coconut rum and a big handful of ice. Blend until smooth.
To make the topping, whisk coconut cream, heavy whipping cream, sugar and coconut rum together until light and fluffy.
Garnish with fresh mango and a bright beautiful berry.