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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.
For extra sweet tropical flavor, you can make up a batch of coconut syrup to mix in or drizzle on top!
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 Mango Coconut Ginger Icebox Cake. 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?
Speaking of delicious coconut cocktails, have you seen my Coconut Lime Daiquiri? Talk about a tropical dream!
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!
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Equipment
Ingredients
daiquiri:
- 1 large fresh mango
- 2 tablespoons sugar
- a squeeze of fresh lime juice
- 6 ounces coconut rum
topping:
- 1 teaspoon coconut cream
- 2 tablespoons heavy whipping cream
- 1 teaspoon coconut rum
- 1 teaspoon sugar
Instructions
- Cut 1 large fresh 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 2 tablespoons sugar over fruit and a squeeze of fresh lime juice 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 6 ounces coconut rum and a big handful of ice. Blend until smooth.
- To make the topping, whisk 1 teaspoon coconut cream, 2 tablespoons heavy whipping cream, 1 teaspoon sugar, and 1 teaspoon coconut rum together until light and fluffy.
- Garnish with fresh mango and a bright beautiful berry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so pretty! I’ve been known to eat a treat for dinner too – yum!
Love your presentation and combinations to making this amazing dessert. Looks yummy.
Daaaaaang! There’s nothing more summery than fresh, ripe mango! I can imagine all of these flavors on a hot day. The coconut whipped topping sounds epic, I’ve never made something like that before but now I *must* try your recipe!
This is perfect for all the hot weather we’ve been having, I’ll have to make some soon!
Oh my goodness, what an incredibly yummy looking cocktail! So perfect for a hot summer day, and the coconut whipped cream on top really makes it even more moorish!
This was great!,!! I cut way back on the sugar; I only used 1/2 teaspoon of sugar on the mango and didn’t make the cream topping cause I didn’t need the extra sugar and it was sweet enough Thanks for the recipe
yummy ive aLways liked sweet drinks
Delicious
Oh my heavens does this look incredible. Love the use of heavy coconut cream and reminds me of an orange creamsicle, only better! Thanks for sharing!