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+ servings
a blended daiquiri with Coconut and Mango

Mango Coconut Daiquiri

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.
Course Drinks
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cocktails
Calories 365kcal



  • 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.


Calories: 365kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 7mg | Potassium: 138mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1115IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 0.1mg