Mango Daiquiri
Mango Daiquiri

Transport yourself (and some friends) to a sunny, breezy, tropical beach with this Mango Daiquiri. Mango, mango nectar, rum and orange liqueur make this perfect for hot summer days.

Mango daiquiris should be the poster child for lounging on the backyard patio or by the pool. Take a sip of this mango daiquiri, savor the creamy floral taste of this rum drink and let the terrace whisk you away to a sunny, breezy, tropical beach.

I find that standard daiquiris are filled with ice, which tends to water them down. My version eliminates most of the frozen water and replaces it with frozen mango chunks, which not only keeps the mango flavor prominent but also creates a smoothie-like consistency.

What’s in a Mango Daquiri?

Rum is a must for any daiquiri, but the type of rum you use is open to experimentation. White rum is a blank slate in terms of taste and lets the soft-tasting mango shine through.

I prefer to buy fresh mango and freeze it myself so I know it’s at its peak, but you can buy already frozen mango from the freezer.

If you want to use fresh mango, peel and cut into chunks, then freeze in one layer. Transfer to a zip-lock bag so you have it when you need it. (It’s also a great way to save up on mangoes if you bought a bunch and didn’t have a chance to use them up before leaving town.)

For my mango daiquiri, I mix the frozen mango chunks with light rum and lemon juice. I find that the white rum in particular doesn’t spoil the flavor I’m craving, which is mango. Although the original cocktail usually features simple syrup, I prefer to omit sugar sweeteners and spice up the flavor by adding orange liqueur and mango nectar.

Most Caribbean white rums do this drink justice, and some are even aged for short periods. These are always a safe option in your daiquiris.

Don’t load house for the rum you’ll use in this mango daiquiri.

My top choices are:

  • Bacardí Superior (This is my favorite. It’s reasonably priced and tastes good enough to drink on its own.)
  • Plantation 3 stars
  • Myers platinum white.

Mango Nectar Swaps

I use mango nectar in this drink because it enhances the mango flavor in the cocktail and sweetens the drink, eliminating the need to add simple syrup.

As an added bonus, the nectar dilutes the consistency of the daiquiri and makes it easier to drink through a straw. If you can’t find mango nectar, substitute one of the following juices:

  • pineapple
  • guava
  • orange juice

What is the best glass for a daiquiri?

Like my outfits, I like my daiquiri glassware to be cute. As long as it has a stem that separates your warm hand from the bowl of the glass, it’s fine to use in anything from a coupe to a martini glass to a wine glass. The handle gives your hand something to hold on to Besides that the bowl of the glass, which would result in our moist smoothie melting faster than we want it to.

Options for topping with mango daiquiri

While I don’t mess around much with toppings on my frozen daiquiris, a little edible cocktail decoration never hurt anyone. A simple roll of mango makes for an effortless garnish here.

Of course, fresh mango slices are also suitable as a garnish for this daiquiri. If you’re using pre-sliced, frozen mango chunks, a lemon zest is also a great garnish. Fans of whipped cream should spoon or squirt a dollop onto the poured cocktail and top it off with a maraschino cherry just like that.

History of the Mango Daiquiri

Daiquiris were initially developed as a stirred drink. More specifically, they were mixed and then stirred. Like many rum cocktails, it was born on the Caribbean island of Cuba.

Appropriate, as tropical fruits and rum from sugar cane plantations were relatively easy to come by. It seems to me that frozen daiquiris are more popular than the OG version now, and for good reason: they’re just plain fun. Most people smile at the thought of sipping on an adult slushy.

How to Make Swirled Mango Daiquiri

One brunch routine I’ve come to love is making swirled mango daiquiris. Simply make a second batch of this daiquiri recipe, substituting a fruit with a contrasting color and flavor for the mango. Here are some options:

  • strawberry
  • raspberry
  • pink guava
  • blueberry

Layer the two flavors together in a glass and swirl lightly with a straw.

More sophisticated cocktail recipes

  • Frozen siesta cocktail
  • Hurricane Cocktail
  • Blueberry Pitcher Margaritas
  • Pina Colada

Mango Daiquiri

preparation time
5 minutes

total time
5 minutes

1 cocktail

Equipment needed: Blender.


  • 2 ounces mango nectar (or other tropical juice)

  • 1 1/2 ounces White rum

  • 1 ounce orange liqueur such as triple sec or Cointreau

  • 2 teaspoon freshly squeezed lemon juice

  • 1/2 Cup frozen mango pieces

  • 1/2 Cup ice cubes


  1. Place ingredients in blender:

    In a blender, combine mango nectar, white rum, triple sec, lemon juice, mango and ice.

  2. Mix the cocktail:

    Pulse the ingredients until the mixture is smooth and no bits of ice or fruit remain.

  3. Taste and adjust the cocktail flavor:

    Try the daiquiri for sweetness and acidity. Add more mango nectar or lemon juice to taste. If the consistency of the daiquiri is too thick, like custard, add more nectar or*Wink, wink* Rum to thin the cocktail down to a slushie consistency, think thick slurpee.

  4. Garnish and serve the cocktail:

    Pour the daiquiri into a 10 ounce cocktail glass. If you also have fresh mango lying around, use a vegetable peeler to make a curl out of it and set it to the side of the jar. Enjoy frozen.

nutritional information (per serving)
248 calories
0g Fat
29g carbohydrates
1g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!