Mango Daiquiri Recipe

By August 1, 2015 No Comments

This cocktail recipe is our family staple at Christmas time and one we have become famous for … lol


Makes about 1.5 litres of thick frozen Daiquiri
1 ½ – 2 Frozen Mangos (can be replaced with fruit of your choice)

Ice Cubes

2 shots (60ml) Suntory Mango Liqueur (I have been unable to find any other mango liqueur in any of the Vok, Continental, Baitz or Marie Brizzard ranges)

2 shots (60ml) Bacardi or Light White Rum

2 shots (60ml) Cointreau or Triple Sec (Everglades make a wine based Orange Liquer which is an excellent substitute and about 1/3rd the price Cointreau – doubt you will notice the difference in this cocktail)

Juice of ½ Fresh Lemon (lemon or lime squeeze is almost OK)

200-300ml Orange Juice 

Chop mangoes into chunks and place in blender.

Add Lemon Juice

Blend / Pulse until smooth

Start adding ice cubes by throwing thru hole in lid – 1 or 2 at time while blender is still running. When the consistency is so thick that the cubes no longer get to the bottom of the blender, turn off blender, add Orange Juice and turn on blender again, keep adding ice cubes as before until they don’t get to bottom, Turn off blender and pulse a couple of times to make sure all ice cubes are crushed fully.

Serve immediately in suitable glasses


Fillet & skin mangos when available and economical and freeze into sandwich size zip lock bags. It is easier and best to use mangoes straight from the freezer.