Frozen Mango Daiquiri

There’s nothing better than a tropical frozen daiquiri for a sweltering summer day, am-I-right? Well, this icy, lush mango daiquiri recipe is quick and easy, not to mention delicious! All you need are rum, mangoes, limes, simple syrup and ice for an outrageously slushy, brain-freeze inducing, frozen mango daiquiri. Cheers!

According to Wikipedia, Daiquiris became popular in the U.S. during the 1940s as we entered World War II. Wartime rationing made many food and drink staples harder to source, including popular libations like whiskey and vodka.

Rum, however, was plentiful throughout the Caribbean and Latin America and thanks to Franklin D. Roosevelt’s Good Neighbor Policy, (established in 1933) the sun-soaked spirit was readily available stateside. Rum became a popular swap for other erstwhile “refined liquors”.

Americans became fascinated with the island culture of the Caribbean and exotic rum based drinks. Cocktails like shaken and frozen daiquiris were all the rage.

Since then, the daiquiris’ popularity has ebbed and flowed like an ocean tide, however, on a scorching afternoon, this rum-laced frozen mango daiquiri is a truly welcome respite.

Ingredients for frozen mango daiquiri recipe:

• Rum (I prefer golden or dark rum, but white rum is traditional)
• Fresh mangoes
• Fresh lime juice
• Simple Syrup
• Ice

How to make a frozen mango daiquiri

1. Add the mango, fresh lime juice, simple syrup and rum to a blender.
2. Top with ice and blend until all of the ice is crushed and the mango daiquiri is smooth and slushy.
3. Garnish with a lime wheel, wedge of mango or mint leaves. Enjoy immediately.

Where did the daiquiri originate?

There’s a strong case to be made that British sailors in the late 1700s drank the original daiquiri – in the form of grog – a mixture of rum, lime juice, sugar and water. Intended to prevent scurvy, this drink was a daiquiri before it was called a daiquiri.

With limes and rum being so ubiquitous throughout the Caribbean, it’s unlikely that this combo wasn’t already a popular libation, but Jennings Cox wrote down the first recipe for a daiquiri in 1896. It happened, as many happy discoveries do… he ran out of gin at a cocktail party and substituted the plentiful Caribbean rum instead. It was a hit.

Fast forward to 1909 when Admiral Lucius W. Johnson, who had tried Cox’s daiquiri while in Cuba, introduced the libation to the Army and Navy Club in Washington DC.

Since that point, daiquiris have gone through an evolution, both being served over a flute of shaved ice as well as shaken and strained into a coupe glass and finally, blended with ice to make the slushy, citrusy, frozen daiquiri we’re used to today.

Of course there are many variations on the traditional frozen daiquiri, from the ever popular strawberry, to this more tropical mango daiquiri.

I think we should try them all. Who’s with me?

Variations on a frozen daiquiri

• If you want even more tropical flavor, add a half cup of chopped banana or pineapple before blending. Or include 1/3 cup of passion fruit or soursop pulp (found in the frozen foods isle) to the mango daiquiri before blending.
• Add 1 1/2 ounces of Coco Lopez for a frozen daiquiri colada.
• Add a rum floater to really get the party started. (Pour an extra shot of rum over the frozen mango daiquiri).
• Garnish with a wedge of mango, slice of lime and a cocktail umbrella (if you’re feeling fancy).

FAQs

More delicious mango recipes:

• Shaken Mango Margarita
• Tropical Mango Syrup
• Pineapple Mango Salsa
• Mango Chutney Chicken Salad
• Mango Lime Cornmeal Cake
• Creamy Coconut Mango Rice
• Pineapple Mango Sorbet
• Coconut Mango Ice Cream

Other frozen drinks you’ll love:

• Banana Cabana
• Peanut Butter Banana Shake
• Key Lime Colada
• Tropical Green Smoothie
• Classic Pina Coladas

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