Bright mango daiquiris perfumed with just a hint of rose. The tropics, and a healthy pour of rum, blended.
Winter is over here. I’m sorry but it’s true. The trees are blossoming, the daffodils are in full bloom, and temperatures in the high sixties by Saturday. But all this means nothing when it comes to produce. I love leafy greens but I am sick of them. Apples and pears lost their glow somewhere around the New Year and even citrus seems so February. Hello mango. Champagne mangos, bright and creamy and tart and sweet, have to mean it’s five o’clock somewhere.
First I had mango straight up. Then, with a bit of lime. And then, though I tried to not go there, I pulled out the blender. Despite the blender, this is not a drink to make for a crowd- unless you have a mango tree in your yard-, as the best proportion seems to be one mango per drink.
I use a spoon to pit and peel mangos but according to this wikiHow article there are more than six ways to skin a mango- there are quite a few other mango facts in there too.
A mango lassi recipe I found inspired me to add rose water. I really liked the softness it lends to the drink, rounding out the lime and mango. Just remember that a little rosewater goes a long way, it can easily overpower.
Rose Mango Daiquiri
Makes one 8-10 ounce drink
Ingredients
- One champagne mango, pitted and peeled
- The juice of one lime (about two tablespoons)
- ½ tsp. rose water
- 2 ounces golden rum
- 2-4 ice cubes. Use less ice for a stronger mango flavor, use more for that classic frozen cocktail feel.
Directions
Combine all ingredients in a blender and blend until smooth.
Garnish with a wedge of lime.
Rose Mango Daiquiris
Ingredients
- One champagne mango pitted and peeled
- The juice of one lime about two tablespoons
- ½ tsp. rose water
- 2 ounces golden rum
- 2-4 ice cubes. Use less ice for a stronger mango flavor use more for that classic frozen cocktail feel.
Instructions
- Combine all ingredients in a blender and blend until smooth.
- Garnish with a wedge of lime.
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