It’s nearly the weekend! First, apologies for being away – my blog had technical issues and it was hit and miss. I couldn’t post anything new. But like most things in life, when there are setbacks, I slow down and take a breath. And if things don’t turn out as planned for you, why not sit back, wait for things to get resolved and sip a cool, refreshing drink like this Mango Daiquiri Cocktail.
Mangoes are at its peak season here in America right now. This is the season I look forward to. Mangoes in America do not have the same texture or are as sweet as what we had in the Philippines. But what I find at the markets suffice and I never miss the chance to make something out of them. You will find my blog and social media posts filled with recipe ideas for mangoes just like this daiquiri cocktail drink.
This is an easy beverage to concoct. Make sure your fruit are fully ripened and sweet. Mangoes are in season from April to mid-July here in America. So, if you don’t have fresh fruit during the rest of the year, you can still make this drink using bottled or canned mango purees.
The daiquiri’s beginnings can be traced to the 1890s or even earlier than that, according to the cocktail recipe book “The Perfect Drink for Every Occasion”. Some of the famous admirers of this beverage were Ernest Hemingway, F. Scott Fitzgerald and even J.F.K. according to the author. So really, you’ll be in good company as you quench your thirst with this chilled drink.
This holiday weekend, relax and recharge. Loosen up and lighten the mood. Take a leisurely pace. End the day surrounded by fun, laughter and the company of friends and family. Clink those cocktail glasses and toast to the sweetness of life. Cheers!
Mango Daiquiri Cocktail
- 3 ounces rum
- 1 large ripe piece peeled, sliced to make juice fresh mango
- 1-2 teaspoons syrup
- enough for 1 serving crushed ice
- from 1 ripe mango for garnish fresh mango cubes
- 1-2 pieces for garnish maraschino cherries
- Using a blender, process mango slices for 1 to 2 minutes till it becomes a thick pulp.
- Then combine the rum, syrup and crushed ice with the mango juice in the blender.
- Blend for 1 to 2 minutes till the mixture is frothy.
- Serve immediately in a large cocktail glass. Garnish the rim of the cocktail glass with fresh mango cubes and a cherry skewered in a cocktail pick. Serve chilled.
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