I’m not sure whether a mango daiquiri will be on the menu at our Ixtapa hotel, but I sure liked this one from Barbados. I know, it’s blended (a no-no, in mixology circles), but the fact it uses fresh mango kind of necessitates a blender. Plus all that blending sure makes it photogenic:
No umbrella, but you get the picture. Me, a swim-up bar at sunset, and a mango daiquiri.
See the beads of condensation on the glass? It’s cold, which is what you want when it’s 32C in the sun. It also has that balance of tart and sweet that I love. I’m sorry, margarita, but sometimes a gal needs to order something girlier — and a wee bit sweeter — at the swim-up bar.
Mango Daiquiri
- 1 diced mango
- 4 oz water
- 2-1/2 oz simple syrup
- 1-1/2 oz dark rum
- Scoop ice
Blend ingredients together in a blender. Pour into a hurricane glass, garnish with a mini umbrella and serve.
— Recipe courtesy Tramayne Primus, Hilton Barbados
Drink - Play - Love 