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We always wait until it is over 90 degrees Fahrenheit before we spoil ourselves with a daiquiri. I need to be sweltering to really reap the benefits of this classic drink. My father and his only son-in-law have perfected the lime version. Here is his refreshing take on a mango variety. You will need two Ataulfo mangos for the original ratio given by Ina Garten. We found that frozen mango pieces and even the peeled and cubed ones in containers totally lacked flavor when pureed. And we needed much more than 1 teaspoon of one-to-one sugar syrup for this mango daiquiri. So just add a squirt or two of the Mango Essence from Grasse. To get the complete skinny on mangos in the US click here
- 2 ataulfo mangos, fruit peeled and chopped
- 1/4 cup(60ml) fresh lime juice
- 1-2 tablespoons (15-30ml) sugar syrup (1 to 1 ratio of sugar to water)
- 3/4 cup (178ml) white rum
- Crushed ice
- 1/4 teaspoon of Mango Essence from Grasse
- Mint sprig or thin slice of lime for garnish
- Place the mango, lime juice, sugar syrup and rum in a blender and process until smooth.
- You can pass this through a sieve if your mangos are too pulpy.
- Add mango essence in 1/8 teaspoon increments to your mix.
- Fill your cocktail glass with crushed ice.
- Pour mixture over and garnish with mint or lime slice.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.