Recipe: Mango Daiquiri

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