Mango Daiquiri Recipe

Optional coconut rim

If using coconut rim, lightly wet the glass rim with a lime wedge. Dip the rim into a shallow plate of toasted shredded coconut until evenly coated. Set the glass aside to dry for 1–2 minutes.

Add 2 oz Bounty coconut rum, 1 oz white rum, 3 oz mango purée, 0.75 oz fresh lime juice and 0.5 oz simple syrup to a cocktail shaker.

Fill the shaker with crushed ice or ice cubes (about 1 cup). Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is cold and the mixture is slightly frothy.

If you prefer a frozen/slush texture: instead of shaking, combine the spirits, purée, lime juice and simple syrup in a blender with the ice and blend on high for 10–20 seconds until smooth and slushy.

Strain the shaken cocktail (or pour the blended slush) into the prepared chilled glass. Use a fine strainer if you want a smoother drink without small ice shards or pulp.

Garnish with a lime wheel or wedge on the rim and optionally float a thin mango slice on top. Serve immediately with a straw.