Dreaming about Mexico and my daily dose of mango. 

I love my 4pm cocktail hour, lounging and sipping a fresh Mango Daiquiri on the beach.

If a beach isn’t close by in the city, relax and turn on an ocean soundtrack. If you are in the country or the ‘burbs recline on your porch/patio or if you have a backyard, get out there!

Let’s get our Mango Daiquiri Party Started:

Prep the mangoes.

Choose 1-2 large ripe and juicy mangoes. When buying mangoes, select the bright orange colored ones. Avoid mangoes that have black and soft spots. The mango should be a little soft and not very firm. If it is very firm, it is not yet ripe and will be lacking sweetness.

Wash them and peel using a sharp knife, cut the flesh away from the pit and discard the pit.

You need 1½ cups of peeled and sliced mangoes for each cocktail.

Throw the mango into a blender.

Use 4 fl oz white rum. Top shelf rum is not necessary.

Add a ½ cup freshly squeezed lemon juice.

Add a ¼ cup sugar syrup. The mango may be sweet enough to eliminate the sugar. If not make the sugar syrup by using 1 cup water and 1 cup sugar.

• Add water in the pan.
• Add sugar and give the pan a swirl.
• Let the sugar dissolve in water completely.
• Swirl a few times in between but do not stir.
• Remove the pan from heat and let the syrup cool.
• Store in a glass jar in the refrigerator for up to a month.

Blend all the ingredients together until thick and frothy.

Cheers!??