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.
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Add water in the pan.
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Add sugar and give the pan a swirl.
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Let the sugar dissolve in water completely.
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Swirl a few times in between but do not stir.
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Remove the pan from heat and let the syrup cool.
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Store in a glass jar in the refrigerator for up to a month.
Blend all the ingredients together until thick and frothy.
Cheers!🥭🍹
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Sharing with my son, as his GF loves mangos!
After fighting the good fight in DC it is the least she deserves!
Sounds wonderful, dear one! I intend to try it when I’m back at the Cape for the first since my sweetheart passed
there. His last wish was to go up there; best decision
we could have made…
Cheers to you and your wonderful husband.💜