Ainsley Harriott’s Mango and Coconut Rum Daiquiri
Ainsley Harriott's Mango and Coconut Rum Daiquiri is the ultimate tropical cocktail recipe, bursting with the flavours of the Caribbean and perfect to serve up at a summer drinks party or barbecue.
From the book
Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands
All the recipes from Ainsley's hit ITV series
Comfort food classics with Caribbean flavours
Stress-free midweek dinners and delicious family feasts
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Introduction
Mangos are a celebrated fruit in the Caribbean – there are annual mango festivals on many of the islands – and they are a main ingredient in lots of traditional dishes, sweet or savoury. The fruits are juicy, sweet and larger than any mangos we get over here. I made this sumptuous mango cocktail on the beach in Saint Lucia after sundown – a perfect end to the day. You can either make the purée by blending fresh mangos in a blender until smooth or you can buy it ready-prepared.
Ingredients
| 200ml | mango purée |
| Juice of 1 lime | |
| 1–2 tbsp | sugar syrup (depending on how sweet you like it!) |
| 150ml | coconut rum |
| A large handful | ice |
| Fresh mango slices, to garnish | |
| Mint sprigs, to garnish |
Method
Combine the mango purée, lime juice, sugar syrup, coconut rum and ice in a blender and blitz until smooth.
Pour into tall glasses and garnish each with a mango slice and a sprig of fresh mint.
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