Ainsley Harriott's Mango and Coconut Rum Daiquiri
From the book
Ainsley's Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands by Ainsley Harriott
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.
Serves 2
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 |
Instructions
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.
