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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


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.

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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


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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From the book: Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands

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