Mango Daiquiris

1. If you can't be bothered to make sugar syrup (which I often don't unless making big batches of cocktails because sugar syrup is used for many cocktails), leave out the ice and add 1 tbsp of sugar (plus more to taste). Blend, taste test and ensure sugar is dissolved. THEN add ice to blend (if you add ice beforehand, it gets too cold for the sugar to dissolve properly).

2. Variations / adjustments: the flavour intensity, juiciness and sweetness of mangoes differs between mango varieties and how ripe the mango is. So doing a taste test is really important! With a very intense flavoured mango, you can increase the rum by an extra 30 ml / 1 oz and still not taste it at all. Adjust the sweetness with sugar syrup to your taste and the tang with lime.

I made these with Honey Gold mangoes which are incredibly juicy and sweet with a deep gold flesh. It is sweeter than other mango varieties, like R2E2's, Keith's and Calypos and I could have easily increased the rum in this. I didn't need any more sugar syrup and probably could have added a touch more lime to temper the sweetness of the mango.

3. You need this to thin the mango puree into a drink consistency, it replaces the ice blitzed in the blender that melts in the drink. If you want a really thick cocktail, you could skip this. You could also sub with another fruit juice, like orange, pineapple etc. I like to keep my mango daiquiris pure!

4. To make this a frozen mango daiquiri, just freeze the mango. You still need ice to thin out the mango flavour which is actually very intense (mangoes are one of the most intense flavoured fruit).

5. For a non alcoholic version, substitute the rum with lemonade!

6.Mango Daiquiri nutrition per serving.