Celebrate cocktail hour with something inspired by the tropical summer isles. A batch of our mango-coconut daiquiris will always go down well at the end of a long work week.
MAKES 4 // COOKING TIME 15 min
1 mango, peeled, cored and chopped
½ cup white rum (such as Bacardi)
¼ cup lime juice
2 tbsp castor sugar
¼ cup coconut cream
2 tbsp thick cream
1. Place the mango, rum, lime juice and 1 tbsp castor sugar in a blender. Blend until smooth. Add a few ice cubes and blend a little more.
2. Place the coconut cream, thick cream and 1 tbsp castor sugar in a bowl. Beat until foamy (almost at soft peak stage).
3. Divide the daiquiri mixture between 4 glasses and top with the creamy mixture.