Mango & Coconut Rum Daiquiri

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.

Found in this book

Ainsley's Caribbean Kitchen

Ebury Press


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.



  • 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 of ice
  • fresh mango slices, to garnish
  • mint sprigs, to garnish