Mango Daiquiri
A tropical variation on the classic Cuban rum sour, blending white rum with sweet mango purée and fresh lime juice for a bright, fruit-forward cocktail.
- 2 ozwhite rum
- 1½ ozmango puree
- ¾ ozfresh lime juice
- ¼ ozsimple syrup
- Fresh mango slice.garnish
- 1Chill a coupe glass in the freezer for at least 5 minutes.
- 2Combine white rum, mango purée, fresh lime juice, and simple syrup in a cocktail shaker.
- 3Add ice and shake vigorously for 15 seconds until well chilled.
- 4Double-strain into the chilled coupe glass.
- 5Garnish with a fresh mango slice on the rim and serve immediately.
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The Mango Daiquiri is a fruit-forward variation on the Daiquiri — a Cuban rum sour whose creation is credited to American mining engineer Jennings Cox, who first combined rum, lime, and sugar near the town of Daiquirí in Santiago de Cuba around 1898. Mangoes, native to South Asia but cultivated throughout the Caribbean for centuries, became a natural partner for white rum in tropical cocktail culture. Fruited Daiquiri variations gained widespread popularity through the mid-20th century and remain among the most ordered rum cocktails globally.
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