Mango Daiquiri

Transport yourself (and some friends) to a sunny, breezy, tropical beach with this Mango Daiquiri. Mango, mango nectar, rum, and orange liqueur make this perfect for steamy summer days.

Frozen mango daiquiris in martini glasses.
Marta Rivera

Mango daiquiris should be the poster child for lounging around on the backyard patio or in the pool. Take one sip of this Mango Daiquiri, savor the creamy floral flavor of this rum drink and let it transport you from the patio to a sunny, breezy, tropical beach.

I find that standard daiquiris are packed with ice, which tends to water them down. My version eliminates most of the frozen water and replaces it with frozen mango chunks, which not only keeps the mango flavor front and center, but also creates a smoothie-like consistency.

It’s not a heavy drink so it lends itself well to afternoon sipping.

What’s in a Mango Daquiri?

Rum is a must for any daiquiri, but the type of rum you use is up for experimentation. White rum, flavor-wise, is a blank slate, and allows the mellow-tasting mango to shine through. 

I prefer to buy fresh mango and freeze it myself so I know it’s at its peak, but you can buy already frozen mango from the freezer section.

If you want to use fresh mango, peel and cut it into chunks then freeze it in single layer. Transfer to a zip top bag so you have it when you need it. (It’s also a great way to save mangos if you bought a bunch and didn’t get a chance to use them up before leaving town.)

For my mango daiquiri I blend the frozen mango chunks with light rum and lemon juice. I find that the white rum, specifically, doesn’t interfere with the flavor I’m craving, which is all mango. Though the original cocktail usually includes simple syrup, I prefer to omit sugar sweeteners and up the flavor-ante by adding orange liqueur and mango nectar. 

Frozen mango daiquiris in martini glasses garnished with curled mango peel.
Marta Rivera

Best Rum for Daiquiris

Most Caribbean white rums will do this drink justice, and some are even aged for a short time. Those are always a safe option in your daiquiris.

Don’t go mortgaging the house for the rum you're going to use in this mango daiquiri.

My top choices are: 

  • Bacardí Superior (This is my favorite. It's budget-friendly and tastes good enough to drink on its own.)
  • Plantation 3 Stars
  • Myer’s Platinum White. 

Mango Nectar Swaps

I use mango nectar in this drink because it fortifies the mango flavor in the cocktail and sweetens the drink, which eliminates the need to add simple syrup.

As an added bonus, the nectar thins the daiquiri's consistency, making it easier to drink through a straw. If you can’t find mango nectar, replace it with any of the juices below:

  • Pineapple
  • Guava
  • Orange juice
Overhead view of the best mango daiquiris.
Marta Rivera

What’s the Best Glass for a Daiquiri?

Like my outfits, I like my daiquiri glassware to be cute. So long as it has a stem that separates your warm hand from the bowl of the glass, it’s okay to use anything from a coupe to a martini glass, to a wine glass. The stem gives your hand something to hold onto besides the bowl of the glass, which would cause our boozy smoothie to melt faster than we want it to.

Mango Daiquiri Garnish Options

Though I don’t fiddle much with garnishes in my frozen daiquiris, a little edible cocktail jewelry never hurt anyone. A simple furl of mango makes for an effortless garnish here.

Of course, fresh slices of mango will also work well as a garnish for this daiquiri. If you’re using pre-cut, frozen mango chunks, a curl of lemon peel will also be a sublime garnish. Fans of whipped cream should spoon or pipe a dollop of it onto the poured cocktail and top it with a maraschino cherry just because.

Frozen mango daiquiris in martini glasses.
Marta Rivera

History of Mango Daiquiri

Daiquiris were first developed as a stirred drink. More specifically, they were muddled, then stirred. Like plenty of rum cocktails, it was born on the Caribbean Island of Cuba.

Fitting since tropical fruits and rum from sugarcane plantations were reasonably easy to come by. It seems to me that frozen daiquiris are more popular now than the OG version, and for a good reason: they’re just fun. Most people smile at the thought of sipping an adult slushy. 

How to Make a Swirled Mango Daiquiri

A brunch routine I have come to love is making swirled mango daiquiris. Simply make a second batch of this daiquiri recipe and replace the mango with a fruit of contrasting color and flavor. Here are a few options:

  • Strawberry
  • Raspberry
  • Pink guava
  • Blueberry 

Layer the two flavors together in a glass and swirl them slightly with a straw.

Overhead view of mango daiquiris with white rum
Marta Rivera

More Crafty Cocktail Recipes

Mango Daiquiri

Prep Time 5 mins
Total Time 5 mins
Serving 1 cocktail

Ingredients

  • 2 ounces mango nectar (or other tropical juice)
  • 1 1/2 ounces white rum
  • 1 ounce orange liqueur such as triple sec or Cointreau
  • 2 teaspoons fresh-squeezed lemon juice
  • 1/2 cup frozen mango chunks
  • 1/2 cup ice cubes
  • Equipment Needed
  • Blender

Method

  1. Add ingredients into the blender:

    Add the mango nectar, white rum, triple sec, lemon juice, mango, and ice into a blender.

  2. Blend the cocktail:

    Pulse the ingredients until the mixture is smooth and no chunks of ice or fruit remain.

  3. Taste and adjust cocktail flavoring:

    Taste the daiquiri for sweetens and tartness. Add more mango nectar or lemon juice to suit your taste. If the consistency of the daiquiri is too thick, like pudding, add more nectar or *wink, wink* rum to thin out the cocktail to a slushie consistency, think thick slurpee.

  4. Garnish and serve cocktail:

    Pour the daiquiri into a 10-ounce cocktail glass. If you also have fresh mango laying around make a curl of it with a vegetable peeler and place it in the side of the glass. Enjoy while frozen.