Looking for a summer cocktail that's delicious but not your every day piña colada or margarita? Try this classic daiquiri with an upgrade: mangos and coconuts!
I had the most amazing mango daiquiri when I was in Costa Rica, that I had to try and duplicate the recipe back home. This recipe is a nod to the El Wagon in Manuel Antonio, Costa Rica, and I bet you're going to love it as much as I do!
While the daiquiri itself was invented in America, and is based on traditional Cuban drinks, I'm calling this one Costa Rican because of where I had it, and because I used Ron Centenario Rum.
Whatever you call it, it's delicious!
Looking for more Costa Rican recipes? Try their rice and beans specialty known as gallo pinto, or fry up some plaintains in your air fryer. Or if tropical drinks are your thing, perhaps a Cayman Lemonade should be in your weekend plans!
Ingredients
Below are the ingredients used to make this drink:
- Fresh mango is the main ingredient of this drink. If it's not available, you can substitute frozen mango chunks or mango puree.
- Ice
- Rum of choice (see below)
- Fresh lime juice
- Coconut cream. Make sure to get coconut cream, not coconut milk! See the variations section for options if you don't like coconut.
- Sugar, or you can use simple syrup aka sugar syrup
- Coconut flakes and lime wedges, optional, for garnish
See recipe card for quantities.
You can use whatever kind of rum you prefer or have on hand, but for the most authentic Costa Rican experience (short of flying there!), choose Ron Centenario rum.
Instructions
Shake and/or stir the coconut cream well before scooping out the amount you need. When you get it straight from the can, it's likely to be pretty separated.
Combine all ingredients (except garnishes) in a blender, and process until smooth and creamy. Pour the daiquiri into your favorite glass, sprinkle with sweetened coconut flakes (optional), and garnish with a lime (also optional).
Substitutions
If you don't like coconut, you can omit it and use half and half or heavy whipping cream. I assume it would also work with a plant-based cream substitute, but I haven't tried any. You could even leave it out altogether, but you might not end up with the creamy texture shown here.
Variations
Have fun experimenting with other fruits to create your own unique variations! Strawberries, papaya, and pineapples or pineapple juice are some other fruits that go well with mango.
Equipment
For best results, use a blender that has a setting for frozen drinks. I like the ones from Ninja. These are designed to finely crush the ice and create a drink that is cold and thick without being icy.
If your blender doesn't have this setting or ability, but you have access to crushed ice, that will work better than larger, whole ice cubes.
FAQ
Ron Centenario rum a product of Costa Rica. It is fairly unique because it is aged in Scottish whiskey barrels.
White rum is clear, and is either not aged at all, or aged for a short time in steel containers. It has a light, sweet taste. Dark rum is aged in oak barrels for a longer amount of time, and may have brown sugar or caramel added. This produces a smokier flavor.
That's totally up to you! I've tried both, and they're both very good. Use whichever kind you have on hand or prefer to your tastes.
Recipe
Tropical Mango Coconut Daiquiri
Equipment
- 1 Blender
Ingredients
- 1 cup diced mango fresh or frozen
- 1 cup ice
- 2 ounces rum dark or light
- 2 tablespoons fresh lime juice
- 2 tablespoons coconut cream
- 2 teaspoons sugar
- coconut shavings and a lime wedge for garnish, optional
Instructions
- Shake or stir the can of coconut cream before taking out the amount needed.
- Combine all ingredients except garnishes in a blender, and process until smooth.
- Pour into a glass, top with coconut shavings if desired, and garnish with a lime wedge.
Evan Turner
This was really good, but a tad too sweet for me. I would use less sugar next time.