Frozen Pineapple-Mango Daiquiri
"Although this is delightful anytime, there is something particularly wonderful about sipping this out on the deck on a hot summer's eve."
photo by K9 Owned
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 ripe mango, pared, pitted, coarsely chopped (about 12 oz.)
- 1⁄4 cup unsweetened pineapple juice
- 2 tablespoons fresh lime juice
- 2 tablespoons superfine sugar
- 1⁄2 cup light rum
- 3 cups ice cubes
directions
- Place mango, pineapple juice, lime juice, and sugar in blender and process on high speed until smooth. Pour in rum and blend well. Add ice cubes and blend until smooth and slushy. Immediately pour into 4 stemmed glasses and serve.
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Reviews
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I made the daiquiri as directed except I hadn't looked to see that it made 4 drinks. Oh happy day!!!! LOL<br/>It was silky smooth and so refreshing. Thanks for posting.<br/>Made for Food.commandos ~ ZWT 7 -
This is nice refreshing drink, a bit one note -more slushy than cocktail but perfect for when you want a light fruity drink.
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Yum! Cut this down to two servings... one for me, one for him. He never got his. This was the perfect balance of fruit & alcohol - and will definitely be making more of these this summer! Thanks for posting! Made for SWT 2019 - The Traveling Tastebuds. -
The was a delicious and refreshing drink. We really enjoyed these daiquiris. And they're really easy to make, so we can easily have then just about anytime. Thanks for sharing your recipe, JackieOhNo. Made for Culinary Quest 2016 (Bahamas). -
This was delightful! I halved the recipe, since I was the only person around to drink it. I technically ended up with 2 normal servings, but poured into a margarita glass, it becomes a single chain-restaurant sized serving (hey, it made Sunday house-cleaning a tad less painful, lol). I used one Ataualfo mango and 2 packets of stevia in place of the sugar. I'll be keeping this on hand for girls nights or when we have guests over. Thanks for posting, Jackie! Made for CQ2016 Festival Rum Challenge Bahamas for Team Iota Eta Pi
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Tweaks
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This was delightful! I halved the recipe, since I was the only person around to drink it. I technically ended up with 2 normal servings, but poured into a margarita glass, it becomes a single chain-restaurant sized serving (hey, it made Sunday house-cleaning a tad less painful, lol). I used one Ataualfo mango and 2 packets of stevia in place of the sugar. I'll be keeping this on hand for girls nights or when we have guests over. Thanks for posting, Jackie! Made for CQ2016 Festival Rum Challenge Bahamas for Team Iota Eta Pi
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
