Weekend Getaways with Florida Rambler

Authentic Florida destinations within a 4-hour drive

Too many mangoes? Mango daiquiri recipe to the rescue

My kitchen counter: I am over-run with mangoes

My kitchen counter: I am over-run with mangoes

Even though I give dozens away, I cherish every mango from the two trees that drop these sunset-colored beauties into my yard.

Mangoes: Colors of a Florida sunset

I’ve lived with and loved mangoes for decades and I let very few go to waste. As a result, I’ve tried all sorts of recipes to make the most of them.

One of my most popular and easiest ways to use mangoes is in a frozen daiquiri — and I’m billing a mango daiquiri as a “Florida weekend getaway” because it’s a little tropical vacation all by itself.

The daiquiri is a purely tropical drink, named after a beach in Cuba and said to be a favorite of Ernest Hemingway. It has associations with the Swinging Sixties because daiquiris were also a favorite of JFK. The classic daiquiri is a simple combo of lime juice, rum and sugar served over ice.

I adapted this Mango Daiquiri recipe from Food.com. My key change: I don’t add ice cubes because I didn’t want to water down the intense mango flavor. You can add crushed ice or ice cubes if you prefer. I served this to my book club last year, and they proclaimed this the best thing ever.

Mango Daiquiri

Serves four.

6 ounces rum

3 cups cubed half-frozen mangoes (after about two hours in the freezer)

Juice of 3  limes

1/4 cup triple sec

1/3 cup sugar

Blend all ingredients in blender until smooth. (If you want, you can add up to 4 cups ice cubes or 2 cups crushed ice to chill or for a thinner consistency.)

They’re beautiful if you have hurricane glasses (like these) but lacking those, I use wine glasses.

More mango recipes

Now, three cups of mangoes doesn’t begin to reduce my inventory. So I have a virtual cookbook of mango recipes.

Here are three more I recommend highly after kitchen-testing them over and over:

 

When my book club returns to my house this Saturday for my annual mango brunch, these will be on the menu.

 

– Bonnie Gross

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