Beat the heat with a frozen mango daiquiri. Fresh mango, spiced rum, vodka, and ice go into the blender and come out as a frosty drink that feels like a quick trip to the islands. It takes 5 minutes from start to sip and is perfect for backyard parties or any evening that needs a splash of summer.
Ingredients Notes
- Mango: Pick ripe, fragrant mangoes or grab pre-cut frozen chunks. Frozen fruit gives the thickest, frostiest texture and amps up mango flavor.
- Spiced Rum: A mellow spiced rum (I often reach for Captain Morgan) adds warm vanilla-cinnamon notes that play nicely with mango. Prefer a cleaner taste? Swap in white rum.
- Vodka: The recipe splits the booze between rum and vodka for a little extra kick without overpowering the fruit. Not feeling it? Skip the vodka and use more rum for a classic daiquiri.
- Ice: Use crushed or small cubes; they blend faster and keep the drink from diluting while you pour.
Mangoes are one of my favorite tropical fruits! Try them in my easy fresh Mango Cake too.
Recipe Tips
- Use frozen mango. It stands in for ice and keeps the flavor bold.
- Chill the rum and vodka. Cold spirits help the blend stay frosty.
- Taste and adjust. If the fruit is tart, blend in a touch of simple syrup until it tastes right.
- Check the texture. Too thick? Add a splash of cold water and pulse. Too thin? Add a few more mango chunks and blend again.
- Stop blending when smooth. Extra time warms the drink.
- Pour into a chilled coupe. This is the classic daiquiri glass. Any stemmed glass, like a martini or wine glass, keeps your hand off the bowl so the drink melts slower.
- Serve immediately. Frozen cocktails lose their sparkle as they sit.
Also, make sure to check out my frozen strawberry daiquiri, it’s equally as good!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Frozen Mango Daiquiri
Equipment
- Blender (capable of crushing ice)
- Chilled cocktail glass
Ingredients
- 1 large ripe mango about 10 ounces / 300 g, peeled, pitted, and cut into 1 cm cubes, or 1 packed cup (150 g) frozen mango chunks
- 1 cup (150 g) ice cubes or crushed ice
- 2 ounces (60 ml) spiced rum
- 2 ounces (60 ml) vodka
Instructions
- Add the mango cubes and ice to the blender.
- Pour in the spiced rum and vodka.
- Blend until completely smooth and slushy, 20‑30 seconds.
- Pour the daiquiri into a chilled glass, garnish with a maraschino cherry if desired, and enjoy immediately.
Notes:
- For extra mango flavor, use frozen mango instead of fresh. It also thickens the drink naturally.
- Prefer a classic daiquiri? Omit the vodka and replace it with an equal amount of spiced rum or white rum.
- To lower the alcohol content, replace half of the liquor with orange or pineapple juice.
- If the blend is too thick, add 1 tablespoon (15 ml) cold water and blend again.
- Best enjoyed immediately, but the blended mixture can be frozen in a freezer‑safe container for up to 1 week. Thaw for 5 minutes and re‑blend before serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Murray says
You might find a ‘less runny’ dacquiri if you do not use ice but use frozen tinned mango. (I keep one frozen in the freezer just in case!!) Works a treat and also add some fresh lime – just one in the blender.
David says
Just great
Amy says
Wow, everything you make looks absolutely delicious ?
Emily says
These look so beautiful and deliious and couldn’t be easier to make!
Amnada Spackman says
Such bright and cheery photos, I love it!