Frozen Mango Daiquiri

Last summer I discovered a passion for mangoes after having a mango cocktail at a restaurant to celebrate our anniversary.  I also quickly discovered that I hated cutting into the things.  My first attempt yielded more fruit on the counter, the floor, my hands and the dog than in the bowl.  I eventually managed to handle the unusual fruit, but only just.

Brian, demonstrating his skills as a hand model

So, when the good folks at OXO recently sent me some fun new fruit tools to try out, I was absolutely thrilled to see a mango cutter.  I didn't even have any idea how the thing worked yet but I was still excited to see it.  Normally, space considerations in my tiny Manhattan kitchen prevent me from becoming attached to odd single-task gadgets.  But considering that this simple device turned a hated chore into an easy task, it merits a permanent home in my kitchen tool drawer (affectionately known as the "thing" drawer).

And now that I was properly kitted out, and the dog safe from mango goo, we needed a proper, celebratory use for our newly sliced mangoes.  A cool, minty, frozen mango daiquiri on a hot day, you say?  Yes, I think so.  Cheers!


For 2 Serving:
4 oz. Rum
Flesh of 2 mangoes
2. oz. Lime juice
2 oz. Simple syrup (optional, depending on the sweetness of the mangoes)
Small handful of fresh mint

Pour the rum into a glass, add the mint and muddle together using a muddler or wooden spoon.  Strain the rum and pour into a blender.  (Note that you can add the mint to the blender, if you prefer, but the final drink will take on a greenish tint instead of bright orange.)  Add the lime juice and simple syrup to the blender and fill with ice.  Puree until all the ice is broken up.  Pour into chilled margarita/daiquiri glasses and garnish with a sprig of mint.






Note:  OXO provided me with the mango cutter but I was not otherwise compensated and under no obligation to use it or review it.  The recipe and my opinions are my own.