Hey You, Ready for a Raspberry Mango Daiquiri Adventure?
If you’ve ever wondered what summer tastes like, I’m pretty sure it’s this drink. Raspberry Mango Daiquiris have saved more than one of my backyard BBQs (and once, a particularly dull Tuesday night). I first made these kind of by accident – I meant to make plain mango daiquiris, but some rogue raspberries found their way into my blender (blame my niece, she’s a fruit ninja). Turns out, it was a happy little accident. Now the combo is non-negotiable. Plus, these just look so pretty in a glass – like a tropical sunset that someone accidentally blended up.
Why You'll Love This (Even If Your Blender is Noisy)
I make this when the weather’s sticky and I don’t feel like turning on the oven – or, you know, when I’ve got leftover fruit that’s a bit squishy. My family goes bananas for these, especially after a day at the pool; though my youngest insists on extra cherries (I don’t ask). I can’t count how many times someone’s asked for seconds, or I’ve had to fish raspberry seeds out of my teeth (minor hazard, totally worth it). If you like a sweet-tart punch and don’t mind your hands getting a bit sticky, this is your drink.
Here's What You Need (Plus a Few Shortcuts)
- 1 cup frozen mango chunks (fresh works too, but frozen = colder drinks; you know, science)
- ¾ cup frozen raspberries (I sometimes use mixed berries if I’m out – nobody’s complained yet!)
- 2 oz light rum (Grandma swears by Bacardi, I’ll use whatever’s on sale)
- 1 oz simple syrup (or just throw in a big spoonful of honey – I’ve done it in a pinch)
- 1 oz freshly squeezed lime juice (the bottled stuff is fine, but squeeze it if you can)
- ½ cup ice (skip this if your fruit’s super frozen or add more for a slushier vibe)
- Optional: A splash of orange juice, a few mint leaves, or a handful of pineapple – I get bored easily, what can I say?
How I Throw These Together (And Sometimes Make a Mess)
- Add mango, raspberries, rum, simple syrup, lime juice, and ice to your blender. (This is the part where I usually sneak a taste – for quality control, obviously.)
- Blend on high until smooth. If it looks a bit too thick, splash in some orange juice or water. Don’t worry if it’s not the exact shade of mango – it never is, and it tastes the same.
- Pour into glasses. Actually, sometimes I just drink it straight from the blender jug – but if company’s over, I use my nicest glasses (which, to be honest, are just mismatched mason jars).
- Top with a few fresh raspberries or a wedge of lime if you’re feeling fancy. (Or just stick a straw in it and call it a day.)
Some Notes from the School of Hard Sips
- I once tried this with only fresh fruit in summer, and the result was more like juice than a frozen daiquiri – now I always keep at least one bag of frozen fruit lurking in my freezer.
- If you go heavy on the raspberries, the seeds can get a bit much. I’ve tried straining it, but honestly, I can’t be bothered 99% of the time.
- Ran out of rum? Just use a splash of vodka or skip it altogether for a killer mocktail.
Variations I've Tried (And One I Regretted)
- Switch up the fruit: Peaches and mango are excellent together; strawberries work too, but I found blueberries just made the color weird and the flavor a bit muddy. Won’t do that again.
- Make it spicy: Once, I added a tiny pinch of cayenne – sounded cool, but not for everyone. Proceed with caution!
- Virgin version: Ditch the rum, up the lime, and it’s still excellent. My friend’s 8-year-old now requests it at every sleepover.
What You’ll Need (Or Just Improvise)
- Blender: A must, unless you fancy a chunky daiquiri – in which case, more power to you.
- Measuring jug/spoons: Unless you’re the kind of cook who goes by vibes, then just eyeball it. I won’t tell.
- Spoons, glasses, straws: Or whatever you’ve got kicking around. Coffee mugs work in a pinch – been there, done that.
How To Store (If Miraculously There’s Any Left)
Keep leftovers in the fridge in a covered jar or bottle. I think this tastes better the next day, but it does separate a bit – just shake it and go. Real talk: in my house it never lasts more than a day! If you want it extra cold later, toss it back in the blender with a bit more ice.
How I Serve These (And a Silly Family Ritual)
I usually pour these into mismatched glasses and plop a raspberry on top – my kids call it the ‘fruit hat’. Sometimes if it’s a special occasion, I’ll pop in a paper umbrella. My cousin insists on a salted rim; I think it’s overkill, but hey, to each their own.
Lessons Learned (aka Pro Tips So You Don’t Repeat My Mistakes)
- Once, I tried blitzing everything at once with barely any liquid – the blender freaked out and I ended up with a frozen fruit rock. Add a splash of juice or water if your blender sounds like it’s choking.
- Don’t skimp on the lime juice – I did once, and the drink was flat as a pancake. The tartness really makes the flavors sing.
- Actually, I find it works better if you pulse the blender a couple times before going full throttle. Less fruit on the ceiling.
FAQ: Stuff People Actually Ask Me
- Can I make these ahead of time? For sure! Just keep the mix in a jar in your fridge; give it a good shake before serving. Actually, you might even like it more the next day (I do).
- What if I don’t have rum? Use vodka, tequila, or leave it out – it’s still good. Someone once tried gin and... well, that’s a story for another time.
- Do I have to use frozen fruit? Nope! But if you only use fresh, you’ll want to add extra ice so it’s frosty. Or freeze your fruit first – just toss it in a zip bag.
- Can I double the recipe? You bet, but watch your blender’s capacity. I once overfilled mine and the kitchen looked like a crime scene – don’t be me.
- Where do you get your cute straws? Oh, that’s easy – I love the reusable ones from FinalStraw, or just grab a big pack from Target. Not sponsored, just obsessed.
Okay, that’s probably more than you needed to know about Raspberry Mango Daiquiris, but hey, if you end up with a new summer favorite (or just a good story), let me know. Oh, and if you want to get all nerdy about frozen drinks, check out Serious Eats’ frozen cocktail guide – they go deep, but in a good way.
Ingredients
- 1 cup frozen raspberries
- 1 cup frozen mango chunks
- ½ cup white rum
- ¼ cup fresh lime juice
- 3 tablespoons simple syrup
- 1 cup ice cubes
- Fresh raspberries, for garnish
- Lime wedges, for garnish
Instructions
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1Add frozen raspberries, frozen mango chunks, white rum, fresh lime juice, simple syrup, and ice cubes to a blender.
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2Blend on high speed until smooth and slushy.
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3Taste and adjust sweetness by adding more simple syrup if desired.
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4Pour the daiquiris into chilled glasses.
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5Garnish each glass with fresh raspberries and a lime wedge before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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