Frozen Lemongrass Mango Daiquiri Cocktails. Just in time for Memorial Day weekend and the start of summer break for many people.
I have been busy with my kids for the end of their school year, testing lots of mango recipes and other life stuff. Took a little break from blogging too. Now I am back with some really yummy summertime mango recipes and first up is this mango daiquiri with lemongrass simple syrup. I love mango season.
I love a good frozen daiquiri but often they can be kind of bland or watered down, I decided to go with very little ice for this recipe to keep the full mango flavor as well as make a lemongrass simple syrup for a bright, herbaceous lemony touch which works so well with the mango.
I am a huge fan of making my own simple syrups for cocktails and mocktails. Or using them to flavor and sweeten teas.
I have lemongrass growing in my garden, I love it so much. Easy to grow and wonderful in a variety of applications from sweet to savory. I love making homemade simple syrups for desserts and cocktails and I used lemongrass simple syrup in some coconut margaritas years ago, and knew that it would be awesome in these frozen mango daiquiris.
The lemongrass simple syrup is just that, simple to make. You use the white and light green parts of the lemongrass, smash it, add to the simmering sugar water, let steep then strain. You can even leave the lemongrass in the syrup for stronger flavor.
For these mango daiquiris I used frozen mango chunks, mango nectar, white rum, mango liqueur the simple syrup and a teeny pinch of salt. Just like baked goods, a little salt helps enhance and balance out sweetness.
You can use either a bag of frozen mango chunks from the store or make your own frozen mango with the in season mangoes. Right now red mangoes are in season and perfect for these drinks.
I also only add a little bit of ice, I get most of the thick, frostiness from the frozen mango. No watered down cocktails here.
A few notes about this frozen lemongrass mango daiquiri cocktail first:
- You can use pre-frozen mango chunks from the store or buy fresh mangos and cut up your own. I freeze diced mango on a baking sheet lined with wax paper before adding to a bag so its not one giant block of frozen mango thats hard to pull apart after frozen.
- You don’t have to use the lemongrass simple syrup but the flavor really elevates the mango. And adds sweetness in case the mangoes you use aren’t super sweet. Some of my fresh mangoes weren’t overly ripe so it worked out great. The amount of simple syrup you use is up to you.
- You can use any kind of rum for this that you like. I would stick with gold or white/silver rum, nothing dark or spiced. I love using Plantation rums these days.
- This recipe makes two cocktails, you can multiply it easily for more cocktails. Keep the blended cocktail in the freezer before serving if making a larger amount.
- You can garnish with whatever you like, I happened to have some gorgeous mint growing in my garden so I used that. Lime slices would also work.
- I used my beloved glass straws from Surfside Sips.
- If you want to make this into a non-alcoholic drink you can always replace the rum with a tropical juice such as pineapple or substitute in coconut water.
- 2 cups frozen mango chunks
- 4-6 ounces mango nectar
- 4 ounces gold, white or silver rum
- 2 ounces mango liqueur
- 1-2 tbsp lemongrass simple syrup (see notes)
- Pinch salt
- 1 cup ice cubes
Prep for this cocktail is quick. Make the simple syrup a day ahead of time. The cooking and additional time is to let it simmer and then steep until cool. Approximate time.
To make the cocktails:
Add everything to a blender and blend until smooth. This will be thick. Divide between cocktail glasses, garnish with mint and a reusable straw. Serve.
For the lemongrass simple syrup:
Combine equal parts sugar to water - I like making extra so I will do at least half a cup of each and then use 2-3 pieces of lemongrass 3-4 inches long. Tougher outer leaves removed, white and light green parts only. I smash with the side of knife - usually my cleaver- to release the lemongrass flavor an oils. I add those to the pan with the sugar and water over medium high heat, and bring to a simmer, stirring to dissolve the sugar. Boil for 5 minutes then remove from heat and cool completely before straining out the lemongrass. Chill before using. You can keep one of the pieces of lemongrass in the bottle or jar for stronger flavor.