Frozen Lemongrass Mango Daiquiri Cocktail
Kickoff summertime with a thick, frosty frozen cocktail with in season red mangoes and lemongrass simple syrup.
Ingredients
- 2 cups frozen mango chunks
- 4-6 ounces mango nectar
- 4 ounces gold white or silver rum
- 2 ounces mango liqueur
- 1-2 tablespoon lemongrass simple syrup see notes
- Pinch salt
- 1 cup ice cubes
Instructions
- 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.
Notes
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.