Mango daiquiri "Havana Fresco"
Votes: 6
Time: 25 min.
Complexity: easily
Quantity: 1 daiquiri
Complexity: easily
Quantity: 1 daiquiri
Mango Daiquiri "Havana Fresco" - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cocktail
- 110 g very ripe peeled golden mango
- 5 washed strawberries (remove stems)
- 15 ml fresh lime juice
- 7 ml demerara sugar syrup (see recipe below)
- 60 ml light rum
- Crushed ice
Demerara sugar syrup
- 1/2 cup demerara sugar
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Recipes with similar ingredients: mango, strawberry, lime juice, brown sugar, syrup, rum
Cooking the dish according to the recipe:
- Muddle the mango and strawberries thoroughly with lime juice and simple syrup in a cocktail shaker. Add the rum and stir. Fill with crushed ice and shake vigorously.
- Strain into cocktail glasses rimmed with demerara sugar, creating a frothy layer of finely crystallized ice for garnish.
Demerara Sugar Syrup: Bring 1 cup of water to a boil, add sugar, and stir until dissolved. Remove from heat, cover, and cool.
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