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Mango Banana Daiquiris

(recipe, Ina Garten)

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I hate cocktails that have to be made one at a time, so I like to make large batches of mango daiquiris in a blender. The rich mango flavor here is balanced by the sweetness of the banana, the tartness of the lime juice, and lots of dark rum to give it an edge. Ripe mangoes are essential for that Caribbean flavor; be sure you buy them in advance and allow them to ripen.


  1. 2 cups chopped ripe mango (1 to 2 mangoes, peeled and seeded)
  2. 1 ripe banana, chopped
  3. ½ cup freshly squeezed lime juice (4 limes)
  4. ¼ cup sugar syrup (see Note)
  5. 1¼ cups dark rum, such as Mount Gay
  6. Mango slices, for serving


  1. Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with the mango slices.


To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill. Culinate editor's note: You can streamline this recipe by using frozen mango chunks in place of the fresh mango and ice cubes.