Dirty Mango Daiquiri

Why Dirty? Because we all know that daiquiris are normally made on the fresh ‘clean’ spirit, white rum. The stuff that costs that little bit more than white wine, relatively speaking…

This cost-effective, “dirty”, but surprisingly palatable little daiquiri was born of a bottle of riesling I had sitting in my fridge. I’m not really a fan of white wine, and particularly not sweet whites, but rather than throw it out or waste time trying to find something to cook with it (there’s that theme about wastage again…) I decided to celebrate Friday afternoon/evening in a way that is slightly out of character for me…food fervour

And it was only possible thanks to the store of mango cheeks I have in my freezer. White wine + mango = surely a winning combination?

Yup. Well, so I am thinking after downing one. And might I add, I certainly didn’t measure anything so… you may need to ‘tweak’ to your liking…

All you need is a high powered blender, the frozen flesh of 1 or 2 mangoes and however much white wine you’d like to polish off…?!?! (Dry or sweet – I’m sure it wouldn’t matter. Much?)  Okay, okay, I think I used about 400mls. Put it this way: the less wine, the more viscous the cocktail. And if your mango doesn’t happen to be frozen, well, sheesh, it makes sense doesn’t it? It’ll be more fluid and slightly less brain-freezy.

Chuck it all in the blender and ….blend well. (Thermies, I think I had it on speed 9 for about a minute, but then added more wine and dropped it back to speed 5 for about 20 seconds) Imbibe immediately and follow up with food and/or lots of water….

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