At last! My missing Barefoot Bloggers recipe. I was less than enthused about making this one. I’m not a big “make some mixed drinks” kind of girl. I don’t really have a liquor cabinet and I always get annoyed that alcohol costs so much more in Canada than in the U.S.! Which reminds me… I need to pick up some bottles when I go to Chicago!
Anyway, I managed to find a small bottle of rum that I’d used to make fruit cake in the back of my cupboard. We had some frozen bananas in the freezer and my fruit market had overripe mangoes so I was good to go!
This was simple and delish and open to interpretations. It wouldn’t hurt to throw in some peaches or some pineapple… maybe some coconut milk. Shoot, I might have to replace that rum bottle sooner rather than later…
Enjoy!
Mango Banana Daiquiris
serves 4
2 cups chopped ripe mango (1 to 2 mangos, peeled and seeded)
1 ripe banana, chopped
1/2 cup fresh squeezed lime juice (4 limes)
1/4 cup sugar syrup*
1 1/4 cups dark rum, such as Mount Gay
Mango slices, for serving
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 simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.
(From Back to Basics by Ina Garten)
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