This is my favourite summer cocktail, and I particularly enjoy it on Christmas morning. If mangoes are out of season, you can use thawed frozen mangoes, available from most supermarkets. Cheers!
Ingredients (serves 4):
2 ripe mangoes, peeled and flesh roughly chopped
200ml white rum (such as Bacardi)
100ml lime juice
100ml sugar syrup (see recipe below)
To garnish: sprigs of mint or lime wedges
Process the mango in a blender or food processor until pureed. Add the white rum, lime juice and sugar syrup and process until combined. Taste for sweetness, adding a little more sugar syrup if necessary.
Divide among 4 glasses and garnish with sprigs of mint or lime wedges.
For the sugar syrup:
Stir 1 cup of caster sugar and 1 cup of water in a saucepan over medium heat until sugar dissolved. Bring to a boil, then reduce the heat and simmer for 5 minutes. Allow to cool, then refrigerate.
Store leftover sugar syrup covered in the refrigerator – it will keep for around 2 weeks.