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Mango Daiquiri & Tales from a MANGO FARM!!

20 mins Cook
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Introducing the ultimate cocktail monarch – the MANGO DAIQUIRI!!! Nothing embodies the essence of the vibrant Aussie summer quite like the luscious, succulent mangoes. Craft these concoctions in their pure form, whether with or without the aid of a blender, or venture into the realm of icy Mango Daiquiris!

Mango Daiquiri Mango Daiquiri & Tales from a MANGO FARM!!

Moreover, delve into the narratives of a city-dwelling girl’s escapades on a MANGO FARM!!! This experience surpasses the scale of excitement, rating not just a 10, but an astonishing 12 15 on a scale from 1 to 10. Picture this: plucking a glistening, sun-kissed mango from its tree and, a mere 10 minutes later, indulging in the embrace of Mango Daiquiris…

Now, lest you assume this transpired within my own backyard, let me clarify: this enchanting tale unfolded at the Groves Tropical Fruit Farm, nestled in the countryside of Queensland (Yeppoon, a mere hour away from Rockhampton). My sojourn led me to immerse myself in the enchanting realm of Mango Harvesting!! Those familiar with my exploits from the previous year may recall my spontaneous visit to Groves farm, ostensibly to exchange pleasantries before retiring to my motel for luggage drop-off, only to be swept into their home and welcomed by the family as though a dear, long-lost companion. (Let it be known, I had never crossed paths with them before, nor had we engaged in conversation, save for a brief “Help me, I’m lost!” call while en route to the farm.)

Fast forward to this year, and indeed, I was visiting cherished, old friends! The moment I arrived at the farm, every Groves family member greeted me as if kin. There’s Ian – the Mango Maestro, (self-proclaimed) Master of the Orchard, Sandi – radiantly kind, the true Orchestrator of the farm’s symphony, David – heir to the Mango Throne and the undeniable star of local farmers’ markets (eliciting a flurry of fluttering eyelashes from the over-60 crowd), and Mel – Australia’s preeminent mango evaluator, juggler, and dancer, a vivacious young soul blessed with wisdom beyond her years.

Meet the Groves, an Australian farming clan that tugs at the heartstrings of all who cross their path. They epitomize the very essence of Australian horticulture – industrious, astute (for this agriculture is a weighty affair!), infused with humor, warmth, and genuine beauty from the inside out.

By the way, it’s quite possible that Ian (top left) is flashing a smile in that photograph; it’s just concealed by his luxuriant beard! If you’re keen on truly cherishing every piece of fresh produce, a visit to a farm is an imperative. Words fail to encapsulate how profoundly my perspective has shifted. Traversing the very soil forged by arduous labor, grasping the intricacies behind orchard cultivation (the perils! One cannot fathom the multitude of potential pitfalls!), gaining insights into the minutiae and grandeur of plucking, storing, assessing, cleaning, packaging, and ultimately transporting these gems to markets and eventually into the very stores I frequent… it’s truly mind-boggling.

And the sheer magnitude of it all! My work revolves around a MacBook, complete with a camera. That’s my diminutive realm. Contrast that with the farm’s grandeur – rows upon rows of tens of thousands of trees sprawled across thousands of acres, countless tons of mangoes, colossal crates, towering stacks of trays laden with ripe, juicy mangoes… Have you noticed that these mangoes are a shade greener, not adorned with the radiant yellow or blushing red typically seen in stores? This is a result of picking them at the precise point in their maturity cycle, ensuring that when they grace the shelves, 3 to 5 days post-harvest, they’re at the pinnacle of ripeness, ready for our enjoyment.

Too ripe, and they risk becoming overripe during transport. Too underripe, and they’ll never attain their full glory. The window for mango harvesting is surprisingly narrow, and I’m staggered by the multitude of factors that can sway the outcome. Mechanical glitches with tractors, packing facilities, or storage sites; rain (a curious fact – mangoes can’t be harvested during or after rainfall, as they grow tender), meticulous coordination of transport and distribution. And let’s not forget the fundamental process of cultivating these mangoes in the first place.

The ripe mangoes that don’t find their way to stores grace the local farmers’ markets in Yeppoon every Saturday. Armed with my trusty camera, I ventured to the scene, engaging in conversations with locals and stallholders who quizzically inquired about my purpose, all while I captured a multitude of images of David.

Perhaps, just maybe, I mentioned that I was photographing David due to his fame as a mango grower. “Oh, haven’t you heard? He’s quite the celebrity! I’m here from Sydney, working on a piece about him!” I jest, suppressing a mischievous grin. I wonder how much teasing he’ll endure at the upcoming markets?

Oh, and let me be clear – I might be slightly biased, but I solemnly declare that the Groves’ stall was by far the liveliest, and I wholeheartedly affirm, with utmost certainty, that the profusion of fluttering eyelashes among the female 60+ demographic was entirely, unequivocally about the mangoes. I’m absolutely positive!

Now, before you jump to conclusions, let me clarify that I’m far from a professional filmmaker. I’m simply a home cook who embarked on a journey of self-taught food photography and recipe video creation. Nonetheless, I managed to assemble a video encapsulating my visit! Each time I watch it, an irrepressible grin etches itself on my face, spiriting me back to the enchanting embrace of the Groves’ farm.

And amidst all the labor-intensive cultivation, ah, when those mangoes finally reach the apex of ripeness, they present a spectacle to behold! Plump, succulent, the mango rightfully claims the throne of fruits. No other fruit so resoundingly heralds the arrival of summer as the mango does.

I found myself in a quandary, genuinely torn between an array of recipes to pay homage to Australian mangoes. Hours slipped away as I meticulously developed a smooth, velvety Mango Ice Cream recipe sans an ice cream maker, only to relinquish it at the eleventh hour. In conversations with locals at the market, listing off the plethora of mango-infused creations I was preparing, one contender elicited unparalleled enthusiasm: Mango Daiquiris!

Thus, I present to you my rendition of the Mango Daiquiri. One plump, juicy mango yields four servings of this delightful elixir. Mangoes boast an exceptionally robust flavor, perhaps the most assertive of all fruits, hence a little goes a long way. The beauty lies in its masked alcohol content – a potent, delectable combination.

Indulge in the pure form as I have, whether employing a blender or not, or embark on the voyage of frozen Mango Daiquiris! I’ve included instructions for all these delightful variations.

To your health – Cheers!

Mango Daiquiri & Tales from a MANGO FARM!!

Mango Daiquiri & Tales from a MANGO FARM!!

Introducing the ultimate cocktail monarch – the MANGO DAIQUIRI!!! Nothing embodies the essence of the vibrant Aussie summer quite like the luscious, succulent mangoes. Craft these concoctions in their pure form, whether with or without the aid of a blender, or venture into the realm of icy Mango Daiquiris!
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 1 large ripe mango (1 1/4 cups of flesh)

  • 90 ml / 3 oz white rum (I use Bacardi)

  • 2 tbsp sugar syrup (adjust to taste) (Note 1)

  • 1/4 cup fresh lime juice

  • 1 heaped cup of ice cubes (or 1 cup crushed ice), plus more to serve


  • 1/4 cup white sugar

  • 1/4 cup boiling water


  • Strawberries

  • Lime slices

  • Mint




Arrange the Daiquiri components in the blender in the precise sequence as listed (with ice placed last for optimal blending).
Blitz until the ice is exquisitely blended. Conduct a taste test, then fine-tune the tartness with lime and the sweetness with sugar.
Gently pour the mixture into glasses. This recipe ingeniously yields the perfect quantity to fill four martini glasses.
If desired, embellish with strawberries, lime, and a sprig of mint. Serve chilled.


Employ a stick blender or food processor to transform the mango into a puree.
Empty the puree into a receptacle – a jar or bottle that accommodates at least 1 liter / 1 quart or more. Infuse the Bacardi, sugar syrup, and 1/2 cup of water (refer to Note 3).
Allow the mixture to chill in the refrigerator. Meanwhile, also refrigerate the limes and the awaiting glasses.
Once thoroughly chilled, introduce lime juice and ice cubes to the container. Shake vigorously, then serve while employing a strainer to prevent ice cubes from infiltrating the concoction.
If preferred, you may also include crushed ice within the glasses, but keep in mind that as the ice eventually melts, it will subtly temper the cocktail's intensity.


In case you're not up for the effort of preparing sugar syrup (a sentiment I share, unless I'm crafting large cocktail batches where sugar syrup finds its way into various concoctions), omit the ice and incorporate 1 tablespoon of sugar (and consider adding more as needed). Give it a blend, conduct a taste test to guarantee sugar dissolution, and only then introduce the ice for blending (preemptively adding ice tends to chill the mixture excessively, hampering sugar dissolution). Adapting and fine-tuning: Mango varieties, their flavor potency, juiciness, and sweetness levels can vary based on ripeness and type. Hence, a taste test emerges as a pivotal step! With an exceptionally potent mango, it's entirely plausible to augment the rum quotient by an additional 30 ml / 1 oz without it registering on the palate. Tailor the sweetness using sugar syrup to your preference, and the tartness with lime. The rendition I crafted featured Honey Gold mangoes, known for their profoundly juicy and sweet attributes, characterized by a rich golden flesh. They tend to possess more sweetness compared to other mango types like R2E2, Keith's, and Calypos. In this scenario, there was room to elevate the rum content. Additional sugar syrup wasn't necessary, and a subtle increase in lime could have counterbalanced the mango's inherent sweetness. This element serves to transform the mango puree into a beverage-like consistency, compensating for the ice that melds into the drink while blending. Should you aim for a luxuriously dense cocktail, this step could be bypassed. Alternatively, you might swap it with another fruit juice – think orange, pineapple, etc. I personally lean toward preserving the purity of the mango daiquiri! Should you aspire to whip up a frozen mango daiquiri, simply freeze the mango. However, it's vital to retain the ice for dilution, since mango's flavor is remarkably potent (in fact, mangoes stand among the most intensely flavored fruits). For those seeking a non-alcoholic rendition, a seamless substitution involves swapping out the rum with lemonade! Nutrition information for each serving of Mango Daiquiri.
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