This was a featured recipe of Barefoot Bloggers way back in August just as I was beginning with the group, and when I saw it, I knew that I would make it before mango season was over.
Mango Banana Daiquiris
Source: Ina Garten, Back to Basics on page 47
Chosen by Veronica of Supermarket Serenade
I didn't use any rum in our drinks.
I used some fresh mint from the garden as garnish
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* (I used 2-3 tablespoons of agave nectar)
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.Type rest of the post here
Incredibly refreshing! Delicious mango flavor built upon the distinctive sweetness of banana. The big surprise was the subtle minty aroma and top note ... I would definitely keep the mint garnish when making it again, which, given the abundance of cheap mangos in season, I undoubtedly will. (I bet it would have been excellent with the rum!)