Celebrate cocktail hour with something inspired by the tropical summer isles. A batch of our mango-coconut daiquiris will always go down well at the end of a long work week.

MAKES 4 // COOKING TIME 15 min

INGREDIENTS
1 mango, peeled, cored and chopped
½ cup white rum (such as Bacardi)
¼ cup lime juice
2 tbsp castor sugar
Ice cubes
¼ cup coconut cream
2 tbsp thick cream

METHOD
1. Place the mango, rum, lime juice and 1 tbsp castor sugar in a blender. Blend until smooth. Add a few ice cubes and blend a little more.
2. Place the coconut cream, thick cream and 1 tbsp castor sugar in a bowl. Beat until foamy (almost at soft peak stage).
3. Divide the daiquiri mixture between 4 glasses and top with the creamy mixture.

The post Mango-coconut daiquiris appeared first on MyKitchen.

Cocktails are forever. They are even for winter. And these frosty frozen cocktails of ours are worth their weight in gold. Serve them up the next time you have people over. Or, you know, just treat yo’ self!

Berry sorbet floats

MAKES 4 // COOKING TIME 10 min, plus freezing time

INGREDIENTS
3 cups mixed berries
¼ cup condensed milk
Sparkling wine, to top-up

METHOD
1. Blitz the berries and condensed milk. Freeze for about 4 hours, until firm enough to scoop.
2. Place 2 scoops each in 4 glasses.
3. Top-up with sparkling wine and garnish with extra berries.

Pineapple daiquiris

MAKES 4 // COOKING TIME 10 min

INGREDIENTS
1½ cups pineapple chunks, frozen
1½ cups ice
135 ml light rum
100 ml fresh lime juice
65 ml simple syrup
Dark rum, to top-up (optional)

METHOD
1. Place all ingredients, except the dark rum, in a blender and blitz.
2. Divide the mixture between 4 glasses.
3. Top-up with dark rum, if using, and garnish with extra pineapple.

The post Two frozen cocktails you won’t be able to resist appeared first on MyKitchen.