Since I am away from my computer this post will be shorter than normal. You see, I am dealing with the curse of dial-up for the time being.
This week's selection was perfect for a warm summer evening, but I have to say that I went very easy on the rum. The dust-covered bottle only had 1/2 of the amount called for in the original recipe, so I went with it. If I had been paying closer attention, I also would have made less of the simple syrup as it only called for 1/2 cup.
In the end, I would make this again for the smooth texture and slight kick of rum. This would be a fun recipe to share with friends at your next girls night.
Mango Banana Daiquiris
makes 4 drinks
Barefoot Contessa Back to Basics
2 c. chopped ripe mango (1-2 mangoes, peeled and seeded)
1 ripe banana, chopped
1/2 c. freshly squeezed lime juice (4 limes)
1/4 sugar syrup (*see note)
1 1/4 c. dark rum
mango slices for serving
Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process till smooth. Add 2 cups of ice and process until smooth and thick. Serve ice cold in highball glasses with mango slices.
*Note: to make the sugar syrup heat 1 cup sugar and 1 cup water until the sugar dissolves. Chill.
makes 4 drinks
Barefoot Contessa Back to Basics
2 c. chopped ripe mango (1-2 mangoes, peeled and seeded)
1 ripe banana, chopped
1/2 c. freshly squeezed lime juice (4 limes)
1/4 sugar syrup (*see note)
1 1/4 c. dark rum
mango slices for serving
Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process till smooth. Add 2 cups of ice and process until smooth and thick. Serve ice cold in highball glasses with mango slices.
*Note: to make the sugar syrup heat 1 cup sugar and 1 cup water until the sugar dissolves. Chill.
