High Fructose Corn Syrup Free Classic Mango Daiquiri
Tropical, tangy, and seriously refreshing, this frozen mango daiquiri is the kind of drink that makes any evening feel like a vacation. The secret to keeping it free from high fructose corn syrup is the homemade simple syrup — just water and granulated sugar cooked together in minutes — which replaces the processed sweeteners hiding in so many store-bought cocktail mixes and flavored syrups. Frozen mango chunks do the heavy lifting here, delivering natural fruit sweetness and a thick, slushy texture that no artificial shortcut can match. Fresh lime juice keeps everything bright and balanced, and you can dial the sweetness up or down by adding simple syrup a teaspoon at a time until it tastes exactly right to you. The whole thing comes together in a blender in under a minute, so it's as easy as it is impressive. Serve it in chilled glasses with a lime wheel on the rim and you've got a cocktail that looks like it came from a beach bar — made entirely from ingredients you can trust.
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Learn more →Ingredients
2 servings
For the simple syrup
- ¼ cup water
- ¼ cup granulated sugar
For the daiquiri
- 2 cups frozen mango chunks
- 3 oz white rum
- 2 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp simple syrup, or more to taste
- ½ cup ice cubes
For serving
- 2 lime wheels or wedges (optional)
Instructions
- 1
Combine the water and sugar in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from the heat and let cool to room temperature before using.
- 2
Add the frozen mango chunks, white rum, fresh lime juice, 2 tbsp of the cooled simple syrup, and ice to a blender. Blend on high until completely smooth, about 30–45 seconds.
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