Tropical, tangy, and completely blendable, this frozen mango daiquiri is the kind of drink that makes any evening feel like a vacation. Frozen mango brings a naturally sweet, velvety base, while fresh lime juice cuts through with just the right amount of brightness. Managing a nickel sensitivity often means scrutinizing ingredient lists for whole grains, legumes, nuts, and seeds — none of which show up here. The ingredient list is refreshingly short: frozen mango, white rum, lime juice, ice, and a quick homemade simple syrup made from just water and sugar. That DIY syrup is worth noting because store-bought versions can sometimes contain additives or be processed on shared equipment, so stirring it together yourself takes only a few minutes and gives you full control. A quick taste-and-adjust step lets you dial in the sweetness before you pour, so every glass lands exactly where you want it. Serve it in chilled glasses with a lime wheel and you've got a cocktail that looks and tastes like it came from a beach bar.
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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.
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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