Mango Madness: Rum Mango Freeze

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Mango is a national symbol in the Philippines.  It’s our national fruit.  Clearly, we revere mangoes.  We love the green unripe, tart, and crisp kind equally as the ripe yellow-orange luscious, succulent fruit.  The best mango variety is open to debate.  With what’s available here in the US, I am partial to Manila Mango, of course.  Manila Mango originated from India and most likely made it’s way to Mexico via the Galleon Trade.

There was much hesitation to cook mango since I have always enjoyed it fresh or pickled.  But I had to try today pureeing mango and mixing it into my creme brulee recipe.  Although it was a failure, the end result did not taste terrible at all.  I could not taste the mango however!  What would the judges say?  The secret ingredient is missing here! Pack your spatulas and go!

Rum Mango Freeze, The Daily Palette

Please visit Mango Madness Blogs listed at the end of this post!  Thank you!

Ingredients

  • 1 1/2 ounces Bacardi Superior
  • 1/2 cup mango puree [use mango nectar when off season]
  • 1/4 cup mango chunks
  • 1/2 ounce fresh lemon or lime juice [calamondin would be great]
  • lemon or lime wheel for garnish

Directions

  1. In a coctail mixer, muddle mango chunks and small amount of crushed ice.
  2. Add lime juice, more ice, rum, and mango puree.
  3. Shake well and pour into 8 to 10 oz glass.
  4. Garnish with a lime or lemon wheel.

Mango Madness Blog Roll

Big Fat Baker

Cooking With Books

Creating Cooking Corner

La Cocina Kitchen

Skip To Malou

The Aub-Blog

The Queen’s Notebook

Rum Mango Freeze, The Daily Palette

28 thoughts on “Mango Madness: Rum Mango Freeze”

  2. Woah! I love this, definitely mango perfection! I like how you choose rum, it’s the ultimate tropical alcohol! So happy to have done #mangomadness with you all!
    Nelly Rodriguez recently posted..#mangomadness

  3. Yes we Filipinos just love MANGOES green or yellow… or is it gold? hahah Im color blind but definitely know my mangoes better hahah. I was salivating when I read the first part of your post about the green tart mangoes. hmmm makes me remember of summer back home.
    With regards to your “mango” flavor, I add mango nectar (in a can) it packs more mango flavor on any of my mango infused dishes. I hope it works.

    take care my mango friend,
    Malou
    skip to malou recently posted..Mango Madness

    • This is really good, and I won’t be embarrassed to recommend. However, if you like a sweet cocktail, please use mango nectar. I did not use additional sugar here, and it’s perfect to my liking since I am not big on sweets.

      You have to make this for him!
      The Daily Palette recently posted..Mango Madness: Rum Mango Freeze

  9. I never liked rum but with mangoes I will make an exception! Perfect for the summer heat… or summer fog! Happy weekend, Annapet!!

  12. Yes, mango is definitely Philippine’s national fruit. I’d gone crazy about them when I was living in your country. I ate 1kg mango every single day. All by myself. I still dream about those mangoes from time to time.

    Excellent blog you have here.
    Jun recently posted..Strawberry Sorbet