by October 11, 2016 0 comment
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Recipe and styling by Callie Maritz& Mari-Louis Guy for CRUSH.

There is enough sweetness in the coconut water so I could forego the usual sugar or sugar syrup called for in cocktails.

1 cup (250 ml) of ice

flesh of 1 mango

50 ml white rum

100 ml coconut water

juice of 1 lime

½ cup (125 ml) fresh coconut chunks, outer brown skin removed

Add all of the ingredients (always ice first) into a blender. Pulse until well blended. Enjoy!

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