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!