Recipes and styling Raphaella Frame-Tolmie Photographs Russell Smith
- 3 cups chopped mango
- 3 cups chopped pineapple
- 6 cups ice
- 6–12 tots Malibu rum
- 90ml lime juice
- 90ml coconut cream
- 2T brown sugar
- Fresh pineapple slices to garnish
Place all the ingredients, except the pineapple slices, in a blender, and process until smooth. Pour into tall glasses and decorate with paper umbrellas.
Note: To make a virgin Suntan Daiquiri, leave out the Malibu rum.
This recipe is featured in the November 2013 issue of House and Leisure. Get your hands on the latest issue for more delicious cocktails to try this season.