Sip Paradise: Frisco's Best Mango Daiquiri Mix!

Transport yourself to a sun-drenched beach with our exquisite Mango Daiquiri mix, now easily accessible for residents across Frisco, Plano, Allen, and McKinney. This isn't just any mix; it's your ticket to effortlessly crafting a vibrant, sweet, and perfectly balanced Mango Daiquiri right in your own home. Our mix takes the guesswork out of making a delicious frozen treat, ensuring a consistently delightful experience every time. While you're enjoying the lush flavors of our Mango Daiquiri, be sure to check out our other popular offerings like the classic Piña Colada or the refreshing Frosé, perfect for any occasion near The Star or Stonebriar Centre.

Beyond individual mixes, we also offer an incredibly simple margarita machine rental process, ideal for larger gatherings or events where you want to serve consistently perfect frozen drinks without the fuss. Our goal is to make your entertaining as smooth and enjoyable as possible, whether you're hosting a small get-together or a big bash across Collin and Dallas Counties

🍹Guess what? Your margarita machine is about to get a workout! We've got everything lined up and ready to roll for your next fiesta. Here's what's on the menu.

Shopping List:

1. The mix you bought from us or not
2. 2.5 Gallons of Cold Water  
3. 1.5 L Rum (the good stuff!) 
4. Salt (for the rim, of course!)
5. Fresh frozen mango slices (for that extra oomph!)

Instructions for Mixing:

1. Pour 2.5 gallons of cold water into the machine container, followed by the 1/2 gallon mix.
2. Turn on the machine and let it run until the mixture freezes, which usually takes 1.5 to 2 hours inside!
3. Once the slush has formed, add the alcohol. Your slush is now ready to serve.

Note: Alcohol acts as an antifreeze, so it should be added at the end. Do not exceed the maximum capacity of 2 bottles (750 ml each) or 1.5 liters of alcohol per batch.

So, gather up these goodies, fire up that machine, and get ready to shake, pour, and sip your way to mango daiquiri bliss!
Cheers!

The Daiquiri, a quintessential tropical cocktail, conjures images of lazy beach days and sun-drenched afternoons. Its origins, however, are rooted not in a bustling resort bar, but in the iron mines of Cuba during the late 19th century. The story goes that in 1898, an American mining engineer named Jennings Cox, working in the small town of Daiquirí, near Santiago, found himself in a predicament common to many expats in remote locations: a lack of gin.

Faced with unexpected guests and a desire to offer them a refreshing drink, Cox improvised with what was readily available. Rum, a ubiquitous spirit in Cuba, was plentiful. To temper its potent flavor, he added fresh lime juice, a common local ingredient, and a touch of sugar. The resulting concoction was reportedly served over ice and became an instant hit among his fellow engineers. They named it after the nearby town – the Daiquirí.

Initially, the drink was a simple affair. Some accounts suggest it was first served in a tall glass filled with cracked ice, then sweetened and topped with the rum and lime. As word of this delightful new drink spread, it made its way from the mining camps to the more sophisticated bars of Santiago and eventually, Havana. It gained significant popularity during World War I when rum was more readily available in the U.S. than other spirits, leading to its widespread adoption.

One of the most famous proponents of the Daiquiri was none other than Ernest Hemingway, who spent a significant portion of his life in Cuba. He was a regular at El Floridita, a legendary bar in Havana, where a specific variation, known as the "Hemingway Daiquiri" or "Papa Doble," was created for him. This version omitted sugar and added grapefruit juice and maraschino liqueur, catering to his diabetic condition and his preference for a less sweet drink.

The Daiquiri's simplicity and adaptability are key to its enduring appeal. While the classic remains a favorite, the cocktail lends itself beautifully to fruit infusions. The introduction of mango into the Daiquiri simply elevated its tropical credentials. As mangoes became more widely available and appreciated for their luscious sweetness and vibrant flavor, it was only a matter of time before they were blended into the icy, tangy base of the Daiquiri, creating a modern classic that offers a taste of the tropics in every sip. From its humble beginnings in a Cuban mining town to its current status as a global favorite, the Daiquiri, especially in its mango iteration, continues to refresh and delight.