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ChiChi Doodoo
Course Cocktail
Servings 3 -4 servings


  • 2 large mangoes 450 g mango flesh
  • 60 ml 1/4 cup water
  • 50 g 1/4 cup sugar
  • 60 - 120 ml white rum
  • Soda water
  • 1 lime cut into wedges



  • Stir water and sugar in a saucepan over a low heat until sugar has completely dissolved. Bring sugar syrup to a boil over medium heat, stirring frequently. Remove from heat and allow to cool in fridge for 30 minutes.
  • Puree mango flesh in food processor or blender until smooth. Set mango puree aside.
  • Stir together mango puree, cooled sugar syrup and white rum.
  • Prepare the mango rum sorbet using an ice cream make according to your ice cream maker's instructions.
  • Pour into a container and freeze until solid.


  • Divide mint leaves and limes pieces between two glasses. Muddle gently (i used a small rolling pin) to release the lime juices .
  • Dollop 2- 3 ice cream scoops of frozen mango rum sorbet to glasses and add chilled soda water over the top.
  • Garnish with mint springs and serve immediately.