How do you make mango daiquiri jelly shots?

7 Feb

I don’t know Kylie Banning from a bar of soap. But I suspect she could well be my new BFF. And it’s all because of those three (OK four) little words I’ve been waiting to hear my whole life – “mango daiquiri jelly shots”.

Now, my love affair with the humble shot goes back a very long way, and was crystallised on the night I hired out a hotel suite to host an Oscars viewing party. I made what seemed like about 100 vodka jelly shots and by conservative estimates had at least 91 of them myself.


Ever since then they have been a bit of a party staple, even as my repertoire has expanded to include creamy concoctions that tell of carnal pleasures with cowboys. But they do say variety is the spice of life, and with the Oscars fast approaching, I needed fresh inspiration.

Enter one very smart cookie called Sam, who brought forth her  copy of Kylie’s book “Legless, desserts to get you in the spirit” which, as the name suggests, offers up alcoholic recipes for everything from fondues to pudding.

Again, I must say, they all sound delicious. But in truth I was only interested in one section – the vodka jelly shots. And who would have thought you could be so creative with ingredients such as vanilla and blackberry mousse, honey, vanilla and cinnamon?

I felt duty bound to do some thorough ‘research’. But as predicted there was only one clear winner – and here’s a recipe I’m sure she won’t mind me sharing . . .

Mango Daiquiri Jelly Shots

1 packet mango jelly crystals
300ml boiling water
1 mango, pureed
90ml Bacardi
60ml Cointreau

Dissolve jelly crystals in boiling water. Pour into blender with pureed mango, blend, then add alcohol and blend again. Pour into shot glasses and refrigerate to set, preferably overnight.

You can read more about the book here. But in the meantime, happy shooting!


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