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Ingredients Jump to Instructions ↓

  1. 2 1/2 cups mango nectar

  2. 4 ounces dark rum

  3. 2 ounces coconut rum

  4. 2 ounces Triple Sec

  5. 1 1/2 cups pineapple juice

  6. 1 lime, juiced (about 2 tablespoons)

Instructions Jump to Ingredients ↑

  1. Fill 2 ice cube trays with the mango nectar; freeze until solid.

  2. Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve.

  3. Yield : 6 servings

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