Ingredients
2½ cup mango nectar
4 fl oz dark rum
2 fl oz coconut rum
2 fl oz Triple Sec
1½ cup pineapple juice
1 lime, juiced (about 2 tablespoons)
Preparation
Fill 2 ice cube trays with the mango nectar; freeze until solid.
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.
