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Mango Tango

Mango Tango

  • Prep Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings


  • 2 1/2 cups mango nectar
  • 4 ounces dark rum
  • 2 ounces coconut rum
  • 2 ounces Triple Sec
  • 1 1/2 cups pineapple juice
  • 1 lime, juiced (about 2 tablespoons)


  • 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.