Mango Tango Recipe #312860
A tropical delight perfect for summer I saw on Emeril's show. Although the recipe only takes 5 minutes to make, I inclued 2 hours to allow for freezing.
by cookiedog
2¼ hours | 5 min prep
SERVES 6
- 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, juice of (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.
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5 stars