It was delicous everyone loved it!!
Photo: Lindsey Ellis Beatty; Styling: Kathleen Royal Phillips
Yield: Makes 5 cups
- 2 cups fresh or frozen mango cubes
- 1 cup fresh or frozen pineapple cubes
- 1 cup mango rum
- 1/2 cup coconut rum
- 1/2 cup cream of coconut
- 2 cups crushed ice
- Garnish: sugarcane swizzle sticks
- Process mango cubes, pineapple cubes, mango rum, coconut rum, cream of coconut, and crushed ice in a blender until smooth. Garnish, if desired.
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