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)
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.
Sugar: 23g
:
Calcium: 29mg
Calories: 188kcal
Carbohydrates: 26g
Fat: 1g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 117mg
Protein: 1g
Saturated Fat: 1g
Sodium: 8mg
Vitamin A: 732IU
Vitamin C: 25mg
