Ingredients

• 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)

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Instructions

1. Fill 2 ice cube trays with the mango nectar; freeze until solid.
2. 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.