Prep 5 mins
Cook 2 hrs
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.
- 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.
Totally loved it! I halved the recipe and it made 3 good sized cocktails! I froze the nectar and squeezed a lime, as directed! I can't wait to make these again; thanks for sharing, cookiedog. Made for ZWT 5.
Delicious and refreshing. Instead of freezing the mango nectar in ice cube trays, I made the recipe using my Cuisinart ice cream machine with the frozen insert. It makes fantastic frozen drinks and you don't have to wait for the nectar to freeze. Made for ZWT5 for Hell's Kitchen Angels.
This drink is awesome! I also saw this on emeril live and just had to make it. Its nice and smooth. Not too sweet but not too strong either. To make it especially decadent, I serve in glasses, top with whipped cream and drizzle with grenadine. Put a wedge of fruit on the rim or an umbrella and you have a very pretty presentation. Half the recipe makes 2 perfect size cocktails for my bf and I. Then when we're done I can throw the other half into the blender and make 2 more cocktails!