- 2 large, ripe mangoes, peeled and chunked
- 1 (16 ounce) jar or can mango slices, undrained
- 2 to 3 cup ice cubes
- 10 ounces light rum
- 2 ounces dark rum
- Juice of 2 Mexican limes
- In a blender, puree all the ingredients in two batches and pour into a pitcher.
- Store in the freezer briefly or serve immediately.
If you cannot find fresh mangoes, use a 26- to 28-ounce jar or can of the fruit
with syrup in the recipe. Add a little more lime juice to counterbalance the sugar.