Pineapple and Mango Rum Cocktails


A simple yet exotic cooler mixes pureed mango, golden rum, and pineapple juice into a tropical treat.


  • 2 ½ small ripe mangoes, peeled and cubed (about 2 cups), plus ½ mango cut into slices with skin, for garnish

  • 4 ounces best-quality golden rum

  • 4 cups fresh pineapple juice (from a 4 ½-pound pineapple)

  • Fresh tropical fruit, such as dragon fruit and star fruit, for garnish


  1. Puree mangoes, rum, and 1/2 cup water in a blender. Pour 2 ounces puree into each of six 12-ounce glasses. Fill glasses with ice, and top off with pineapple juice. Garnish with tropical fruit.

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