Recipe by Amanda Paa, Heartbeet Kitchen; recipe and photo courtesy of National Mango Board
Makes 2 cocktails
The Mango Puree:
1½ c. diced, fresh mango
2 oz. pineapple juice
2 oz. white rum
2 small handfuls of ice cubes
The Coconut Puree:
2 oz. coconut cream
2 oz. water
1 frozen banana
2 oz. white rum
6 oz. pineapple juice
2 small handfuls of ice cubes
Blend all mango puree ingredients together on high speed, until completely smooth. Pour into a container and refrigerate. Blend all coconut puree ingredients together on medium high for 20-30 seconds, until just smooth. Do not over-blend or the coconut cream could separate. Grab two glasses. Fill them halfway with mango puree. Top with coconut puree. Serve immediately.