Mango Tango

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)

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.