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Mango Tango
From Food Network Kitchens Get Grilling, Meredith Books, 2005
Show:  Emeril Live
Episode:  FN Grilling Show
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.

Other Recipes from this Episode
Spicy Thai-Style Pineapple Wraps
Swordfish with Fennel-Saffron Compote
Korean Short Ribs with Cucumber Kimchee
Confetti Coleslaw
Chocolate Peanut Butter Pie

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Yield: 6 servings

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