© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Mary Winecoff
This recipe came from the June 2008 Southern Living Magazine. I liked it for the ease in making. Place everything in the mixer and go!
24 ounce jar mango, slices
3 large firm ripe peach, peeled and chopped, or use a 20 ounce bag of frozen sliced peaches, thawed
15 ounce can cream of coconut
6 ounce can frozen lemonade concentrate, thawed
1 ½ cups dark rum
Drain mango slices, reserving ½ cup liquid. Process mango slices and peaches in blender until smooth. Pour peach mixture into a large container. Process reserved mango liquid, cream of coconut, and lemonade concentrate in blender until smooth. Add coconut mixture and rum to peach mixture, stirring until combined. Use immediately. Process 3 cups peach mixture with 2 cups ice in a blender until smooth.