- 1 ripe mango
- 3oz apricot brandy
- 3oz triple sec
- 6oz fresh lime juice
- 8oz white rum
- crushed ice
- hurrican glasses
|
Peel and cut the fruit into 1 inch
cubes, discarding the pit. Scrape the remaining fruit off the skin
of the mango and add it to the cubes. Cut the longest strips of skin
into 4 long strips and set aside for garnish. In a large pitcher,
combine the rum, triple sec, apricot brandy and lime juice. Process
in a blender in two batches, using half the mango, half the rum
mixture, and 1 cup of crushed ice per batch. Blend until smooth.
Pour into hurrican glasses, garnish with the strips of mango, peel,
and serve. |
