Mango Colada recipe

4 oz Captain Morgan® Parrot Bay mango rum
2 oz Captain Morgan® spiced rum
8 oz Coco Lopez® cream of coconut
5 oz Dole® pineapple juice
3 oz mango nectar

Combine rums, cream of coconut, pineapple juice, and mango nectar in a regular sized blender. Blend on low speed about a minute. Fill with ice and blend on high speed until ice is grainy. Pour into a hurricane glass, garnish with a pineapple wedge, and serve.

Heading:
Comments:
Name: