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Spiked Pineapple Mango Smoothie

Celebrate summer with this fruity, boozy smoothie! Whether you’re at home or on the beach, this is the perfect getaway drink.

Tasty Team
75% would make again

4 hr 20 min

Spiked Pineapple Mango Smoothie

4 hr 20 min

Spiked Pineapple Mango Smoothie

Ingredients

for 1 serving

  • 1 medium pineapple
  • ⅓ cup white rum (80 mL)
  • 1 cup coconut milk (240 mL)
  • 1 lime, juiced
  • 1 tablespoon agave
  • kosher salt, small pinch
  • 1 cup frozen mango (150 g)

Preparation

  1. Using a sharp knife, cut off the top of the pineapple. Run a knife around the inside of the pineapple about ½-inch from the outer skin. Be careful not to cut through the bottom of the pineapple. Cut the inside of the pineapple into 6–8 wedges. Using a large spoon, wiggle the wedges loose from the bottom and scoop out of the pineapple shell. Wrap the pineapple shell in plastic wrap and refrigerate until ready to use.
  2. Line a baking sheet with parchment paper. Cut the pineapple flesh into 1-inch pieces and spread on the prepared baking sheet in a single layer. Freeze for 4 hours, or until frozen solid.
  3. Scoop 1 cup of frozen pineapple chunks into a blender. Transfer the rest to a freezer bag and store in the freezer for another use.
  4. To the blender, add the rum, coconut milk, lime juice, agave, salt, and frozen mango. Blend until smooth.
  5. Pour the drink into the pineapple shell, garnish as desired, and serve immediately.
  6. Enjoy!
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