Spiked Pineapple Mango Ice Recipes

Steps:

• 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.
• 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.
• 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.
• To the blender, add the rum, coconut milk, lime juice, agave, salt, and frozen mango. Blend until smooth.
• Pour the drink into the pineapple shell, garnish as desired, and serve immediately.
• Enjoy!

Steps:

• Combine all ingredients in a large pitcher and stir until sugar has dissolved.
• Once combined, refrigerate for 3 hours or until the drink is cold.
• Serve with ice and the fruit of your choice.
• Enjoy!

Steps:

• Combine sugar and water in medium saucepan. Bring to a boil.
• Cook over medium-high heat or until sugar dissolves, stirring constantly.
• Remove from heat; cool.
• Stir in rum, pineapple juice, and mango nectar.
• Pour mixture in 11x7 dish ; cover and freeze for 45 minutes.
• Stir mixture every 45 minutes with fork until completely frozen and slushy. (about 4 hours).
• Remove mixture from freezer and scrape with a fork until fluffy.
• Serve in stemless wine glasses and garnish with a pineapple chunk.