• 170 ml white rum
  • 1 can coconut milk (13.5 oz)
  • 3 tbsp sugar
  • 1 1/2 mangoes (frozen or fresh)


  1. Cut up the mangos into bitesize chunks – these can be pre-cut or frozen (I brought frozen but the only thing is the chucks were super hard and cold so make sure you cut them up small enough!).
  2. In a mixing bowl, combine rum and sugar. Mix until sugar dissolves (note: you can always use the stove to heat up this combo and move the process along. Just replace any rum that cooks off in the process).
  3. Pour in the coconut milk and whisk together until well-combined. Stir in the mango and ladle into molds. Stick them in the freezer and wait!



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