- 1 ¾ lb of mango (about 2 large mangoes), peeled and cubed
- ¼ lb pineapple, (about ¼ of a medium size pineapple) peeled and cubed
- ½ cup limeade
- 2 oz white rum
- 2 oz gold rum
- 1 oz dark rum
1. Place the mango, pineapple and limeade in a food processor or a blender and process until everything is pureed. Add white, gold and dark rum and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.