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(6) · 2 hr 5 min
Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve.
Made with 28 pounds per barrel of mango pureé, this summer ale has low bitterness and smells like freshly-sliced ripe mangos with hints of mandarin orange.