Mango Pineapple Mint Daiquiri
6 whole mint leaves, plus extra for garnish
½ whole mango, peeled and diced
½ whole pineapple, skinned and cut into chunks
4 cups ice cubes
6 ounces coconut rum
Place all ingredients in blender and blend until smooth.
Serve in cold glasses and garnish with a slice of pineapple and a sprig of mint.
Makes 4 serving.
Note: Frozen mango and pineapple, thawed, can be substituted for the fresh. Just use ¼ of a 12 ounce bag of mango chunks, and ¼ of a 48 ounce bag of pineapple chunks.