Mango Rum Shake Food

MANGO RUM SHAKE

Steps:

• 1. Put spoon size chunks of vanilla ice cream into the blender, half of your rum (I have found that a flavored rum, like raspberry flavor, is nice), and half of your Buddy Fruit and blend. Blend until there are only a few chunks left
• 2. Add the second half of your ice cream, rum, and buddy fruit. Blend until smooth.
• 3. If you like a thicker shake, just poor (or scoop) into a glass. If you like a thinner shake, you can add a tbl spoon of milk or so, and blend, adding as many tbl spoons as you want for the desired thickness.

MANGO-YOGURT-WHITE RUM SMOOTHIE

Steps:

• Combine mango, yogurt, nectar, rum and a few cups of crushed ice in a blender and blend until smooth and frothy. Sweeten with simple syrup, if needed. Divide among 4 glasses and serve.

JALAPENO-MANGO MOJITO

Steps:

• For the simple syrup: Combine the sugar and 1 cup water in a small sauce pot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
• For the mojito: Combine the mint, lime wedges, jalapeno and 3/4 ounce of the simple syrup (1 1/2 tablespoons) in a cocktail shaker and muddle. Fill the shaker with the ice, pour in the rum and mango nectar and shake briefly. Pour directly into a highball glass. Top off with the sparkling water and stir briefly. Garnish with a mint sprig and jalapeno slice.