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Ingredients:
1 dozen ripe mangoes or 1 (19 ounce) can mango nectar
4 cups water
3 ounces dark or light rum (any Trinidad rum)
1 cup fine granulated sugar
Method:
Wash and peel the mangoes, then remove the pulp from the seeds. Puree the mango pulp in a blender or food processor. Then combine the mango puree (or canned nectar if used) with the water in a saucepan and bring to a rolling boil. Simmer for 15 minutes, then cool. Add the rum and sugar. Mix well, strain and serve chilled.
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