Adapted from refinery29.com
cup white rum
13.5 oz can coconut milk (about 1⅔ cups)
mangoes (about 3 cups)
Peel mangoes and cut away from the seed (or just save yourself a headache and buy the precut – we'll never tell). Chop into large bite-sized pieces. In a mixing bowl, combine rum and sugar. Mix until sugar dissolves (note: You can always use the stove to heat up this combo and move the process along. Just replace any rum that cooks off in the process). Pour in coconut milk and whisk together until well-combined. Stir in mango and ladle into molds. Stick 'em in the freezer, and wait with bated breath until this glorious confection is ready.