Oh My! Mai Tai!

All the great weather this week has gotten me in a very summery mood! So of course my thoughts turn to ideas of barbeques and fruty beverages. Here is the dessert and drink pairing we had this evening. Both are a take on old classics. The drink is a mango mai tai and the dessert is a mango-pineapple upside down cake. I garnished the tasty cocktail with a skewer of mango mellon balls and pineapple chunks for a refeshing fruit treat. The cake was made in a cupcake pan for an adorable individual serving. Both items went over with a splash! Try them yourself! Delicious!

Mango Mai Tai:
1/4 c. Tropicana Mango-Passionfruit-Peach juice
1/4 c. Pineapple juice
1 oz Light Rum
1 oz Peach Schnapps

Shake together with ice in a cocktail shaker. Pour over ice to serve.

Pineapple-Mango Upside Down Cake:
1 box yellow cake mix
1 can pinapple rings
1 mango "mellon balled"
1 c. dark brown sugar
1 stick butter

Melt butter and brown sugar in sauce pan until combined. Pour brown sugar mixture into bottom of baking pan. Arrange pineapple rings on bottom of baking pan. Prepare box cake mix with pineapple juice from can instead of water. Pour cake mix into baking pan over pineapple rings. Bake as instructed on box. Allow to cool completely before turning out cake on serving plate. I found great results using a flexible silicone pan for this, because the cake just pops out easily. If you don't have one of these great marvels of modern technology, use parchment on the bottom of your pan and butter liberally. Bon Appetite!