1 3/4 cups fresh mangoes, halved
1 tablespoon honey syrup
1 teaspoon grenadine syrup
1 teaspoon coconut rum
Place mango halves in a blender and scarce juice reserving 1/3 cup of mango pulp and pulp liquid. Return mango halves to blender. Use remaining pulp and pulp liquid to trash cans or recycle canned mango pulp. Blend mango pulp and syrup together and pour over mango halves. Refrigerate in refrigerator until serving.