Difficulty: Easy - for beginners
4 oz Captain Morgan Parrot Bay mango rum
2 oz Captain Morgan Private Stock
8 oz Coco Lopez cream of coconut
5 oz Dole pineapple juice
3 oz mango nectar
Combine rums, cream of coconut, pineapple juice, and mango nectar in a regular sized blender. Blend on low speed about a minute. Fill with ice and blend on high speed until ice is grainy. Pour into a hurricane glass, garnish with a pineapple wedge, and serve.