R.A.G Products

14/07/2026

14/07/2026

Currently, only 10lbs are available.

11/07/2026

Strawberry Mango Sunset Slushies 🍓🥭🌅
Ingredients

Mango Layer

2 cups frozen mango chunks
1/2 cup orange juice
1 tablespoon honey
1/2 cup ice
1 tablespoon fresh lime juice

Strawberry Layer

1 1/2 cups frozen strawberries
1/2 cup lemonade
1 tablespoon honey or simple syrup
1/2 cup ice
1 teaspoon fresh lemon juice

For Garnish

Fresh strawberries
Mango cubes
Extra crushed ice
Black straws
Instructions
Add the frozen mango, orange juice, honey, ice, and lime juice to a blender.
Blend until thick, smooth, and slushy. Transfer the mango mixture to a bowl and place it in the freezer while preparing the strawberry layer.
Rinse the blender. Add the frozen strawberries, lemonade, honey or simple syrup, ice, and lemon juice.
Blend until smooth, bright red, and icy.
Spoon a thick layer of mango slush into each tall glass.
Add a layer of strawberry slush, then continue alternating the mango and strawberry mixtures until the glasses are full.
Gently drag a long spoon through the layers once or twice to create the sunset swirl effect. Do not overmix.
Add extra mango slush on top.
Garnish with fresh strawberry halves, mango cubes, and a little crushed ice.
Add a black straw and serve immediately.
Yield

3 large slushies

Cocktail Version 🍹

Add 2 oz white rum or coconut rum to the mango mixture and 1 oz strawberry liqueur to the strawberry layer.

Non-Alcoholic Version

Prepare exactly as written. For a more tropical flavor, replace the lemonade with pineapple juice.

11/07/2026

Few things cool down a Puerto Rican summer like a tall glass of champola de guanábana. 🥤🌴 This creamy soursop shake has been poured in island kitchens for generations, made from the soft white pulp of a fruit that grows heavy on backyard trees.

It is sweet, a little tart, and cold enough to make the afternoon heat melt away.

Serves 4 | Total time: 10 minutes

INGREDIENTS
- 2 cups fresh or frozen soursop (guanábana) pulp, seeds and core removed
- 3 cups cold whole milk (or one 12 oz can evaporated milk plus 1 1/2 cups water)
- 1/3 cup granulated sugar, adjust to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, plus more for garnish
- Pinch of salt
- 2 cups ice cubes

INSTRUCTIONS
1. If using fresh soursop, peel it, pull the pulp apart, and remove every black seed and the fibrous center. Measure out 2 cups.
2. Add the pulp, milk, sugar, vanilla, cinnamon, and a pinch of salt to a blender.
3. Blend on high until completely smooth, about 45 seconds. Taste and add more sugar if needed.
4. Add the ice and blend again just until frothy and very cold.
5. Pour into glasses, dust with a little cinnamon, and serve right away. Refrigerate any extra and drink it within a day.

Did your family make champola with guanábana, or did they reach for a different fruit when the trees were full?

11/07/2026

Mango Pineapple Colada (Serves 3)
Ingredients
Coconut Base
2½ cups unsweetened coconut cream
½ cup cream of coconut (sweetened)
3 oz coconut rum
1 cup crushed ice
1 tsp vanilla extract
Mango-Pineapple Swirl
1 cup ripe mango purée
½ cup pineapple juice
½ cup frozen pineapple chunks
3 oz coconut rum
1 cup crushed ice
1 tbsp fresh lime juice
Coconut Rim
2 tbsp cream of coconut
¼ cup shredded coconut
Garnish
Fresh mango cubes
Pineapple wedges
Maraschino cherries
White edible flowers
Fresh mint (optional)
Instructions
Coat each hurricane glass with cream of coconut and dip into shredded coconut.
Prepare the coconut layer: Blend the coconut cream, cream of coconut, 3 oz coconut rum, vanilla extract, and 1 cup crushed ice until silky smooth.
Prepare the mango layer: Blend the mango purée, pineapple juice, frozen pineapple, remaining 3 oz coconut rum, lime juice, and 1 cup crushed ice until thick and creamy.
Alternate pouring the coconut mixture and mango mixture into each glass to create bright tropical swirls.
Run a long skewer gently through the drink once or twice to enhance the marble effect.
Garnish with mango cubes, a pineapple wedge, a maraschino cherry, and a white edible flower.
Serve immediately with a straw while ice cold.
Viral Presentation Tip
Chill the hurricane glasses for 20–30 minutes before serving.
Spoon a little mango purée around the inside of the glass before pouring for bold golden swirls.
Add a light sprinkle of toasted coconut over the rim for extra texture.
Finish with a glossy cherry and perfectly fanned mango cubes for an eye-catching tropical presentation.
Flavor Profile

A luxurious frozen tropical cocktail with velvety coconut cream, juicy ripe mango, sweet pineapple, fresh lime, and smooth coconut rum. The golden swirl effect makes this cocktail both irresistibly refreshing and highly photogenic—ideal for beach parties, summer gatherings, and viral social media reels. 🥭🍍🥥🍹

10/07/2026

🥭🌴 Mango Passion Fruit Colada Bowl

A thick, creamy tropical frozen cocktail packed with sweet mango, tangy passion fruit, coconut cream, and white rum. It tastes like a Piña Colada with a bright mango-passion fruit twist.

Ingredients

For the colada bowl

2 cups frozen mango chunks
1 cup passion fruit pulp
1/2 cup coconut cream
1/2 cup white rum
1/2 cup pineapple juice
1/4 cup fresh lime juice
2 tablespoons simple syrup or agave, optional
1 1/2 to 2 cups ice

For garnish

Fresh mango slices or mango cubes
2 passion fruit halves
Fresh mint
Pineapple wedge, optional
Mini cocktail umbrella
Instructions
Add the tropical ingredients.
Place the frozen mango, passion fruit pulp, coconut cream, white rum, pineapple juice, lime juice, and simple syrup in a high-speed blender.
Add the ice.
Start with 1 1/2 cups of ice. This helps create the thick, spoonable frozen texture shown in the photo.
Blend until creamy.
Blend on high until completely smooth, thick, and velvety. Stop and scrape down the blender if needed.
Adjust the texture.
Add more ice for a thicker colada bowl. For a softer, creamier consistency, add a small splash of pineapple juice.
Create the passion fruit swirls.
Spoon a little extra passion fruit pulp around the inside of a large cocktail bowl or oversized goblet.
Fill the bowl.
Pour or spoon the frozen mango colada mixture into the glass. Swirl gently with a spoon so the passion fruit seeds remain visible throughout.
Garnish.
Top with sliced fresh mango, passion fruit halves, mint leaves, and a colorful cocktail umbrella.
Serve immediately.
Enjoy with a wide straw or spoon while icy, thick, and creamy.
Mocktail Version

Replace the white rum with 1/2 cup coconut water or extra pineapple juice.

Yield: 2 large cocktail bowls
Prep time: 10 minutes
Blend time: 2–3 minutes

🥭🥥🌴 Creamy mango, tart passion fruit, and tropical colada vibes in every frosty spoonful!

10/07/2026

The last two bags are available.

08/07/2026

We have a large amount of mangoes available.

24/06/2026

We also have the flyer available in Spanish. We can meet all ethnic groups in Belize. In addition, we hope that you will join us on our journey