Best Mango Punch Recipes

MANGO PASSION FRUIT FROZEN PUNCH FOR ADULTS

Steps:

• In plastic pitcher empty passion fruit juice and 6 cups water. Mix well. Toss in the mango chunks. Pour in vodka. Mix again and place in freezer for at least 12 hours
• The vodka will prevent mixture from freezing completely. Mix again after removing from freezer. Serve immediately.

PAWPAW (PAPAYA) AND MANGO PUNCH

Steps:

• Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.

SPARKLING CRANBERRY MANGO PUNCH

Steps:

• Mix cranberry-mango drink and grape juice in punch bowl.
• Just before serving, stir in sparkling water and apricots.

ST. CROIX MANGO RUM PUNCH

Steps:

• Mix the juices and nectars in a pitcher.
• Stir in enough grenadine to make it a pretty salmon pink color.
• Add two spoonfuls of the maraschino cherry juice and a few cherries.
• Add the liquor.
• Stir it thoroughly!
• Taste the punch to check the strength. You may want to add more alcohol to make it a little stronger. If you do, try to keep the proportions of the liquors the same.
• Just a note: Nectar is sold in individual cans. It's usually either with the juices or in the "ethnic food" section with the Latino items. I've used both Kerns and Jumex and they're both good.
• If you don't have mango rum, substitute another 1/2 shot of triple sec (to make a whole shot) and another 1/2 shot of light rum. However, I recommend looking for the mango--that's what makes this punch a little unique. Check the airplane bottles--they might have it there if there are no bigger bottles. Both Cruzan and Captain Morgan make the flavor.

MANGO PUNCH

Steps:

• In a small saucepan, bring the water and sugar to a boil. Boil for 10 minutes, stirring constantly. Let the syrup cool.
• In a large bowl, stir together the sugar syrup, mango, orange, pineapple and lime juices. Chill until ready to use.
• Serve over crushed ice.

MANGO, PASSION FRUIT AND BANANA PUNCH

Steps:

• Peel ripe mangoes and remove flesh from flat, oval seeds with a sharp knife.
• Cut flesh into cubes and transfer to a blender.
• Add passion-fruit purée or nectar, bananas and rum to blender and blend to a chunky purée, about 30 seconds.
• Pour into four 12-oz. glasses.
• Garnish each with an orange slice or lime slice or kiwifruit or sugar cane, if you like.

GERMAN ANANAS-MANGO-BOWLE (PINEAPPLE MANGO WINE PUNCH)

Steps:

• 2-3 hours before your guests arrive arrive, peel, core, and cut the pineapple into bite-sized chunks on a ridged cutting board to catch any juices.
• Place pineapple chunks into a large clear glass punch bowl or Bowle pitcher, pouring in any of the pineapple juices.
• Peel mango and cut into small cnunks and add to the pineapple.
• Pour the Madeira and 1 bottle of white wine over the fruit.
• Cover and chill until the guests arrive.
• When the guests arrive, add the remaining wine and the champagne and serve.

PAWPAW (PAPAYA) AND MANGO PUNCH

Steps:

• Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well.
• Serve over crushed ice.

ORANGE-MANGO PUNCH

Steps:

• Add water and ice cubes to soft drink mix in large plastic or glass pitcher or punch bowl; stir until mix is dissolved.
• Stir in nectar and juice.
• Serve immediately. Or, refrigerate until ready to serve.

SOUTH AFRICAN MANGO ROOIBOS MINT PUNCH

Steps:

• Make rooibos tea the night before the party by soaking 4-5 tea bags in 32 oz. of warm water. Refrigerate overnight.
• The day of the party, discard tea bags and combine the rest of the ingredients in a punch bowl or pitcher. Serve over ice and garnish each drink with a mint leaf.

APPLE, MANGO PUNCH

Steps:

• Chill six glasses in freezer, until ready to use. When ready, place two or three ice cubes in each glass.
• In a large pitcher mix mango rum, spiced apple cider, key lime juice, and ginger ale together.
• Pour punch into prepared glasses and garnish with a plastic spear holding lime wedge, mango chunk and piece of candied ginger.

MANGO ROOIBOS FRUIT PUNCH

Steps:

• In a large punch bowl, combine the rooibos tea and fruit juices.
• Just before serving, add the soda water, then the fruit.
• Serve over ice, garnishing with mint.

PINEAPPLE MANGO PUNCH "SLUSH"

Steps:

• Allow sherbet to soften at room temperature until it's soft enough to stir, approximately 15 minutes. Transfer to a large mixing bowl and stir in the mango and pineapple. Cover and return to the freezer until ready to serve.
• Fifteen minutes prior to serving, remove the sherbet mixture from the freezer to soften. Scoop 4 small balls into a glass, filling approximately half of the glass. Then add 1 teaspoon of the lime juice and fill the remaining portion of the glass with the chilled seltzer water. Garnish with 1/4 teaspoon lime zest. Repeat with the remaining sherbet, lime juice, seltzer and zest.

MANGO PUNCH

Steps:

• Combine all ingredients except the garnish, in a blender and blend at high speed for 5 seconds.
• Pour into wine glasses, garnish and serve.

MANGO POMEGRANATE PUNCH

Steps:

• Just pour everything into a large punch bowl, stir and serve in punch glasses.
• You can also make individual drinks using the same ingredients as follows:.
• Pint glass filled with ice, 1 1/2 oz Mango Vodka, 1 oz Mango Nectar, 1 oz Pomegranate juice, 1/2 oz cherry juice, 1 oz 7-up and a splash lime juice. Stir and serve with a lime wedge garnish.