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Mango Punch recipe

Fresh mango is usually in season from aboutMay through September. A fragrant tropical fruit, many supermarketsnow carry this exotic fruit. This punch highlights the sweetCaribbean taste.

Recipe: Mango Punch

4 cups fresh mango puree (from 8 soft,ripe mangoes*; or from canned mango)
2 quarts water
1 cup granulated sugar
1/2 cup fresh lime juice (2 to 3 limes)
1/2 cup red prickly pear syrup (or grenadine)

  • Puree mango in food processor or blenderuntil smooth; strain to remove any pulp. Place mango puree intolarge pitcher or punch bowl; stir in water, sugar and lime juice.
  • To serve, fill drinking glasses with icecubes and mango juice, then add 1 to 2 teaspoons prickly pearsyrup or grenadine to each glass.

    Makes 8 to 12 servings.

    *To slice a fresh mango – Make two lengthwisecuts on either side of where the pit is. The pit is large butfairly flat, so make the cuts no more than 1/2-inch on eitherside of an imaginary center line. Take the two outside slicesand score the flesh with the tip of a knife. Get as close tothe skin as you can without breaking it. Hold the scored slicein two hands and gently push up from the skin side, which willpop inside out. The segments of mango will separate and can easilybe scooped off the skin with a spoon or table knife.

    Nutrition Facts: Calories 230 calories;Protein 1 grams; Fat 0 grams; Sodium 15 milligrams; Cholesterol0 milligrams; Saturated Fat 0 grams; Carbohydrates 61 grams;Fiber 0 grams.

    Recipe provided courtesy of Pork, The Other White Meat.

    Mango Punch

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