Mango Nut Punch Food

MANGO HAWAIIAN COOKIES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. Set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the butter mixture until just incorporated. Fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto greased baking sheets.
• Bake in the preheated oven until the edges are golden brown, about 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SPARKLING CRANBERRY MANGO PUNCH

Steps:

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

FRESH MANGO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

FRUIT PUNCH

Steps:

• In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

MANGO PINEAPPLE PUNCH

Steps:

• Pour mango, pineapple, and lime juices into a large pitcher. Top with sparkling water. I usually like to do half juices/half sparkling water, but you can add per your preference.
• Add ice cubes, lime slices, and mint sprigs if desired. Serve immediately.
• If you'd like to prep this ahead of time, combine all juices and store in the fridge. Add sparkling water and garnishes right before serving.

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.

FRUIT PUNCH

Steps:

• Put the fruit, mint and ice in a large jug. Pour in the juice, stir and top up with lemonade.