Mango Pineapple Rum Punch Food

PINEAPPLE MANGO RUM PUNCH RECIPE THAT IS ALMOST TOO PRETTY TO DRINK

Steps:

• Step 1: Combine all juices.
• Combine all juices (pineapple coconut, mango, and orange) and rum. Then stir.
• Tropical rum drinks like this can be used with all kinds of fruit juices.
• Step 2: Stir and pour over ice.
• I like using nugget ice for cocktails because it looks really pretty. Plus, I like chewing ice and this one is the best!
• Step 3: Add color.
• This is an optional step, but I like adding a splash of grenadine for color to rum punch cocktails. The grenadine will fall to the bottom and give the drink a pretty ombre look.
• It's not a necessary step, but definitely adds an unexpected pop of color - great for parties.
• Step 4: Garnish.
• To take this cocktail up a notch, add lime, orange zest, and/or edible flowers for garnish. I like using orchids for a drink like this because it makes such a big impact. Did you know that orchids are actually edible?
• To get the orange zest ribbon I just used a peeler to peel a long strip of zest from the orange. Not going to lie, it took a couple of tried to get a long piece that I could then curl, but it's worth it, IMO.

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.

PINEAPPLE AND MANGO RUM COCKTAILS

Steps:

• Puree mangoes, rum, and 1/2 cup water in a blender. Pour 2 ounces puree into each of six 12-ounce glasses. Fill glasses with ice, and top off with pineapple juice. Garnish with tropical fruit.

TROPICAL FRUIT AND RUM PUNCH

Steps:

• Combine mango nectar, guava nectar, pineapple juice, coconut cream, lime juice and amber rum in large pitcher. (Punch can be prepared 1 day ahead. Cover and refrigerate. Mix well before using.)
• Combine 1 cup punch and 2 cups ice cubes in blender and blend until smooth and thick. Pour into glasses. Garnish with fresh pineapple or lime wedges and serve. Repeat with remaining punch in batches.

MANGO-PINEAPPLE JUICE

Steps:

• Juice, in this order, the mango, pineapple and limes, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

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.

PINEAPPLE RUM PUNCH

Steps:

• In a pitcher, combine all ingredients. Serve over ice.

TOP RATED RUM PUNCH

Steps:

• Mix all ingredients well.
• Chill.
• Enjoy!

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 & PINEAPPLE MOJITO

Steps:

• Tip the pineapple, mango, limes and sugar into a large jug and muddle together. Bruise and add the mint leaves, then top with ice. Stir in the white rum, pineapple rum and sparkling water.