Papaya Mango Rum Float Food

PAPAYA-MANGO RUM FLOAT

Steps:

• Prepare the papaya by peeling, removing seeds and cutting into cubes.
• Blend papaya, mango juice and rum in a blender until desired consistency.
• Place 3 scoops of vanilla ice cream in a tall glass, then pour the papaya, mango and rum mixture over the top. Stir slightly before drinking. Cheers!

MANGO PAPAYA FRUIT SALAD

Steps:

• Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
• Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

RUM-GLAZED MANGO AND PAPAYA

Steps:

• Peel and seed fruit, and cut into fairly even slices. Melt butter in a large skillet over medium-high heat. Add sugar, and carefully swirl until browned but not clumping. Very carefully add rum, a tablespoon at a time (it will spatter) and cook until evaporated. Gently add fruit, and continue swirling until well coated. Divide among serving plates, and sprinkle heavily with coconut.

PAPAYA MANGO CHUTNEY

Steps:

• Put all ingredients in a large pot, except for the rum and the lemon juice.
• Bring to the boil, turn heat to medium, cook for approximately an hour, stirring often, until the mixture has reduced and thickened.
• Turn off the heat and stir in the rum and lemon juice.
• Transfer to clean warm jars and seal.

TROPICAL SANGRIA

Steps:

• Combine pineapple, mango, and papaya in a large pitcher. Pour rum over the fruit. Add wine, then pineapple juice, passion fruit juice, guava juice. Refrigerate sangria before serving, 8 hours to overnight.