Mango Rum Punch Cocktail Recipe
This tropical mango rum punch combines fresh fruit, rum, and a splash of lime for a refreshing summer drink.
Equipment
- Blender
- Cocktail shaker
- Jigger or measuring cup
- Sharp knife
- Cutting Board
- Hurricane glasses or tall cocktail glasses
- Ice cube tray
- Fine mesh strainer (optional)
- Cocktail stirrer or long spoon
Ingredients
For 4 servings:
- 2 ripe mangoes peeled and diced (about 2 cups)
- 8 oz white rum
- 4 oz dark rum optional for floating
- 4 oz pineapple juice
- 2 oz orange juice
- 1 oz lime juice fresh squeezed
- 2 oz simple syrup
- Ice cubes
- Mango slices and lime wedges for garnish
- 4 maraschino cherries optional
Instructions
- Prepare the mango puree: Add diced mangoes to the blender. Blend until smooth.
- Strain if you prefer a pulp-free drink.
- Mix the cocktail: In a cocktail shaker, combine 6 oz of mango puree, white rum, pineapple juice, orange juice, lime juice, and simple syrup.
- Shake well: Add ice to the shaker and shake vigorously for 15-20 seconds until chilled.
- Serve: Fill hurricane glasses with ice. Pour the cocktail mixture over ice.
- Garnish: Float dark rum on top if desired. Garnish with mango slices and lime wedges.
- For a non-alcoholic version, replace rum with additional fruit juice or coconut water.
Notes
Store leftover mango puree in the refrigerator for up to 3 days. This recipe works well for batch preparation when hosting parties.
The sweetness level can be adjusted based on the ripeness of your mangoes. Very ripe mangoes require less simple syrup.
Taste as you go and adjust accordingly. It’s really all about personal preference here.
For a frozen version, freeze the mango chunks before blending and reduce the ice. This creates a slushier texture perfect for hot days.
Coconut rum can replace some or all of the white rum for a different tropical flavor profile. Spiced rum also works well, especially in fall or winter.