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Pineapple Mango Rum Punch

A refreshing tropical punch combining sweet pineapple and mango with golden rum, perfect for parties and summer gatherings.
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Prep Time 15 minutes
chilling time 2 minutes
Total Time 15 minutes
Servings: 8 glasses
Course: Beverage, Cocktail
Cuisine: Caribbean, Tropical
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Punch Base
  • 2 cups fresh pineapple juice
  • 1 cup fresh mango juice or puree
  • 1 cup golden rum
  • 0.5 cup coconut rum
  • 0.25 cup fresh lime juice
  • 2 tbsp honey or agave syrup
  • 1 cup coconut water
  • 0.5 cup ginger ale or club soda
Garnishes
  • 1 cup fresh pineapple chunks
  • 1 cup fresh mango chunks
  • 2 limes sliced into wheels
  • fresh mint sprigs
  • maraschino cherries
  • crushed ice

Equipment

  • Large pitcher or punch bowl
  • Whisk
  • Measuring cups
  • Serving glasses

Method
 

  1. In a large pitcher or punch bowl, combine pineapple juice, mango juice, golden rum, and coconut rum, stirring well to blend.
  2. Add fresh lime juice and honey, whisking until the honey is completely dissolved and incorporated.
  3. Slowly pour in coconut water, stirring gently to maintain the drink's clarity and prevent excessive foam.
  4. Taste the mixture and adjust sweetness or tartness as needed by adding more honey or lime juice.
  5. Chill the punch base in the refrigerator for at least 2 hours or overnight for best flavor development.
  6. Just before serving, add ginger ale or club soda for a refreshing fizz and gentle effervescence.
  7. Fill glasses with crushed ice and pour punch over ice, leaving room for garnishes.
  8. Garnish each glass with pineapple chunks, mango pieces, lime wheels, mint sprigs, and a maraschino cherry for color and tropical flair.

Notes

For a non-alcoholic version, replace rum with additional coconut water and pineapple juice. Can be made 24 hours ahead, but add carbonation just before serving. Adjust sweetness to taste.