Fresh mango is usually
in season from about May through September. A fragrant tropical
fruit, many supermarkets now carry this exotic fruit. This punch
highlights the sweet Caribbean taste.
Mango
Punch
- 4 cups fresh mango puree
(from 8 soft, ripe mangoes*; or from canned mango)
2 quarts water
1 cup granulated sugar
1/2 cup fresh lime juice (2 to 3 limes)
1/2 cup red prickly pear syrup (or grenadine)
- Puree mango in food processor
or blender until smooth; strain to remove any pulp. Place mango
puree into large pitcher or punch bowl; stir in water, sugar
and lime juice.
- To serve, fill drinking
glasses with ice cubes and mango juice, then add 1 to 2 teaspoons
prickly pear syrup or grenadine to each glass.
Makes 8 to 12 servings.
*To slice a fresh mango
- Make two lengthwise cuts on either side of where the pit is.
The pit is large but fairly flat, so make the cuts no more than
1/2-inch on either side of an imaginary center line. Take the
two outside slices and score the flesh with the tip of a knife.
Get as close to the skin as you can without breaking it. Hold
the scored slice in two hands and gently push up from the skin
side, which will pop inside out. The segments of mango will separate
and can easily be scooped off the skin with a spoon or table
knife.
Nutrition Facts: Calories
230 calories; Protein 1 grams; Fat 0 grams; Sodium 15 milligrams;
Cholesterol 0 milligrams; Saturated Fat 0 grams; Carbohydrates
61 grams; Fiber 0 grams.
Recipe provided courtesy of Pork, The Other White
Meat.
