Mango Punch
A fruity and sour rum cocktail ∙ Shake ∙ 3 min ∙ 13.9% ABV ∙
A Mango Punch is a shaken rum punch of white overproof rum, mango purée, lime juice, and sugar syrup, strained over crushed ice.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: White overproof rum 60 mlMango purée 90 mlLime juice 30 mlSugar syrup 20 ml
- Fine strain into the chilled glass filled with crushed ice
- Garnish with a mango wedge
- Note: Can be scaled up and served from a punch bowl or a large pitcher
Tips
- Shake hard so the thick mango purée fully combines with the rum and lime, then fine-strain over plenty of crushed ice.
History
Mango Punch is a modern tropical variation within the broader Caribbean rum punch tradition rather than a codified historic recipe, with no documented creator. That tradition traces to sailors and colonists in the Caribbean who, from the 17th century onward, mixed rum with sugar, citrus, and whatever local fruit was on hand.
FAQ
How do you make mango punch?
Shake 60 ml white overproof rum, 90 ml mango purée, 30 ml fresh lime juice and 20 ml sugar syrup hard with ice, so the thick purée mixes in fully. Fine-strain into a Collins glass packed with crushed ice and garnish with a mango wedge. For a crowd, scale it up and serve from a punch bowl or pitcher.
What are the ingredients in this punch?
White overproof rum, mango purée, fresh lime juice, and sugar syrup.
Is this punch strong?
Moderately, at about 13.9% ABV. The rum is overproof, but 90 ml of mango purée, lime, syrup and crushed ice stretch it out.
