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.
- 4 cups mango (puree,, from 8 soft, ripe mangoes*; or from canned mango)
- 2 quarts water
- 1 cup sugar
- 1/2 cup lime juice (fresh, 2-3 limes)
- 1/2 cup 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 1-2 teaspoons prickly pear syrup or grenadine to each glass.