Mango Orange Punch Recipes

ORANGE-MANGO PUNCH

Steps:

• Add water and ice cubes to soft drink mix in large plastic or glass pitcher or punch bowl; stir until mix is dissolved.
• Stir in nectar and juice.
• Serve immediately. Or, refrigerate until ready to serve.

MANGO ORANGE SLUSH

Steps:

• Blend mango, ice, orange juice, water, lime juice, ginger juice, and brown sugar together in a blender until slushy, 2 to 3 minutes.

ORANGE DREAM PUNCH

Steps:

• Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes. Stir in ginger ale.

MANGO ORANGE QUENCHER

Steps:

• In a large pitcher, combine the nectar and juices. Refrigerate for at least 1 hour., Just before serving, stir in club soda. Serve in champagne flutes or wine glasses. Garnish with lime slices if desired.

MANGO-ORANGE PUNCH

Steps:

• 1. Peel 1/2 of the mango with a sharp thin-bladed knife. Cut the peeled half of the fruit away from the pit, cutting as close to the seed as possible. Turn the fruit over, holding it in the palm of your hand, and peel the remaining half. Cut that half away from the pit as before. Discard the seed. Cut the fruit into small pieces and put in a blender. 2. Add the remaining ingredients and purée as smoothly as possible. Pour the mixture through a fine-mesh strainer into a pitcher, pressing on the solids to release all the juices. Discard the pulp. Serve over ice cubes in tall glasses.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MANGO-ORANGE PUNCH

Steps:

• 1. Peel 1/2 of the mango with a sharp thin-bladed knife. Cut the peeled half of the fruit away from the pit, cutting as close to the seed as possible. Turn the fruit over, holding it in the palm of your hand, and peel the remaining half. Cut that half away from the pit as before. Discard the seed. Cut the fruit into small pieces and put in a blender. 2. Add the remaining ingredients and purée as smoothly as possible. Pour the mixture through a fine-mesh strainer into a pitcher, pressing on the solids to release all the juices. Discard the pulp. Serve over ice cubes in tall glasses.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MANGO PUNCH

Steps:

• In a small saucepan, bring the water and sugar to a boil. Boil for 10 minutes, stirring constantly. Let the syrup cool.
• In a large bowl, stir together the sugar syrup, mango, orange, pineapple and lime juices. Chill until ready to use.
• Serve over crushed ice.