Saveur

Photo: Laurie Smith

SERVES 4

Fresh passion fruit is best for this punch; however, if that's hard to find, frozen purée or bottled nectar may be used instead. Mango purée also may be substituted for fresh mangoes.

2 large ripe mangoes or 2 cups mango purée
2 cups passion fruit purée or nectar
2 ripe bananas, peeled
1/2 cup good-quality rum
Orange slices

1. Peel ripe mangoes and remove flesh from flat, oval seeds with a sharp knife. Cut flesh into cubes and transfer to a blender.

2. Add passion-fruit purée or nectar, bananas and rum to blender and blend to a chunky purée, about 30 seconds. Pour into four 12-oz. glasses. Garnish each with an orange slice, if you like.

This article was first published in Saveur in Issue #50