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

Mango, Passion Fruit, and Banana Punch Mango, Passion Fruit, and Banana Punch
The nectar of tropical fruits, laced with just the right amount of rum, create a punch that's perfect on a warm summer's day.
Yield: serves 4


  • 2 large ripe mangoes or 2 cups mango purée
  • 2 cups passion fruit purée or nectar
  • 2 ripe bananas, peeled
  • 12 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.