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