Mango Punch

  • 1 dozen ripe mangoes or 1 (19 ounce) can mango nectar
  • 4 cups water
  • 3 ounces dark or light rum (any Trinidad rum)
  • 1 cup fine granulated sugar

    Wash and peel the mangoes, then remove the pulp from the seeds. Puree the mango pulp in a blender or food processor. Then combine the mango puree (or canned nectar if used) with the water in a saucepan and bring to a rolling boil. Simmer for 15 minutes, then cool. Add the rum and sugar. Mix well, strain and serve chilled.

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