Apple Mango Punch Recipes

Steps:

• Garnish: fresh mint sprigs, optional
• In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.
• To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.
• Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using.

Steps:

• In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
• Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

Steps:

• Chill six glasses in freezer, until ready to use. When ready, place two or three ice cubes in each glass.
• In a large pitcher mix mango rum, spiced apple cider, key lime juice, and ginger ale together.
• Pour punch into prepared glasses and garnish with a plastic spear holding lime wedge, mango chunk and piece of candied ginger.

Steps:

• Preheat oven to 375. Grease a 13x9 cake pan.
• In a medium bowl, stir together first five ingredients; stir in butter--distributing evenly. Set aside.
• Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks.
• Pour apple-mango mixture into prepared pan; top with oat-sugar mixture.
• Bake (uncovered) for 30 minutes; sprinkle with pecans, bake another 10-15 minutes (apples should be tender throughout).
• Cool slightly, serve warm with whipped cream or vanilla ice cream.
• NOTE: My hubby noted that he would prefer the apples to be peeled next time.