Traditional Mango Ponche Navideño
Ingredients
10 cups water
1 cone (approx. 8 oz) piloncillo (or 1 cup dark brown sugar)
3 Mexican cinnamon sticks
½ cup dried hibiscus flowers (jamaica)
2 large firm mangos, peeled and cut into chunks
4 whole fresh guavas, quartered
1 fresh sugar cane stalk, peeled and cut into stirring sticks
1 cup tejocotes (from a jar, drained) OR 1 chopped green apple
Instructions
- Brew the Base: In a large heavy-bottomed pot, combine the water, piloncillo (or brown sugar), cinnamon sticks, and dried hibiscus flowers. Bring to a boil, stirring occasionally until the sugar is completely dissolved and the liquid turns a deep, dark red.
- Strain: Using a slotted spoon, carefully remove and discard the hibiscus flowers.
- Simmer the Fruit: Add the mango chunks, quartered guavas, tejocotes (or apple), and the sugar cane sticks to the boiling liquid. Reduce the heat to low.
- Serve: Let the punch simmer gently for 30 minutes until the fruit is tender and deeply infused with the spiced liquid. Ladle hot into mugs, ensuring each serving gets pieces of the warm fruit and a sugar cane stick for stirring.
Categories: Drinks, Seasonal - Winter
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