Pineapple Mango Rum Punch (Big Batch Recipe)

Pineapple Mango Rum Punch

Pineapple Mango Rum Punch

Start by filling your Tropical Sangria cocktail kit with 3 cups of white rum and 1 cup Malibu rum. Refrigerate for 3 days. Strain and add liquid back into the jar.


  • 4 cups Tropical Sangria infused rum/Malibu
  • 4 cups Pineapple juice
  • 2 cups Orange juice
  • 1 cup Mango juice
  • 0.5 cup Lime juice
  • Fresh fruit, pineapple wedges or maraschino cherries for garnish

Add Tropical Sangria infused rum and all other ingredients into a large punch bowl or drink dispenser. Mix well. Add fresh pineapple slices and maraschino cherries to the punch bowl. If using a drink dispenser, do not add fruit pieces to the drink mix.  Serve over ice in a Hurricane or Tiki glass. Garnish with a pineapple wedge and maraschino cherry.