Tropical strawberry punch with mango ice cream

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  • 1 bottle Sauvignon Blanc white wine
  • 1 cup coconut rum (Malibu)
  • 1 ½ cup strawberries
  • 1 tbsp sugar

Mango ice cream:

  • cup sugar
  • 1 cup water
  • 1 cup mango pulp
  • Juice of 1 lemon

4 servings


First make the mango ice cream. Put water and sugar in a saucepan over low heat and stir with a wooden spoon until the sugar dissolves completely. Remove from the heat and pour the syrup in a bowl to let it cool.

Then, blend the syrup with the mango and lemon juice in a blender. Freeze for at least 3 hours.

For the punch, thinly chop the strawberries, add the tablespoon of sugar, and leave in the freezer for 2 hours so that they freeze too.

Mix the Sauvignon Blanc, coconut rum, and strawberries in a large jug, and allow to rest in the fridge for 1 hour.

Once cold, serve the punch in a flute glass and add the mango ice cream over the liquid.

“Punch is a preparation that is culturally related to Christmas and celebrations. The secret to a good punch is to macerate the fruits in the fridge with a little sugar for at least one hour. The more time, the more juice the fruit releases, enhancing its flavor.”