Why it works: Guava and mango share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 13 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
The recipe
1 1/2 gallons punchIngredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
In a large punch bowl or pot, whisk the guava nectar with the pineapple preserves until the preserves are fully dissolved, about 2 minutes. A gentle warm-up in a saucepan helps if the preserves are stiff.
Add the frozen mango chunks to the guava mixture and stir to combine. Let them sit for about 3 minutes so they start to soften and chill the punch.
Scoop the softened orange sherbet into the bowl in large spoonfuls and stir gently until it breaks up and begins to melt into the punch, about 3 minutes.
Pour in the ginger ale just before serving and stir gently once or twice so it stays bubbly. Serve cold.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Guava + mangotop 2% of all pairsAroma overlapstrongMentioned together13 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Pineapple + mangotop 1% of all pairsAroma overlapstrongMentioned together224 recipes
Shared aroma: furaneol (caramel, sweet).
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Guava + pineappletop 2% of all pairsAroma overlapstrongMentioned together20 recipes
Shared aroma: mesifurane (caramel, sweet).
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Ginger + orangetop 3% of all pairsAroma overlapstrongMentioned together1,833 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Mango + orangetop 3% of all pairsAroma overlapstrongMentioned together212 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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