Why it works: Mango and guava 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
4 servingsIngredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Add the sliced mango, guava nectar, pina colada mix and rum to a blender.
Add the crushed ice on top of the other ingredients.
Blend on high until smooth and thick, about 30 to 45 seconds, stopping to scrape down the sides as needed.
Taste and blend briefly again if you want it thinner or colder.
Pour evenly into glasses and serve right away.
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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Mango + guavatop 2% of all pairsAroma overlapstrongMentioned together13 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Mango + rumtop 2% of all pairsAroma overlapstrongMentioned together48 recipes
Shared aroma: beta-damascenone (apple, rose).
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Guava + rumtop 5% of all pairsAroma overlapstrongMentioned together11 recipes
Shared aroma: ethyl pentanoate (yeast, fruit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the guava
How well each one fits the dish's main ingredients (mango, rum):
- Pineapplebetter flavor fit
- Bananabetter flavor fit
- Coconutbetter flavor fit
- Guavathe original
Fit is the average pairing score against mango, rum. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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