Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Place the chicken breasts in the prepared dish. Season to taste with salt and pepper.
Cook in preheated oven until no longer pink, 15 to 20 minutes.
Meanwhile, stir together the mai tai drink, pineapple, and sweet and sour mix in a bowl until evenly blended. Remove chicken from oven, and top with half of the pineapple mixture. Return to oven, and cook chicken until juices run clear, about 15 minutes more. Serve with remaining pineapple mixture.
Add requied water to the frozen concentrates.
Add liqour and Mai-Tai mix.
Makes enough for 2 punch bowls.
Fill a glass with ice. Pour pineapple juice, mango nectar, vodka, coconut milk, and orange juice over ice; stir well.
Add Captain Morgan Parrot Bay Mango Rum, margarita mix, pineapple juice, orgeat syrup, and grenadine.
Shake with ice and pour into glass.
Garnish with pineapple slice and cherry.
Measure ingredients into a large glass (20 oz).
Add ice to fill glass.
Stir well.
Note: You can reserve the dark rum until after stirring with the ice and pour it on top to allow it to float.
In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.
trips. Wrap center of each mango bundle with 1 prosciutto strip
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
Meanwhile, in a small bowl, combine mango and cilantro.
Top tilapia with mango mixture just before serving.
Stir lime juice, syrup and chopped mint leaves in heavy small saucepan over medium heat just until the mixture simmers. Cool.
Strain syrup into pitcher.
Add pineapple juice, orange juice and rum; stir to blend.
Fill 6 tall glasses with ice.
Pour mixture over.
Garnish mai tais with fresh mint sprigs.
either you follow the original recipe and leave the chicken breasts
rop in small amounts of Mai Fun noodles and watch them
op. Place 2 slices of mango on top end to end
own, then thinly slice. Peel mango. Slice fruit from stone in
Take chopped mango into the blender. Blend it
uices, peel and pit mango.
Chop mango flesh.
In a
repare the rest of the recipe.
Combine the white wine
lices and top with Mango Salsa.
Mango Salsa: In a medium
xcess flour.
Make your mango reduction by simmering the cup
ill hot jars with prepared recipe. Leave recommended headspace according to