hop the flesh of 1 mango. Process in a food processor
The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
Place all the ingredients in a blender and process with a small scoop of crushed ice until smooth.
Serve in a large glass and garnish with slices of ripe mango.
Place mango, pineapple juice, lime juice, and sugar in blender and process on high speed until smooth. Pour in rum and blend well. Add ice cubes and blend until smooth and slushy. Immediately pour into 4 stemmed glasses and serve.
Toss the mango, berries and lemonade in the blender; whirl on medium speed, push fruit down, add sugar or honey; whirl again and add half the milk.
Whirl on high and add remaining milk, yogurt and vanilla; whirl until smooth and free-flowing.
Serve in stemmed glasses.
NOTE: I used frozen for my recipe, but you could use fresh just as easily. Frozen lends that ICE COLD quality and WITHOUT ice cubes!
ize.
In blender add frozen mango pieces, whipping cream and water
Stir sugar and 1 cup water in a small saucepan on medium heat until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer for 1 min. Cool.
Blend sugar syrup, mango, lime juice, tequila and orange water until smooth. Pour into a 3-quart shallow dish. Freeze for at least 4 hours or overnight.
Combine salt flakes and lime peel on a small plate. Run the lime wedge around the rims of 8 glasses. Dip the rim of each glass in the salt mixture.
Blend frozen mango mixture until smooth. Spoon into glasses.
he shrimp.
If using frozen mango, microwave or steam until thawed
Rim margarita, hurricane-style glass or cocktail glasses with sugar, if inclined.
Blend all ingredients in a blender or food processor if using fresh or frozen mango. Otherwise, pour into cocktail shaker and shake.
Strain into glasses. Squeeze juice from 1 lime quarter into each drink and garnish glass with lime slice.
Cut cake into 2cm cubes and divide amongst four large glasses. Drizzle over Malibu and set aside so that the cake will soak in the liquor.
Process frozen mango cheeks until smooth and pour over soaked cake. Place into refrigerator.
In the meantime, combine diced mango, pineapple and mint and mix well. Spoon fruit over mango puree and return to refrigerator.
Whip cream and sugar together until thick and stir through lime and mascarpone. Top trifle with cream and sprinkle with toasted coconut. Serve immediately.
Blend ice, mango, tequila, triple sec, ginger ale, simple syrup, and lemon juice in a blender until smooth.
Blend ice and daiquiri mixer together in a blender until smooth. Add apple, pineapple, mango, orange, and lime juice; blend until smooth. Pour rum into daiquiri mixture and blend well.
Put some crushed ice in a food processor or blender.
Add the lime juice, sugar syrup, rum, mango, and mint leaves and blend until smooth.
Pour into a large Champagne saucer (I used a sangria glass) and decorate with a mango slice and a mint sprig.
Blend all ingredients in a blender until smooth and serve.
Place the first 3 ingredients in the blender, and top blender up with ice.
Blend until you have all the ice crushed.
After pouring your drink, store the jug in the freezer, and give it a quick pulse with the blender each time you want a refill!
reezer.
For each strawberry daiquiri: In blender jar, combine 3
In a pan cook water, sugar, ginger and zest until sugar dissolves, simmer 5 minutes more. Remove from heat let sit over night in refrigerator. Strain, one hour before placing in ice cube trays, and freeze. (Won`t be totally frozen). Combine everything in blender, pack with ice and blend till smooth.
Serve in chilled glass of your choice thats been dipped into Plain, Citrus, Vanilla or Cardamom Flavored sugar recipe #53026.
I like Margarita glasses for this drink.
Garnish with a mango slice.
In large punch bowl, combine orange juice concentrate, pink lemonade and daiquiri mix.
Stir in water, nectar and Schnapps. Chill until needed.
At serving time, add lemon-lime soda and some ice cubes.
Garnish with strawberries, if desired.
In a large bowl, combine daiquiri mix, sweetened condensed milk, and whipped topping. Mix until smooth and creamy.
Add thawed strawberries and blend into mixture.
Fill pie crusts and refrigerate for approximately 4 hours or freeze until set.
Combine mango-flavored rum and chopped jalapeno pepper in a large glass container. Let infuse, at least 1 hour. Strain out jalapeno pepper and discard.
Mix infused rum with orange-peach-mango juice, orange-flavored liqueur, and lime juice together in a bowl.
Fill a cocktail shaker with ice and add rum mixture, working in batches. Cover shaker and shake until outside of the cocktail shaker is frosted; pour into serving glasses. Garnish with jalapeno pepper slices.