hop the flesh of 1 mango. Process in a food processor
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.
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
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.
Mix together the gelatin, sugar and boiling water until sugar and gelatin are dissolved.
Add the frozen lemonade drink mix and the pineapple juice.
Stir well and freeze.
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.
Blend all of the ingredients except the ice in a blender until the mango is pureed.
Gradually add the ice and continue to blend the drink until the ice is crushed and all of the ingredients are throughly mixed.
Transfer the blended drink to a jug, bowl, or other container and freeze for one hour.
Pour into glasses and serve immediately.
Cooing time is the length of time that the mixture has to be in the freezer before sering.
he pulp out of each mango by squeezing it with your
minutes; turn. Add mango cubes, mango drink, and chutney. Cook 4 to
Combine chopped mango, sugar, vanilla extract and pinch salt in a food processor or blender. Puree fruit mixture, adding 2 tablespoons orange juice to loosen.
Strain into small pitcher. Refrigerate until needed.
Mix mango syrup with club soda or seltzer to desired strength for delicious flavored soft drink.
Place mango, milk, apple juice, banana, Carnation Breakfast Essentials Drink and ice in blender; cover. Blend until smooth.
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!
Combine all the ingredients in a blender.
Cover the blender and process until all fruit are well blended and mixture is creamy and smooth.
Serve the smoothie in chilled glasses.
For the garnish, sprinkle the vanilla sugar on the 12 mango chunks.
Then garnish each glass with three chunks of mango on a stick with a side sprig of mint.
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
Mix ingredients together over ice in a tall Collins Glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top.
Garnish with lemon and frozen mango.
Place mango, liqueur and lemon juice in a chilled champagne glass. Fill almost to top with sparkling wine.
Top with mango nectar, if desired, and serve.