hop the flesh of 1 mango. Process in a food processor
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.
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.
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.
o cool.
Stir in mango and yogurt with a whisk
Prepare noodles according to package instructions.
Heat oil in a wok or frying pan on high. Stir-fry onions and garlic 1 min. Add green beans and sugar snap peas and stir-fry 2 mins. Mix in duck, noodles, marinade, mango pulp or apricot nectar and sherry and cook 3 more mins. Stir in mango chunks and cashews and cook 2 mins. Sprinkle with cilantro leaves to serve.
In blender, blend together ice cubes, mango citrus concentrate, vodka, mango liqueur and 1/4 cup (50 mL) water until smooth and thickened.
nd dice your mango (you can probably use frozen mango chunks as well
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!
Combine half and half and sugar and stir for 30 sec.
Add frozen mango to blender and chop up roughly. Add half and half mixture and blend until smooth.
Serve right away, or freeze (and stir every 15 minutes to break up ice crystal) for 2 hours.
ieces of ripe fresh mango. (If using frozen mango, be sure to give
If using fresh mangoes, place a mango on its side on a cutting board. With a sharp knife, cut straight down on either side of the large, flat-sided pit in the middle of the mango. Scoop out the mango pulp from both sides. Repeat with the second mango.
Place the mango pulp, sugar, 1/2 cup water, and the ice in a blender or a food processor with steel knife blade. Blend until smooth and frosty. pour the mixture into Popsicle mold or ice trays and freeze until solid, about 2 hours.
In a blender, combine frozen mango, milk and sugar.
Whirl until mixture is smooth, adding a bit more milk if needed.
Serve.
To make a larger smoothie or to make more servings, just use equal amounts mango and milk, plus sugar to taste.
our, 30 minutes minimum.
Mango Sauce -- To a food processor