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.
In container of electric blender, combine mango, pineapple juice, lime juice and sugar. Blend on high until smooth.
Add ice cubes; blend until smooth and slushy. Immediately pour into stemmed glasses and serve.
Pour mango nectar, pineapple juice, rum, triple sec, and lime juice into a blender and pulse once or twice to combine. Add ice cubes and blend until drink is slushy and no ice chunks remain, 1 to 2 minutes. Serve in a glass with additional ice if desired.
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.
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
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.
For daiquiri sauce, in a blender container combine strawberries, sugar, rum, and lime juice. Cover and blend until smooth.
Divide sorbet among 6 dishes.
Pour daiquiri sauce around sorbet. Garnish with lime zest.
Makes 6 servings.
either you follow the original recipe and leave the chicken breasts
trips. Wrap center of each mango bundle with 1 prosciutto strip
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.
Tomatillo Guacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
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!
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
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.
xcess flour.
Make your mango reduction by simmering the cup