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.
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.
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.
Preheat oven to 400\u00b0F (200\u00b0C).
Using a vegetable peeler, shave 8 thin slices of mango. Wrap one slice of mango around each cube of Mozzarellissima. Sprinkle with chopped tarragon and wrap each with a piece of Serrano ham. Brush with olive oil and place on a parchment-lined baking sheet.
Bake for 5 minutes, or until cheese starts to melt. Remove bites from the oven and drizzle with honey. Serve with cocktail toothpicks.
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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!
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.
Fill a PARTY MUG with ice.
Pour in the daiquiri mix and rum.
Twist on the CROSS BLADE and place the mug onto the power base.
Blend on LOCK or pulse until smooth.
Twist off the blade and twist on a comfort lip ring. Enjoy!
Variations:
Strawberry Daiquiri - add a handful of fresh or frozen strawberries before blending.
Diva Daiquiri - add 1oz. coconut rum before blending.
Purple Haze - add 1/2 oz. Blue Curacao before blending.
Derby Daiquiri - add 2 Tbls. fresh orange juice before blending.
In punch bowl, combine pineapple juice, rum and daiquiri mix; stir to dissolve daiquiri mix.
Carefully pour carbonated beverage down side of bowl.
Mix gently.
Float lime slices atop punch. Makes 18 five ounce servings.
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 large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in daiquiri mix, rum and food coloring, if desired.
Fold in whipped cream. Pour into prepared crust.
Chill or freeze 4 hours or until firm. Garnish as desired.
Refrigerate or freeze leftovers.
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.
Mix together daiquiri mix, Eagle Brand milk and cream cheese. Fold in Cool Whip.
Divide and spoon into graham cracker crusts. Refrigerate 1 hour or until set.
Mix corn syrup and rum in punch bowl, stirring to blend.
Stir in daiquiri mix.
Just before serving, add soda water, then carefully slide in ice ring.
Add lime slices.
Makes about 25 punch cup servings.
n thawed Cool Whip and daiquiri mix.
Stir in the
How to Choose a Ripe Mango:
Press your thumb into