rocessor.
Slowly add in nectar till combined.
Roll pastry
ssence.
Blend cornflour with mango juice, and add to the
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.
Pour nectar into a medium saucepan; place over medium heat.
Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously.
Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes.
Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
Combine remaining mango with mint and spoon over chilled pudding.
ill stiff.
Put the mango nectar into a small heat-proof
Remove skin and flesh from duck, discarding bones. Shred the duck meat and skin. Using a vegetable peeler, slice cucumbers into ribbons.
In a large bowl, combine duck, cucumber, tat soi or pak choi, sprouts, mango and cashews. To make dressing combine the mango nectar, olive oil, brown sugar, and chili in a small bowl and whisk together. Season to taste.
Drizzle dressing over salad. Toss gently. Serve duck salad wrapped in warmed pancakes, if desired.
Prepare vanilla pudding mix with mango nectar as the liquid. Mix 2
To prepare the mango layer. place mango nectar in a heat proof bowl
uice, and 1 cup of mango nectar in a bowl, and set
Combine mango nectar, liqueur and lime juice in a chilled champagne flute. Top up with champagne.
Pour 1 1/2 cups mango nectar over ham.
Bake in
hen spoon some of the mango sauce over each of the
inutes.
Stir in sugar, mango nectar, evaporated milk and coconut cream
-quart slow cooker, combine mango, bell peppers, and onion. Place
In blender, combine mangoes, yogurt, mango nectar, vanilla extract, 1tbs lime juice and 1/4 tsp lime zest.
Puree 1 minute or until smooth.
Sweeten mixture to taste with honey or sugar if desired.
nd refrigerated.) For cake: Simmer mango nectar in heavy medium saucepan over
pour 1 cup of the mango nectar and 1/3 cup of
Just pour everything into a large punch bowl, stir and serve in punch glasses.
You can also make individual drinks using the same ingredients as follows:
Pint glass filled with ice, 1 1/2 oz Mango Vodka, 1 oz Mango Nectar, 1 oz Pomegranate juice, 1/2 oz cherry juice, 1 oz 7-up and a splash lime juice. Stir and serve with a lime wedge garnish.
Bring water to a boil, turn off heat add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves.
Pour over ice and garnish with mango slices.
Fill a large glass 1/3 to 1/2 with ice and pour in shochu, mango nectar, and top off with club soda. Place a twist of lemon or lime.