Chill six glasses in freezer, until ready to use. When ready, place two or three ice cubes in each glass.
In a large pitcher mix mango rum, spiced apple cider, key lime juice, and ginger ale together.
Pour punch into prepared glasses and garnish with a plastic spear holding lime wedge, mango chunk and piece of candied ginger.
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
In a small saucepan, bring the water and sugar to a boil. Boil for 10 minutes, stirring constantly. Let the syrup cool.
In a large bowl, stir together the sugar syrup, mango, orange, pineapple and lime juices. Chill until ready to use.
Serve over crushed ice.
Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.
owl and stir in the mango and pineapple. Cover and return
either you follow the original recipe and leave the chicken breasts
Peel and remove the pith from the grapefruits. Use a sharp knife to cut out the segments. Place in a punch bowl. Squeeze out any remaining grapefruit juice. Mix the sugar, mango juice, orange juice and lemon juice until the sugar is dissolved.
Add this mixture to the punch bowl along with the mint. Refrigerate until ready to serve. To serve, fill a champagne glass half full with the punch and top with the sparkling wine.
trips. Wrap center of each mango bundle with 1 prosciutto strip
In a large punch bowl, combine the rooibos tea and fruit juices.
Just before serving, add the soda water, then the fruit.
Serve over ice, garnishing with mint.
t thoroughly!
Taste the punch to check the strength. You
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.
Tomatillo Guacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
2-3 hours before your guests arrive arrive, peel, core, and cut the pineapple into bite-sized chunks on a ridged cutting board to catch any juices.
Place pineapple chunks into a large clear glass punch bowl or Bowle pitcher, pouring in any of the pineapple juices.
Peel mango and cut into small cnunks and add to the pineapple.
Pour the Madeira and 1 bottle of white wine over the fruit.
Cover and chill until the guests arrive.
When the guests arrive, add the remaining wine and the champagne and serve.
op. Place 2 slices of mango on top end to end
own, then thinly slice. Peel mango. Slice fruit from stone in
Place the guava nectar, ginger ale, and pineapple preserves in the refrigerator and chill for at least one hour.
Whisk together the chilled guava nectar, ginger ale, and pineapple preserves in a large punch bowl. Stir in the frozen mango chunks and 1/2 of the softened orange sherbet, mixing until the sherbet is fully blended into the punch.
Use a small ice cream scoop to scoop the remaining sherbet into the punch bowl. Serve immediately.
Place watermelon, mango, wine, ice cubes, rum, agave nectar, lemon juice, and mint syrup into a blender; puree until punch is smooth and frothy.
Strain punch into a pitcher. Refrigerate at least 1 hour.
Take chopped mango into the blender. Blend it
Mix ingredients in punch bowl.
uices, peel and pit mango.
Chop mango flesh.
In a