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.
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
In a saucepan, combine the mango, wine, sugar, ginger, and lime juice
est of the recipe.
Combine the white wine, soy sauce and
either you follow the original recipe and leave the chicken breasts
trips. Wrap center of each mango bundle with 1 prosciutto strip
Bring water to boil in a medium saucepan.
Remove from heat. Add teabags and allow to steep 2-3 minutes.
Cool completely.
Add sugar, using more or less than the recipe according to your taste. Pour into the pitcher.
Slice and chop the fruit and add it to the pitcher.
Top off the pitcher by adding the white wine.
Allow the flavors to blend in the refrigerator overnight and serve over ice.
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.
Tomatillo Guacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
In a blender puree mango, orange juice, lime juice and ice cubes until smooth.
To make by the glass fill glasses about 1/3 full with the mango puree and then add the wine.
****Pour the wine slowly and stir down as the wine/puree will fizz like crazy.
Garnish with a lime wedge.
edium heat, and stir in mango, red onions, and chile pepper
edium heat, combine the mango, sugar and wine.
Simmer until reduced
hrimp.
If using frozen mango, microwave or steam until thawed
Peel the mango, cut into slices, and drop
ogether in a bowl. Add mango cubes; stir to coat. Cover
et aside.
For the mango sauce: heat the oil in
hrough, remaining side. Place a mango slice in each pocket, and
arm.
Combine mango and next 8 ingredients (mango through honey) in
Add the sparkling wine and mango nectar to a chilled champagne flute.
Stir and garnish with sliced mango.
Melt butter in a saucepan, add garlic, onion, ginger, leek and carrot and saute until softened. Add curry powder, then wine and stock. Add chicken, bring to a boil then simmer for 30 mins.
Remove chicken and set aside. Puree soup then strain into a clean pot. Remove skin and bone from chicken then cut meat into bite-sized pieces. Add to soup along with apple and mango. Cook for 7 mins then add cream and coconut milk and bring to a boil again. Season and add lemon juice, to taste.