br>Note:
the original recipe called for 1 tablespoon finely
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.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
avorite 9 inch graham cracker pie crust. Bake & cool.
Mix
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.
cool slightly.
Stir in mango, raisins and parsley; set aside
Place fresh raspberries in a bowl; pour in enough wine and peach-flavored vodka to cover. Let soak, at least 1 hour.
Combine remaining wine, remaining peach-flavored vodka, peach nectar, lemonade concentrate, peach schnapps, and sugar in a large pitcher. Stir in soaked raspberries and mango chunks.
trips. Wrap center of each mango bundle with 1 prosciutto strip
n a 9 - 10 inch pie pan, bringing dough up the
Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.
Topping: Combine 1 cup peaches, mango juice, sugar and cornstarch in
Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.
Place the mango, peaches, and nectar into a blender.
Slice the lime in half and squeeze the lime juice from both halves into the blender.
Blend all ingredients together until desired smoothness.
Serve immediately or chilled.
Combine all the ingredients in a blender.
Cover the blender and process until all fruit are well blended and mixture is creamy and smooth.
Serve the smoothie in chilled glasses.
For the garnish, sprinkle the vanilla sugar on the 12 mango chunks.
Then garnish each glass with three chunks of mango on a stick with a side sprig of mint.
o 30 minutes.
Pour peach-mango mixture into a bowl and
Preheat oven to 400 degrees F (205 degrees C).
Mix the mangos, drained crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 minutes.
Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with top crust, and seal edges. Cut slits in top of outer crust.
Bake at 400 degrees F (205 degrees C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown color. Let pie cool, and serve at room temperature.
Combine tea, peach, mango, cucumber, yogurt, ginger, and honey in a blender. Blend until smooth.
Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside.
Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust.
Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes.
b>pie shell according to package directions.
Drizzle lemon juice over mango