In a blender, combine frozen mango, milk and sugar.
Whirl until mixture is smooth, adding a bit more milk if needed.
Serve.
To make a larger smoothie or to make more servings, just use equal amounts mango and milk, plus sugar to taste.
harp paring knife, carve the mango flesh from the pit, then
Combine all ingredients in blender container.
Cover and blend on high until smooth.
Note: You can use other flavor nectars in place of mango to add variety!
Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved.
Mix mango pulp, evaporated milk, and cold water together in a large bowl. Pour in hot water mixture and stir well.
Refrigerate until set, at least 4 hours.
Grate mango using the large holes of a box grater and stir all ingredients together.
Cover and chill for one hour before serving as a condiment with fried vegetable fritters, rice dishes or curries.
Store in a tightly sealed glass jar in the refrigerator for up to a month.
o break up the mango. Just mix the mango, shallot (chop the
Blend ice, mango, tequila, triple sec, ginger ale, simple syrup, and lemon juice in a blender until smooth.
Peel the orange. Peel and slice the mango. Put in the blender with the raspberries, simple syrup, lemonade and yogurt.
Puree until smooth.
Then add the ice cubes and chop, blend then puree the mixture.
Pour into glasses and enjoy!
emperature, about 30 minutes. Refrigerate simple syrup until completely cold, about
Combine water and sugar in a small pot over medium heat. Whisk until sugar dissolves in the water. Add 12 mint leaves. Bring to a boil and whisk for 1 minute. Remove from heat and let cool, about 30 minutes.
Place lime and 12 mint leaves in a glass; mash together with a muddler to extract flavors. Add fresh mango; muddle until combined. Stir in 2 tablespoons of the mint simple syrup. Stir in coconut rum. Fill glass with ice and top with club soda. Stir 1 more time to distribute flavors.
est of the dish.
Mango sauce: Heat the oil in
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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our, 30 minutes minimum.
Mango Sauce -- To a food processor
Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
Place in an ice cream maker. Freeze thoroughly.
To make Simple Syrup: Combine 1 cup of sugar and 1 cup of water in a small saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil; boil 15 minutes or until syrup is reduced to 3/4 cup.
Combine first 6 ingredients in a blender, cover with lid, and process until smooth.
Add ice to make 4 cups; process until smooth.
1. Slice thin slices lengthwise from one side of the mango until you reach the pit, then repeat on the other side. Repeat with other mango.
2. Arrange slices prettily on a platter, squeeze leftover pits over them to release more mango juice, then drizzle with lime juice. Eat both peel and flesh.
Rim margarita, hurricane-style glass or cocktail glasses with sugar, if inclined.
Blend all ingredients in a blender or food processor if using fresh or frozen mango. Otherwise, pour into cocktail shaker and shake.
Strain into glasses. Squeeze juice from 1 lime quarter into each drink and garnish glass with lime slice.
oated in oil.
Dice mango and avocado- they should be
Scoop out the avocado flesh and add to blender.
Add in the mango nectar and ice cubes.
Blend.
Add honey (optional) and then blend again.
Serve and Enjoy =).
ll together - it is that simple. Refrigerate for at least 30