Mango Cucumber Wine Cooler Recipes
SPICY TROPICAL COOLERS
Provided by Food Network Kitchen
Categories beverage
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Make the jalapeno syrup: Bring the sugar, 2/3 cup water and half of the jalapeno slices to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes.
- Meanwhile, muddle the remaining jalapeno slices in a large liquid measuring cup with a wooden spoon. Add the pineapple juice; let sit while the syrup cools.
- Strain the jalapeno syrup and pineapple juice mixture into a pitcher. Stir in the vodka, mango nectar and lime juice and refrigerate until ready to serve. Pour into ice-filled glasses; garnish with skewers of pineapple, jalapeno and mango.
MANGO WINE COOLER
Steps:
- In a tall glass filled with ice cubes, stir together wine, Mohala and mango. Garnish cooler with the reserved mango strip.
MANGO AND CUCUMBER CHOW
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Provided by Sarah Kirnon
Categories Bon Appétit Salad Fruit Tropical Fruit Mango Cucumber Cilantro Chile Pepper Lime Juice Side
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss shallot, garlic, chile, lime juice, and salt in a medium bowl. Add mangoes and cucumber and toss again. Cover; let sit at room temperature until shallot and cucumber are softened and juicy and flavors come together, 45-60 minutes.
- To serve, add cilantro to chow and toss well; season generously with pepper.
- Do Ahead
- Chow (without cilantro) can be made 3 hours ahead. Cover and chill.
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