Mango Tango Dip Recipes

Steps:

• Juice the mango, limes, and apples in a juice machine. Serve over ice.

Steps:

• Fill 2 ice cube trays with the mango nectar; freeze until solid.
• Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve.

Steps:

• Cut the mango into medium pieces, on a cutting board, and freeze. Add the lemon pico di gallo salt to a small saucer plate. Juice 1/2 lime and add it to another small saucer plate. Dip the rims of each glass, first into the lime juice and then into the salt. Pour very chilled Cava into the wine glasses. Sprinkle each glass with fresh ginger juice and add a few pieces of frozen mango. Top with a small scoop of mango sorbet and serve.
• Enjoy!

Steps:

• In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

Steps:

• Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should end up with around 48 finger-sized pieces of fish. Put the flour in a bowl and season.
• Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly.
• Put on a tray lined with baking parchment while the rest are prepared, adding the reserved breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish pieces. Spray all the fish generously with oil and season again. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking (or to freeze, see tips below, left.
• Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To make the dipping sauce, mix all the ingredients in a bowl, then soon into a serving dish or dishes.