Mango Tango Not Recipes

Steps:

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

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

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:

• 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:

• Place 1 tablespoon olive oil in large skillet. Add chicken breasts to pan and drizzle an additional tablespoon of oil over the breasts.
• Top chicken with the diced mangoes and the chopped green onions, then sprinkle with the chile powder.
• Drizzle the remaining tablespoon of olive oil and the lemon juice over all.
• Bring to a boil over medium-high heat. Stir well and turn chicken over, being sure to keep the chicken well coated with the mango sauce.
• Reduce heat to medium; cover and simmer for 20-30 minutes until breasts are done.
• Serve over steamed white rice, and top with snipped fresh coriander leaves.

Steps:

• 1. Slice and cube your mangos. With the exception of the cornstarch, put all ingredients into a food processor. Blend and pulse until pureed well.
• 2. Pour into a medium saucepan and bring to a slow boil, stirring to keep from sticking. Once it begins to boil add your cornstarch and simmer for 5 minutes.
• 3. Pour into hot prepared 4 oz. canning jars. Put lids and rings on and turn upside down for 5 minutes to heat the top of the jar. Carefully turn back over and let cool.
• 4. This is a great dip for a hamburger or chicken sandwich. I also use it as a marinade for basting just before taking off the grill.