Bahia Mar Resorts Mangolade Duck Sauce Recipes

Steps:

• Prepare vegetables and fruit.
• Cook white wine with mangoes, ginger, red pepper.
• When the alcohol is cooked off, add the remaining ingredients.
• Allow it to simmer until all is cooked and blended through.
• Let cool.
• Puree in a food processor until smooth.
• Serve with Caribbean Springrolls (Recipe #59423) or as a barbecue glaze on chicken, pork or fish.

Steps:

• Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and 3/4 cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding 1/4 cup at a time, until mango mixture reaches the desired consistency.
• Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.
• To serve, pour or scoop about 1/2 cup of mango mixture into each of four 16-ounce glasses. Add about 1/3 cup reserved mango to each glass, followed by 1 1/2 to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

Steps:

• Put all the ingredients in a small saucepan and warm over a medium heat, stirring gently so that everything combines evenly, then whisking so the apricot jam becomes smooth. When the sauce starts to simmer, remove from the heat. Blend the sauce if you prefer a smoother consistency. Serve warm with duck.

Steps:

• Julienne chicken and saute.
• Prepare all vegetables and saute starting with a little vegetable oil.
• Add garlic, ginger, red onion, cabbage, carrot and celery.
• Pour in the sesame oil, add chicken, teriyaki sauce, mangolade duck sauce and the spring onions.
• Let cook.
• Lay out the wonton skin, and put 3-4 ounces of the veggie/chicken mix in the middle of the skin, and roll just as you would roll a cigar, closing the end to prevent 'leakage'.
• Place the spring rolls in frying oil (350°F) until golden brown.
• Drain on a paper towel.
• Serve on the Mangolade Duck Sauce with a generous sprinkle of finely sliced spring onions.