Mango Madness Recipes

Steps:

• Fill a glass with ice. Measure and pour rum and mango nectar over ice.
• Top with lemon lime soda and stir.
• Repeat as desired! lol.

Steps:

• Combine the buttermilk and yogurt in the blender.
• Add the mango, lime juice, fresh and ground gingers.
• With the blender running, add the ice cubes one at a time until the desired consistency is reached.

Steps:

• 1. FOR CAKE: Prepare standard bundt pan; set aside. Preheat oven to 325 degrees.
• 2. Combine dry cake mix, dry pudding mix, 1 cup mango juice, 1/2 cup vegetable oil, 4 eggs, and butter flavoring (optional) with electric mixer until well mixed. Do not over mix. Batter will be of medium consistency.
• 3. Pour batter into prepared pan. Bake at 325 degrees for 45-55 minutes or until cake tester comes out clean.
• 4. While cake is baking prepare your mango syrup: FOR MANGO SYRUP: Melt butter is saucepan or in microwave. Add sugar and cook until boiling to allow sugar to dissolve.
• 5. Remove from heat source and stir in 1/4 cup mango juice and lemon juice or extract. Syrup will not be thick.
• 6. Allow cake to cool in pan for 10 minutes. Poke holes in top (I used a chopstick). Slowly pour mango syrup over cake, taking care that syrup is soaking down into holes.
• 7. Allow cake to remain in pan for 5 minutes as syrup soaks in. Carefully turn cake out onto platter. OPTIONAL: May sprinkle coconut on top.

Steps:

• In a blender, combine the pineapple (with juice), frozen yogurt, mango, and banana. Blend until smooth. With the blender running, gradually drop in enough ice to bring the level up to 4 cups. Blend until the ice is pureed.