Mango Tango Recipes

Steps:

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

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:

• 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.