Finlandiamangotango Recipes

MANGONADAS

Mangonadas image

Perhaps you've journeyed past street vendors selling Mexican sliced mangos, their juicy flesh flecked with the deep red chile-lime-sea salt seasoning called tajin. Here those sweet, tangy flavors are transformed into mangonadas. Although you can find many variations on this classic recipe, the drink is typically made with chamoy, a mouth-puckering sauce made from pickled fruit. Look for it, along with tajin and tamarind candy straws, at Mexican markets or online. Our version of the drink is frozen and luscious, just what's called for on a hot summer day.

Provided by Food Network Kitchen

Categories beverage

Time 4h20m

Yield 2 drinks

Number Of Ingredients 6

Ingredients

3 very ripe mangoes, peeled, pitted and cubed
2 tablespoons sugar
2 limes, juiced (about 1/4 cup juice)
2 tablespoons chamoy, plus more for serving
2 tablespoons tajín, plus more for serving
2 tamarind candy straws, for serving

Steps:

Arrange 2 1/2 cups of the cubed mango in a single layer on a parchment-lined baking sheet, loosely cover with plastic wrap and freeze until fruit is firm, at least 4 hours and up to 12 hours. Meanwhile, reserve the remaining mango in an airtight container in the refrigerator.
Transfer the frozen mango to a food processor. Add the sugar, lime juice and 1/2 cup hot water. Process the mixture until completely smooth, stopping to stir with a wooden spoon, and adding up to 1/4 cup more hot water as needed so the consistency is similar to softened sorbet (a few small chunks of mango are fine).
Put the chamoy on a small plate and the tajín on a second plate. Press the rim of a 12-ounce glass into the chamoy and then into the tajin to coat; repeat with another glass. Divide one-third of the reserved mango chunks between the glasses. Top each with a generous pinch of tajín. Using a small resealable plastic bag with a corner snipped off, squirt some chamoy around the inside of each glass.
Layer the glasses (in the following order) with a big scoop of mango sorbet, half the remaining mango chunks, a big pinch of tajín, the remaining sorbet, the remaining mango chunks, another big pinch of tajín and a drizzle of chamoy. Serve with a tamarind candy straw.

MANGO TANGO

Mango Tango image

Provided by Food Network Kitchen

Categories beverage

Time 2h5m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 1/2 cups mango nectar
4 ounces dark rum
2 ounces coconut rum
2 ounces Triple Sec
1 1/2 cups pineapple juice
1 lime, juiced (about 2 tablespoons)

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.

MANGO TANGO

Mango Tango image

Limey, mango juice is fantastic for summertime refreshment!

Provided by Hanna

Categories Breakfast and Brunch Drinks

Time 10m

Yield 2

Number Of Ingredients 3

Ingredients

2 medium mangos, peeled and sliced
2 peeled limes
2 apples, cored and quartered

Steps:

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

Nutrition Facts : Calories 226.4 calories, Carbohydrate 61.3 g, Fat 0.9 g, Fiber 8.9 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 6.9 mg, Sugar 46.1 g

FINLANDIA MANGO TANGO

Finlandia Mango Tango image

Make and share this Finlandia Mango Tango recipe from Food.com.

Provided by Boomette

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 ounces mango vodka
1 1/2 ounces coconut rum
2 ounces pineapple juice
1 ounce cranberry juice

Steps:

Combine ingredients.
Shake and strain into a tall, ice-filled glass.

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