Mango Chilli Tequila Ice Lollies Recipes

MANGO, CHILLI & TEQUILA ICE LOLLIES

Steps:

• Put the mango flesh in a blender and process until smooth. Pour the purée through a fine mesh strainer. Add the lime juice, zest, sugar, chilli powder and tequila, and mix together until smooth and evenly combined.
• Divide the mixture between the 10 cavities of your ice lolly mould. Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert the lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.
• To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies. Sprinkle each one with a little extra chilli powder to serve.

MANGO TEQUILA SUNRISE

Steps:

• Place 2 large ice cubes into a collins glass. Add the tequila, mango nectar and orange juice and stir. Carefully pour in the creme de cassis (it will settle at the bottom of the glass). Serve immediately (and do not stir).

TEQUILA CHILI

Steps:

• Brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

NIEVE DE MANGO CON TEQUILA ( MANGO - TEQUILA ICE)

Steps:

• Stir the sugar and water together over medium heat until the mixture boils and the sugar dissolves.
• Cool the mixture, place it in a blender, add the mango and lime juice and puree until smooth.
• Transfer to a pie plate or refrigerator tray covered with foil, and freeze 2 hours, or until slushy.
• Remove from freezer, add the tequila, and beat well.
• Return to freezer, remove after one-half hour, and beat again.
• Place the ice in the freezer and remove 10-15 minutes before serving time.
• Place in blender or food processor and process until smooth.
• Serve immediately.

MANGO-CHILE ICE RECIPE

Steps:

• Set a strainer in a 13x9x2" glass baking dish. Combine half of all ingredients with 5 tablespoons water in a processor and purée until smooth. Strain mango mixture into dish. Purée the remaining ingredients with 5 tablespoons water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Working in 2 batches, purée in processor again. Return mango ice to same dish. Freeze 2 hours. Repeat 2 more times. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.
• Let stand at room temperature for 30 minutes. Scoop into dishes, sprinkle with chile powder, if desired, and serve.

SPICY TEQUILA MANGO CHICKEN

Steps:

• Place mango on a plate and leave at room temperature until thawed, about 30 minutes. Mash slightly and set aside.
• When mango is almost thawed, rub chicken with salt and tenderize with a fork. Transfer to a large glass or ceramic bowl. Pour on tequila and move chicken around in it with the fork. Marinate until tender, about 10 minutes.
• Add mango to the chicken-tequila mixture, along with hot sauce, cider, and garlic. Let sit for at least 10 minutes or longer if you have the time.
• Heat oil in a large pan over medium-high heat. Stir in onion. Cover with a lid and slightly caramelize for 3 to 4 minutes. Add chicken-mango mixture and increase heat to high. Cook, uncovered, until alcohol had cooked off, about 5 minutes. Cover, reduce heat, and simmer until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cut chicken breasts into large pieces and mix it all up.

MANGO ICE WITH TEQUILA AND LIME

Steps:

• Combine first 3 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves and mixture boils. Cool syrup slightly.
• Puree mangoes, syrup and lime juice in processor until smooth. Transfer mixture to pie plate. Freeze, stirring occasionally until slushy, about 2 hours. Continue freezing until firm. Let stand 10 minutes at room temperature. Break up into chunks. Return mixture to processor and process until smooth. Serve.