Mango Tango Not Recipes

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MANGO TANGO SORBET



Mango Tango Sorbet image

This is a recipe adapted from my Cuisinart® ice cream/yogurt maker booklet. We love the smooth creamy texture even after storing it in the freezer. Our favorite blend of juices is lime and mango. We like to keep it low cal by substituting in no calorie sweetener. This is an especially refreshing dessert on our hot southern summer evenings. I fix it inside while my husband is outside grilling.

Provided by TR6

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 5h15m

Yield 5

Number Of Ingredients 5

2 mangos - peeled, seeded and diced
1 cup white sugar
1 lime, juiced and zested
1 orange, juiced and zested
2 cups tangerine juice

Steps:

  • Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 65.5 g, Fat 0.4 g, Fiber 2.5 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 62 g

MANGO TANGO



Mango Tango image

Provided by Food Network Kitchen

Categories     beverage

Time 2h5m

Yield 6 servings

Number Of Ingredients 6

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

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

MANGO TANGO



Mango Tango image

A tropical delight perfect for summer I saw on Emeril's show. Although the recipe only takes 5 minutes to make, I inclued 2 hours to allow for freezing.

Provided by cookiedog

Categories     Beverages

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 6

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, juice of (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.

Nutrition Facts : Calories 155.4, Fat 0.1, Sodium 1.9, Carbohydrate 8.6, Fiber 0.1, Sugar 6.3, Protein 0.2

MANGO-TANGO CHICKEN



Mango-Tango Chicken image

Juicy boneless & skinless chicken breasts, served in a tangy fresh mango sauce! Serve over fresh steamed white rice, and garnish with snipped fresh coriander leaves. Delicious! My daughter's creation.

Provided by BecR2400

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 ripe mangoes, diced
1 cup green onion, chopped (1 bunch)
1 lemon, juice of, fresh
3 tablespoons extra virgin olive oil
1 teaspoon chili powder
snipped fresh coriander leaves (cilantro)
fresh steamed white rice

Steps:

  • Place 1 tablespoon olive oil in large skillet. Add chicken breasts to pan and drizzle an additional tablespoon of oil over the breasts.
  • Top chicken with the diced mangoes and the chopped green onions, then sprinkle with the chile powder.
  • Drizzle the remaining tablespoon of olive oil and the lemon juice over all.
  • Bring to a boil over medium-high heat. Stir well and turn chicken over, being sure to keep the chicken well coated with the mango sauce.
  • Reduce heat to medium; cover and simmer for 20-30 minutes until breasts are done.
  • Serve over steamed white rice, and top with snipped fresh coriander leaves.

Nutrition Facts : Calories 299.6, Fat 12, SaturatedFat 1.9, Cholesterol 68.4, Sodium 89.7, Carbohydrate 20.8, Fiber 2.8, Sugar 16.2, Protein 28.4

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