Mango Tequila Sunrise Recipes

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MANGO TEQUILA SUNRISE



Mango Tequila Sunrise image

Looking for an extra-special tequila cocktail? Try our Mango Tequila Sunrise! Prepare this colorful cocktail with our delicious GOYA® Mango Nectar, GOYA® Pure Coconut Water, gold tequila and grenadine. Garnish with maraschino cherries and ¡Salud!

Time 5m

Yield 4

Number Of Ingredients 8

Ice
2 cups (from 33.8 oz. tetra pack) GOYA® Mango Nectar
1 cup GOYA® Pure Coconut Water
2 tbsp. GOYA® Lime Juice
¾ cup gold tequila
⅓ cup grenadine
4 maraschino cherries, for garnish
mango slice (optional), for garnish

Steps:

  • Step 1 Fill 4 highball glasses with ice. Divide mango nectar, pure coconut water, lime juice and tequila among glasses. Step 2 Slowly pour grenadine into glasses over the back of a spoon, drizzling it down the sides of the glass. Garnish with maraschino cherry and mango, if desired. More Cooking Tips

TEQUILA SUNRISE COCKTAIL



Tequila Sunrise Cocktail image

The two-toned, sunrise-like appearance of this cocktail makes it as welcome on a cool day as it is on a hot day.

Provided by Allrecipes

Categories     Drinks Recipes     Cocktail Recipes     Tequila Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 ½ cups ice
2 fluid ounces tequila
4 fluid ounces orange juice
1 cup ice
¾ fluid ounce grenadine syrup

Steps:

  • Fill a highball glass with 1 1/2 cups ice and set aside.
  • Combine tequila and orange juice in a cocktail mixing glass. Add 1 cup ice, stir, and strain into the prepared highball glass. Slowly pour in grenadine and let settle.
  • Stir before drinking.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 31.8 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.9 g, Sodium 9.4 mg, Sugar 23.6 g

MANGO TEQUILA SUNRISE



Mango Tequila Sunrise image

This Mango Tequila Sunrise cocktail recipe is full of Caribbean flavor from the orange and mango juices. It gets its gorgeous color from grenadine but make sure you're using the good stuff. It matters.

Provided by Marye Audet-White

Categories     Beverage

Time 2m

Number Of Ingredients 5

2 ounces tequila
4 ounces orange - mango juice (or 2 ounces each of mango and orange juice.)
1 ounce grenadine
Ice
Orange slices (, cherries, etc. for garnish.)

Steps:

  • Shake the ice, tequila, and juice in a cocktail shaker until it is very cold.
  • Pour it over ice in a glass.
  • Add an orange slice and a cherry to the inside of the glass if you like.
  • Slowly pour the grenadine down the inside of the glass so that it sinks to the bottom.
  • Serve it without stirring or shaking.

Nutrition Facts : Calories 258 kcal, Carbohydrate 31 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 9 mg, Sugar 23 g, ServingSize 1 serving

MANGO-CHILE SUNRISE



Mango-Chile Sunrise image

Provided by Food Network Kitchen

Categories     beverage

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup sugar
3 red Thai bird or Fresno chile peppers, roughly chopped, plus halved chiles for garnish
1 cup white rum
1 cup mango nectar, chilled
1/4 cup yuzu juice, chilled
1/2 teaspoon grenadine
Seltzer, for serving

Steps:

  • Combine the sugar, chopped chiles and 1/2 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.
  • Combine the rum, mango nectar and yuzu juice in a pitcher. Strain the chile syrup into the pitcher; stir until incorporated. Divide among ice-filled glasses. Add a few drops of grenadine to each drink and top with a splash of seltzer. Garnish with a halved chile.

TEQUILA SUNRISE LAMB CHOPS WITH MANGO SALSA



Tequila Sunrise Lamb Chops with Mango Salsa image

Forget serving a cocktail alongside lamb chops; try infusing the taste! Mango salsa adds fruity flavor, and a tequila marinade tenderizes the chops.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 13

1 env. (0.75 oz.) GOOD SEASONS Garlic & Herb Dressing Mix
1/2 cup plus 1 Tbsp. olive oil, divided
1/4 cup HEINZ Balsamic Vinegar
1/4 cup tomato juice
1/4 cup tequila
1/4 cup plus 1 Tbsp. honey, divided
3 Tbsp. LEA & PERRINS Reduced Sodium Worcestershire Sauce
1/2 tsp. crushed red pepper
8 lamb loin chops (2 lb.), 1 inch thick
1 mango, chopped
1 can (8 oz.) crushed pineapple in juice, drained
2 green onions, chopped
1 jalapeño pepper, seeded, finely chopped

Steps:

  • Mix dressing mix, 1/2 cup oil, vinegar, tomato juice, tequila, 1/4 cup honey, worcestershire sauce and red pepper until blended. Pour 3/4 cup over chops in shallow dish; turn over to evenly coat. Refrigerate remaining dressing mixture for later use. Refrigerate chops 2 hours to marinate.
  • Meanwhile, combine remaining honey, remaining oil, mangos, pineapples, onions and jalapeño peppers. Refrigerate until ready to use.
  • Heat grill to medium heat. Remove chops from marinade; discard marinade. Grill chops 8 to 10 min. on each side or until done (160°F), brushing occasionally with the reserved dressing mixture. Serve topped with the mango salsa.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

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