Best 15 Mango Tango Recipes

MANGO TANGO

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 SMOOTHIES

Steps:

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

MANGO TANGO SHORT RIBS

Steps:

• In a small bowl, prepare the dry rub by thoroughly mixing all ingredients together.
• Wash the ribs under running water, pat dry, rub the lime juice over ribs; generously rub the dry rub into meat. Cover and refrigerate, allowing ribs to marinade for 4 to 6 hours.
• Prepare the mango sauce by placing ingredients in a heavy saucepan, make a slit in the pepper with a sharp knife before adding to the pot; bring ingredients to a boil, reduce heat and simmer until mixture is reduced and thick; approximately 20 minutes. Remove the pepper, puree remaining ingredients in blender, stir the lime zest into puree. Place in container and refrigerate until you are ready to prepare the ribs.
• Remove meat from refrigerator 30 minutes before cooking time and allow it to stand at room temperature. Preheat broiler on high, spray a broiling pan with cooking spray, place the ribs on prepared pan, broil until meat browns, and turn as needed in order for all sides to brown evenly.
• Remove meat from oven, place in heavy pot, pour mango sauce over meat, cover and cook at 300 degrees for 2 to 2-1/2 hours or until meat is tender. Several times during the cooking process, skim fat from broth.
• Cook the rice as per package directions, remove meat from sauce, skim additional fat if needed, pour sauce into small bowl and serve as a dipping sauce for the ribs or if serving as a main course, place ribs on top of cooked rice and spoon the sauce over. Enjoy!

MANGO TANGO

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!

TANGO MANGO CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and yellow bell pepper until softened, about 4 minutes. Add chile pepper and garlic; cook until fragrant, about 2 minutes.
• Cook and stir chicken and mangos with juice in the skillet with vegetable mixture until chicken is cooked and no longer pink in the center, turning the chicken to cook evenly, about 10 minutes. Add plum sauce and continue cooking until sauce thickens, 5 to 10 minutes. Serve over rice.

MANGO TANGO ICED GREEN TEA

Steps:

• Combine all ingredients, pour into blender and blend for 2 minutes.
• Pour over ice and garnish with sprigs of fresh mint.

MANGO TANGO SORBET

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.

MANGO TANGO BLACK BEAN SALSA

Steps:

• Combine all the ingredients. Adjust seasonings if needed. Serve with tortilla chips.

MANGO TANGO TEA

Steps:

• Combine tea bags and hot water in a 4-cup glass measuring cup, and steep 10 minutes.
• Remove and discard tea bags.
• Stir together tea, lemonade and limeade concentrates, mango nectar, and cold water.
• Cover and chill 3 hours.
• Serve over ice.

CARROT-MANGO TANGO BABY FOOD (9+ MONTHS) RECIPE BY TASTY

Steps:

• Add apples, carrots, mango, and water, breast milk, or formula to a blender or food processor. Blend very well.
• Add more liquid as needed.
• Refrigerate up to 3 days or freeze up to 1 month.
• NOTE: Check with your pediatrician before introducing new foods to children under 12 months.
• Enjoy!

MANGO TANGO DIP

Steps:

• 1.Mash black beans, to a smaller size/paste, with a potato masher or use tines of a fork. 2.Add mangoes, mango juice, onion, cumin, cilantro and lime juice; combine evenly. 3.Serve cold with Mission® chips.

MANGO TANGO BLACK BEAN SALSA

Steps:

• Preparation Time: Approximately 5 minutes Preparation: Combine beans, mango, corn, onion and cilantro in a medium bowl. Stir in lime juice, garlic powder and cumin. Serve. Servings: 8 Nutritional Information Per Serving: Calories 90; Total fat 0.5g; Saturated fat 0g; Cholesterol 0g; Sodium 270mg; Total carbohydrate 20g; Fiber 4g; Protein 4g; Vitamin A 2%DV*; Vitamin C 25%DV; Calcium 2%DV; Iron 8%DV *Daily Value

FINLANDIA MANGO TANGO

Steps:

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

MANGO TANGO SMOOTHIE

Steps:

• Pour all liquid ingredients into a blender. Add all frozen ingredients. Blend at a LOW/DISPENSE setting for 30 seconds. Stop blending, and move a stir stick around counter-clockwise to aid mixing. Then blend at a HIGH setting until Smooth. Serve immediately. In addition: For a frozen effect, add 5 ice cubes before the frozen ingredients.

MANGO TANGO

Steps:

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