Finlandia Mango Tango Food

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 SALSA -

Steps:

• Combine all the ingredients and let stand for 10 minutes and toss before serving.
• Serve over chicken, meat and fish dishes to add more flavor.

PORK TENDERLOIN MANGO TANGO

Steps:

• PORK: Whisk juice, syrup & mustard in a glass measure until smooth and set aside.
• Pat tenderloins dry & sprinkle all over with salt & pepper.
• Heat oil in a heavy, oven-proof skillet over medium heat; add tenderloins and cook for 4 to 6 minutes, turning often, until golden brown on all sides.
• Drizzle mango mixture over each tenderloin, dividing evenly and transfer the skillet to the middle rack of a preheated 400F oven for 20 to 25 minutes, basting every 5 minutes, until juices are no longer pink inside.
• Remove tenderloins to a cutting board, cover loosely with foil and let rest for 10 minutes; slice very thinly.
• SALSA: Combine all ingredients in a glass measure; serve with pork.

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

Steps:

• Pour all in highball glass with lots of ice adding mint leaves.
• Garnish with sprig of Mint.

PINEAPPLE TANGO

Steps:

• Freeze peach chunks.
• Blend together pineapple juice, lemon juice, water, sugar and yogurt.
• Add frozen pineapple and peach chunks, blend until smooth.
• Wet rims of 2 martini glasses and dip in coloured sugar; garnish with peach wedge and serve!