Nieve De Mango Con Tequila Mango Tequila Ice Food

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 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).

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.

QUESO CON TEQUILA (CROCK POT)

Steps:

• In a 4 quart slow cooker, combine all ingredients, except cilantro, and mix thoroughly.
• Cover and cook on LOW setting for 3-4 hours, stirring occasionally.
• Stir and serve hot, garnished with fresh cilantro.