Yummy Mango Citrus Drink Food

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FROZEN MANGO COCKTAIL



Frozen Mango Cocktail image

Provided by Giada De Laurentiis

Categories     beverage

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound frozen mango chunks, partially thawed for 15 minutes, at room temperature
1 1/2 cups ice
Lime wedges, for garnish
1 cup fresh mint
1/2 cup sugar
3/4 cup tequila
3 tablespoons fresh lime juice (from 3 large limes)

Steps:

  • In a small heavy saucepan, bring the mint, sugar and 1/2 cup water to a boil over medium heat. Stir until the sugar dissolves. Cool to room temperature.
  • Strain the mint syrup through a fine mesh sieve into a blender. Press firmly on the mint leaves to release all of the syrup. Add the tequila, lime juice, mango and ice. Blend until pureed.
  • Pour into chilled glasses. Garnish with lime wedges and serve.

MANGO FLAVORED SYRUP FOR SOFT DRINKS



Mango Flavored Syrup for Soft Drinks image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 5m

Yield about 4 servings

Number Of Ingredients 6

8 ounces mango, peeled, pitted and chopped into large dice (can use frozen mango, thawed)
3/4 cup sugar
1/2 teaspoon vanilla extract
Pinch salt
2 tablespoons orange juice
Club soda or seltzer

Steps:

  • In a food processor or blender, combine chopped mango, sugar, vanilla extract and pinch salt. Puree fruit mixture and add 2 tablespoons orange juice to loosen.
  • Strain into small pitcher and bowl. Refrigerate until needed.
  • Mix mango syrup with club soda or seltzer to desired strength for flavored soft drink.

YUMMY MANGO CITRUS DRINK



Yummy Mango Citrus Drink image

This is a modified version of one of the expensive all natural drinks sold commercially! Enjoy!

Provided by aq

Categories     Breakfast Drinks

Time 10m

Yield 2

Number Of Ingredients 6

1 banana, peeled
½ lemon, peeled
1 mango - peeled, seeded, and cut into wedges
½ orange, peeled
2 apples, cut into chunks
2 slices fresh ginger root

Steps:

  • Process banana, lemon, mango, orange, apples, and ginger through juicer.

Nutrition Facts : Calories 180 calories, Carbohydrate 48.5 g, Fat 0.7 g, Fiber 7.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 4.5 mg, Sugar 32.7 g

YUMMY MANGO CITRUS DRINK



Yummy Mango Citrus Drink image

This is a modified version of one of the expensive all natural drinks sold commercially! Enjoy!

Provided by aq

Categories     Breakfast Drinks

Time 10m

Yield 2

Number Of Ingredients 6

1 banana, peeled
½ lemon, peeled
1 mango - peeled, seeded, and cut into wedges
½ orange, peeled
2 apples, cut into chunks
2 slices fresh ginger root

Steps:

  • Process banana, lemon, mango, orange, apples, and ginger through juicer.

Nutrition Facts : Calories 180 calories, Carbohydrate 48.5 g, Fat 0.7 g, Fiber 7.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 4.5 mg, Sugar 32.7 g

MANGO CITRUS CHUTNEY



Mango Citrus Chutney image

This chutney has an unusual citrusy note which is a perfect complement to grilled shrimp and other seafood dishes. It is also delicious on fresh naan bread. It has a beautiful presentation and would make a wonderful canned gift. Nigella seeds (kalaunji) and fenugreek seeds (methi) can be found at a local Indian grocery store or market. This recipe has been adapted from the Complete Book of Indian Cooking by Suneeta Vaswani.

Provided by jabernstein

Categories     Chutneys

Time 30m

Yield 2 8 oz. jars, 32 serving(s)

Number Of Ingredients 11

2 cups diced peeled ripe mangoes
1 cup cider vinegar
2/3 cup granulated sugar
6 tablespoons minced shallots
4 teaspoons minced peeled ginger
4 teaspoons minced serrano chile
2 tablespoons finely minced mixed citrus peels (lime, lemon, orange)
1/2 teaspoon salt
2 tablespoons oil
1 teaspoon nigella seeds (kalaunji)
1/2 teaspoon fenugreek seeds (methi)

Steps:

  • In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
  • In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
  • If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
  • Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.

Nutrition Facts : Calories 34.1, Fat 0.9, SaturatedFat 0.1, Sodium 37.2, Carbohydrate 6.4, Fiber 0.2, Sugar 5.6, Protein 0.2

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