'Mango Mango' Miso Salmon September 13 2014

We love 'Mango Mango' glazed over salmon and after adding miso to the 'Mango Mango' ; we love it even more! 

1/4 cup 'Mango Mango' Mango Preserves
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 tablespoon chopped fresh chives

Preheat oven to 400 degrees

Whisk together first 4 ingredients. Arrange fish in a shallow baking dish coated with cooking spray. Spoon mango miso mixture evenly over fish.
Bake 10 to 15 minutes or until fish flakes easily with a fork, basting twice with miso mixture. Sprinkle with chives. Serves well with mashed red potatoes and a side edamame beans.
Spread it! Mix it! Shake it! Stir it!

'Mango Mango' Fruit Dip August 05 2014

'Mango Mango' Fruit Dip

1 oz of ‘Mango Mango’ Mango Preserves
1 oz of softened or whipped cream cheese


Ounce for ounce, spoon for spoon, one to one. In a bowl, mix together the desired amount of

‘Mango Mango’ and cream cheese until well blended. Use a hand mixer for the creamiest texture.


*For an adult Fruit Dip add a splash of whiskey or bourbon (to your taste) and blend until smooth.

'Mango Mango' GO GREEN August 05 2014

1/2 cup 'Mango Mango' Mango Preserves

1/4 cup pineapple juice

2 large leaves of kale (rinsed and coarsely chopped with stems removed)

1 tsp flaxseed

2 cups cold yogurt


Blend all ingredients until completely smooth! Serve immediately!


‘Mango Mango’ Cocktail Sauce August 05 2014

'Mango Mango' Cocktail Sauce

4 oz ‘Mango Mango’ Mango Preserves- pureed

1/2 tbsp Chesapeake Bay seasoning

1/2 tbsp Horseradish

1/2 tbsp lemon juice

‘Mango Mango’ Parfait August 05 2014


'Mango Mango' Parfait 

Alternate layers of ‘Mango Mango’, yogurt (plain yogurt or coconut yogurt) and granola. Grab a spoon and PARTY!


'Mango Mango' Hot Toddy August 04 2014

‘Mango Mango’ Hot Toddy


Your Favorite Tea Cup

2 heaping TBSP of ‘Mango Mango’ Mango Preserves

16 oz of water

1 large lemon- wedged into 4 quarters

1 shot of whiskey

In a medium saucepan, add water, squeeze lemon juice in the water, add the lemon wedges and boil over medium heat for 15 minutes. Add ‘Mango Mango’ to your tea cup. Pour your hot lemon concoction from your saucepan into your tea cup. Stir until the ‘Mango Mango’ dissolves. Add whiskey shot. Sip and relax…                  

'Mango Mango' Chicken Salad August 04 2014

Add 1-2 tablespoons of ‘Mango Mango’ to your chicken salad for a Mangolicious twist!

'Mango Mango' Coleslaw August 04 2014

Add 1-2 tablespoons of ‘Mango Mango’ to your coleslaw for a Mangolicious twist!

'Mango Mango' Coconut Pecan Ice Cream August 04 2014

4 GINORMOUS scoops (softened) of your favorite vanilla ice cream

3 heaping TBSP of ‘Mango Mango’ Mango Preserves

1/3 cup toasted coconut flakes

¼ cup pecans



Mix ALL ingredients in a mixing bowl then form the ice cream into 4 scoops. Put the scoops on wax paper and freeze ice cream for 15 minutes. Grab 2 bowls, drizzle a tablespoon ‘Mango Mango’ in the bottom of each bowl, sprinkle a pinch of cinnamon (optional) in the bowl. Divide the ice cream in each bowl, grab 2 spoons, share your ice cream and enjoy!

'Mango Mango' Pizza with Pizzaz August 04 2014

Spread 'Mango Mango' Mango Preserves on flatbread or a prepared pizza crust. Top with shredded mozzarella, crumbled feta cheese and prosciutto (skip prosciutto and add tomatoes for a veggie version). Bake at 350 for 15 minutes until heated through, sprinkle parsley flakes and top with basil.

'Mango Mango' Turkey Burger August 04 2014


1 ½ lbs ground turkey

2 TBSP ‘Jammin Ginger’ Party Mix

¼ cup ‘Mango Mango’ Mango Preserves

1/3 cup crumbled feta cheese

1 TBSP poultry seasoning

2 TBSP olive oil

Toasted Kaiser bun

Boston green leaf lettuce

Sliced red onions

Sliced tomatoes


Place the ground turkey in a large bowl. Sprinkle the ‘Jammin Ginger’ and poultry seasoning over the turkey and make sure it’s well blended. Add in 'Mango Mango' and feta cheese crumbles. Mix well and shape the seasoned turkey into circular patties. Drizzle the olive oil in a pan and heat. Cook the patties about 3-4 minutes on each side until done. Place the patty on the toasted Kaiser bun and top with Boston green leaf lettuce, sliced red onions and sliced tomatoes.


'Mango Mango' Island Pot Roast August 04 2014

‘Mango Mango’ Island Pot Roast


2 ½- 3 lb beef chuck roast

1- 15 oz can black beans (drained)

2 TBSP ‘Jammin Ginger’ Party Mix

1 tsp coarse salt               

1 large onion chopped

1 TBSP curry powder

2 tsps cumin

1-14 oz can beef broth

1- 14 oz can coconut milk

1-10 oz can diced tomatoes with green chilies

2/3 cup ‘Mango Mango’ Mango Preserves

4 garlic cloves grated

3 TBSP of vegetable oil


Cover skillet with vegetable oil and season roast on both sides with ‘Jammin Ginger’ Party Mix and coarse salt. Let meat brown on both sides over high heat. Make sure the roast has a good sear. Cover the bottom of your crockpot or slow cooker with chopped onions. Remove the roast from the skillet and put it into the crockpot/slow cooker. In the skillet used to brown the roast, add curry powder and cumin. Rub the spice mix into the hot oil. Now turn the heat up! Stir in the beef broth, coconut milk, diced tomatoes with green chilies, ‘Mango Mango’ and grated garlic. Blend it well and when it comes to a boil pour it into the crockpot/slow cooker, over the pot roast. Cover the crockpot/slow cooker and cook on low for 6 hours or until the meet is fork tender. Once the roast is fork tender, remove the pot roast onto a cutting board. Add the black beans to the broth in the crockpot/slow cooker. Cut your roast into large chunks add it back to the broth for 15 minutes. Now serve on mashed potatoes or rice.


'Mango Mango' Joes August 04 2014



1 lb ground beef

½ cup onion, thinly chopped

2 cups tomato sauce

½ cup ‘Mango Mango’ Mango Preserves                

1 TBSP Worcestershire sauce

½ TBSP dry mustard

1 TBSP paprika

salt and pepper to taste


In a large skillet brown the ground beef over medium heat. When beef is browned, add onions to the skillet and cook about 5 minutes or until onions are tender. Add ‘Mango Mango’, tomato sauce, Worcestershire sauce, dry mustard, paprika and salt and pepper to the skillet containing the beef and onions. Stir and reduce heat. Serve on butter, toasted sesame seed buns.

'Mango Mango' Whiskey Sour August 04 2014



3/4 cup 'Mango Mango' Mango Preserves (Puréed in a blender until you get a smooth texture)
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
5 ounces Jack Daniels Whiskey
Ice cubes
Maraschino cherries

Combine 'Mango Mango', whiskey, lemon juice and lime juice. Fill a cocktail shaker halfway with ice and pour in the mix 2/3 full. Shake for 1 minute and pour into glasses. Add a maraschino cherry and serve 4 cocktails.

'Mango Mango' Tequila Sunrise (frozen) August 04 2014

1 ¼ oz Tequila

4 oz 'Mango Mango' Mango Preserves

2 cups of ice

Splash of orange juice


In a blender, blend Tequila, 'Mango Mango' and Ice. Pour into a glass and top with a splash with orange juice. Garnish with lime and enjoy!

‘Mango Mango’ Martini August 04 2014

‘Mango Mango’ Martini1-2 tsp ‘Mango Mango’ Mango Preserves

1.5 oz mango flavored vodka

Squeeze of fresh lime juice


Splash of champagne

Combine all ingredients except champagne in cocktail shaker. Shake well and strain into a chilled martini or cocktail glass. Top off with a splash of champagne, if desired.

‘Mango Mango’ Mojito August 04 2014

'Mango Mango' Mojitio


1 TBSP of ‘Mango Mango’ Mango Preserves

2 TBSP lime juice (freshly squeezed)

1 TBSP Mint-infused Simple Syrup

¼ cup club soda

3 TBSP rum

Mint Sprigs

1 tsp of ‘Mango Mango’ Mango Preserves for garnish


Add ‘Mango Mango’, lime juice, Simple Syrup, club soda and rum to a cocktail shaker and gently shake until it is well mixed. Pour in a glass over ice. Add mint sprigs. Garnish with a teaspoon of ‘Mango Mango’, stir and sip.

'Mango Mango' Sorbet July 12 2014

'Mango Mango' Smoothie

The verdict is in... 

When we first asked, we thought for sure the mint would be our favorite. The mint is very nice but powerful and overtook the mango as some of you suggested. The basil is better; delectably subtle and refreshing. The ginger is the best; the taste is enticing and luscious. Our vote #3 Mint #2 Basil and #1 Ginger

'Mango Mango' Sorbet

As the weather gets hotter the recipes get cooler! Pun intended!
Spread it! Mix it! Shake it! Stir it! and Chill out with this Jammin' Sorbet!

2 cups frozen mangoes
8 ounces 'Mango Mango' Mango Preserves
1/2 cup water
1 teaspoon fresh lime juice
1 teaspoon finely grated lime peel (we used an organic lime since the peel is being eaten)
1 teaspoon of fresh minced herbs ( mint or basil) or 1 teaspoon grated ginger

Thaw frozen mangoes 30 minutes. Mix partially thawed mangoes, preserves, water, lime juice and lime peel in medium bowl. Pour into blender. Add the herb of your choosing or ginger, blend until smooth.
POUR mango mixture into a chilled bowl of ice cream maker. Process 15 minutes or until frozen and thick. Scoop into your favorite bowl or martini glass.
Sorbet can be stored, tightly covered, in the freezer. Soften 15 minutes before serving.

No ice cream maker?

Pour the mixture onto a cookie sheet and freeze until set. Break it up and blend slowly in the blender or food processor until smooth. Serve in your favorite bowl or martini glass.


'Mango Mango' Crème Pie May 19 2014

'Mango Mango' Crème Pie

‘Mango Mango’ Crème Pie

9 inch graham cracker pie crust

4 oz whipped cream cheese

4 oz whip cream (Cool Whip or Redi Whip)

4 oz ‘Mango Mango’ Mango Preserves


Mix ‘Mango Mango’ and cream cheese until nice and creamy. Gently stir in the whip cream until it is well blended. Pour the mixture in the piecrust and chill for at least 1 hour. Serve with a side of your favorite fruit!

'Mango Mango' Dijon Vinaigrette May 18 2014

'Mango Mango' Dijon Vinaigrette
1/2 cup 'Mango Mango' Mango Preserves
2 TBSP balsamic vinegar
1 1/2 tsp Dijon mustard
1/4 cup olive oil
Shake all ingredients in a vinaigrette shaker or whisk in a bowl until well blended. Pour a few tablespoons of the vinaigrette over your favorite salad. Cover the remaining vinaigrette and refrigerate. Shake again before use. Mangolicious!

‘Mango Mango’ Mango Preserves May 29 2013

A spread for: • breads • bagels • biscuits • muffins • croissants • and toast

‘Mango Mango’ Butter May 23 2013

'Mango Mango' Butter 1 oz of ‘Mango Mango’ Mango Preserves
1 oz butter (softened)

With a hand mixer, whirl together ‘Mango Mango’ and softened butter until well blended. Spread on breads (bagels, toast, croissants)

'Mango Mango' Margarita September 25 2012

'Mango Mango' Margarita

1 - 1/2 cup of ‘Mango Mango’ Mango Preserves
3 oz Tequila
3 oz Cointreau orange liqueur
2 cups ice cubes

Blend all ingredients in a blender until smooth. Pour the mixture in your favorite hurricane glass, add salt or sugar and a lime wedge to your rim.

'Mango Mango' Fruit Dip September 06 2012

'Mango Mango' Fruit Dip1 jar- 8 ounce 'Mango Mango' Mango Preserves

1 package- 8 ounce cream cheese (softened or whipped)

1 ounce brandy or whiskey

With a hand mixer, whirl together 'Mango Mango' Mango Preserves and cream cheese until well blended. Now pour in the brandy or whiskey and mix well. Pour or with a spatula add the ‘Mango Mango’ Dessert Fruit Dip in a bowl in the center of a platter surrounded by an assortment of fruit for a little dipping.  Strawberries, grapes, pineapple, blackberries and bananas are delightful with this dip.