'Mango Mango' Fruit Dip August 05 2014

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' 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

Cinnamon

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' 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

1-2 tsp ‘Mango Mango’ Mango Preserves

1.5 oz mango flavored vodka

Squeeze of fresh lime juice

Ice

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

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

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.

Mangolicious!

'Mango Mango' Crème Pie May 19 2014

‘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’ Mango Preserves May 29 2013

'Mango Mango' Margarita September 25 2012

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

1 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.

'Mango Mango' Smoothie September 06 2012

1 cup of 'Mango Mango' Mango Preserves

1 cup plain or vanilla nonfat yogurt

2 cups crushed ice 1/2 cup pineapple juice, optional

Blend ‘Mango Mango’, yogurt and ice in a blender. To add a pineapple twist or for a thinner smoothie add the pineapple juice. Makes 4 servings.

‘Mango Mango’ Fruit Pizza September 06 2012

1 roll refrigerated sugar cookies
1 8oz jar of ‘Mango Mango’ Mango Preserves
1 8oz package of cream cheese, softened at room temperature
1 cup of fresh peach slices (sliced)
1 cup of fresh strawberries (quartered)
1 cup fresh blueberries
1/2 cup kiwi (sliced)

Heat oven to 350°F on a 12-inch (greased or cooking spray) pizza pan.  Press cookie dough evenly in a single layer on the bottom of pan to form the crust.

Bake 15 to 20 minutes or until golden brown.  Cool completely (at least 30 minutes)

In small bowl, whirl together softened cream cheese and ‘Mango Mango’  Mango Preserves with an electric mixer on medium speed until fluffy.  Spread the ‘Mango Mango’ cream cheese mixture over the cooled crust.  Arrange fruit over cream cheese. Refrigerate until chilled (about an hour) Cut into wedges and serve.

‘Mango Mango’ Tea or Lemonade VEGAN Friendly September 06 2012

In place of sugar, use a tablespoon or two to sweeten your cup of tea or lemonade.