Best Mango Tango Sauce Recipes

Mango Tango image

Provided by Food Network Kitchen

Time 2h5m

Yield 6 servings

Number Of Ingredients 6

2 1/2 cups mango nectar
4 ounces dark rum
2 ounces coconut rum
2 ounces Triple Sec
1 1/2 cups pineapple juice
1 lime, juiced (about 2 tablespoons)

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 image

Provided by Bobby Flay

Categories beverage

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

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1 ripe mango, peeled
1 bottle Cava (Spanish sparkling wine)
1 tablespoon lemon pico di gallo salt
1 lime, halved
4 teaspoons fresh ginger juice
1/2 cup mango sorbet

Steps:

Cut the mango into medium pieces, on a cutting board, and freeze. Add the lemon pico di gallo salt to a small saucer plate. Juice 1/2 lime and add it to another small saucer plate. Dip the rims of each glass, first into the lime juice and then into the salt. Pour very chilled Cava into the wine glasses. Sprinkle each glass with fresh ginger juice and add a few pieces of frozen mango. Top with a small scoop of mango sorbet and serve.
Enjoy!

Mango-Tango Chicken image

Provided by BecR2400

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 ripe mangoes, diced
1 cup green onion, chopped (1 bunch)
1 lemon, juice of, fresh
3 tablespoons extra virgin olive oil
1 teaspoon chili powder
snipped fresh coriander leaves (cilantro)
fresh steamed white rice

Steps:

Place 1 tablespoon olive oil in large skillet. Add chicken breasts to pan and drizzle an additional tablespoon of oil over the breasts.
Top chicken with the diced mangoes and the chopped green onions, then sprinkle with the chile powder.
Drizzle the remaining tablespoon of olive oil and the lemon juice over all.
Bring to a boil over medium-high heat. Stir well and turn chicken over, being sure to keep the chicken well coated with the mango sauce.
Reduce heat to medium; cover and simmer for 20-30 minutes until breasts are done.
Serve over steamed white rice, and top with snipped fresh coriander leaves.

Nutrition Facts : Calories 299.6, Fat 12, SaturatedFat 1.9, Cholesterol 68.4, Sodium 89.7, Carbohydrate 20.8, Fiber 2.8, Sugar 16.2, Protein 28.4

Mango Tango Sauce image

Provided by nellie rickey

Time 1h5m

Number Of Ingredients 7

1 - 3 Tbsp garlic chili sauce; 1=mild, 2= medium, 3= hot
1 can(s) mango apple juice frozen concentrate; do not dilute; 12 oz.
1 can(s) coconut milk, 13.5 oz.
2 mangos; ripe
1 tbs apple vinegar
1 c sugar
1 Tbsp cornstarch diluted with water

Steps:

1. Slice and cube your mangos. With the exception of the cornstarch, put all ingredients into a food processor. Blend and pulse until pureed well.
2. Pour into a medium saucepan and bring to a slow boil, stirring to keep from sticking. Once it begins to boil add your cornstarch and simmer for 5 minutes.
3. Pour into hot prepared 4 oz. canning jars. Put lids and rings on and turn upside down for 5 minutes to heat the top of the jar. Carefully turn back over and let cool.
4. This is a great dip for a hamburger or chicken sandwich. I also use it as a marinade for basting just before taking off the grill.