MANGO SEAFOOD
Add  Mango Marinade Sauce  to 600 grammes shelled prawns.  Cook in a non-stick pan.
Place on bed of rice and add lightly steamed shredded cabbage,
snow peas, shallots, and julienned carrots.

MARINER'S MAJESTIC MANGO SALAD
MANGO CHICKEN STIR FRY
Cut skinless chicken thigh meat or breast
to bite size pieces and cover with  Mango Marinade Sauce.
Cook in hot non stick pan (no oil).  Remove and place on a bed of rice.
Serve with stir fry veg on the side (cooked separately).

MANGO CHICKEN DRUM STICKS or WINGS
Bake drum sticks or wings in  Mango Marinade Sauce.
(add extra sauce after removing from oven).

Add your choice of veg on the side, or refrigerate and serve cold with salads.

MANGO PORK RIBS
Cover pork spare ribs with  Mango Marinade Sauce,  bake in oven.
Keep some sauce to pour over ribs after removing from oven.
Serve with your choice of veg or salad.

MANGO COMBINATION STIR FRY
Add  Mango Marinade Sauce  to pork, chicken, green prawns.
Cook in a wok separately, first the pork, then the chicken, then the prawns.
Next add olive oil (1 tblesp), 2 cups stir fry veg and cook lightly.
Add meats and prawns and some further marinade sauce.
Stir and remove.  Serve on a bed of rice.

MANGO BEEF
Slice Rump or Sirloin steak thinly, cover with  Mango Marinade Sauce  for 1 hour or overnight.
Cook in a wok.  Serve with fresh salads.

MANGO HAM STEAKS or SAUSAGES
Cover ham steaks both sides with  Hot Mango Chutney.  Cook in a pan and serve with salads.
Cook sausages in  Hot Mango Chutney  and place in a hot-dog roll to eat.

MANGO CHICKEN with CORN
1 medium chicken.    1 large packet of popping corn.    Selected vegetables.
Thoroughly wash the chicken inside and out and dry with paper towelling.
In a bowl, well coat the popping corn with vegetable oil.
Completely fill the cavity of the chicken with the popping corn
and tightly sew-up the cavity with butcher's twine.
Place the chicken in a baking dish surrounded by the vegetables
and liberally cover the chicken with  Mango Marinade Sauce.
Preheat the oven to 230 degrees C.
Place the dish in the oven on the centre rack  . . .  Cook.
When the chicken explodes, the popcorn is done.
( and you most certainly have been! )  

MANGO CHEESECAKE
Crust:   250gr plain sweet biscuits,  125gr butter (melted)
   
Filling:   250gr creamcheese,  ½ cup sugar,  3 egg yolks,
¼ cup milk,  ¼ cup  Mango Moonshine,  pinch salt,
¼ cup cold water,  ¼ cup lemon juice,
¼ cup castor sugar,  3 egg whites,
¼ cup castor sugar for whites,  1 level tablespoon gelatin.
   
Crush biscuits to fine crumbs and melt butter.  Mix well.
Press into base with 4 cm up the sides of a 20 cm spring form tin.  Chill.
   
To Fill  . . .  Soften creamcheese and blend with sugar until smooth.
Add beaten egg yolks, milk,  Mango Moonshine  and salt.
Cook on medium in microwave for 3 – 4 minutes until thick and smooth.
Soak gelatin in cold water and dissolve over boiling water.
Add to mixture with the lemon juice and sugar.
Blend well and allow to cool, chill slightly.
Beat egg whites until stiff and gradually beat in castor sugar to make glossy meringue.
Fold lightly into crust.  Chill.
Smother the top with whipped cream with 2 tablespoons of  Mango Moonshine
added while whipping.   Decorate, chill and serve.

TASTE OF THE TROPICS
Prepare together, sliced mango, sliced banana, crushed pineapple and passion fruit pulp.
Drizzle over  Mango Moonshine Liqueur.   Serve with whipped cream and ice cream.

MANGO SMOOTHIE
Add  Mango Dessert Topping  to yogurt and mix in blender and serve.

   

MANGO MILKSHAKE
600 ml milk, 2 tblesp  Mango Dessert Topping,  2 scoops of ice-cream.  Mix in a blender.

MANGO DELICIO
Place 2 scoops of vanilla ice-cream in a bowl and drizzle over  Mango Moonshine Liqueur.

MANGO TROPPO
In a chilled glass, add  Mango Moonshine Liqueur  to orange or pineapple juice and crushed ice.

MANGO SUPER BOOSTER
Add  Mango Moonshine Liqueur  to a glass of  Mango Mist Sparkling Wine.