MANGO FRUIT CUP RECIPES

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MANGO MARGARITAS RECIPE | REE DRUMMOND | FOOD NETWORK



Mango Margaritas Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     beverage

Total Time 10 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 7

2 limes
2 tablespoons coarse sugar (see Cook's Note) 
Two 20-ounce jars mango chunks, drained
Ice, for blending
1 1/2 cups tequila
1 1/2 cups triple sec
1/2 cup granulated sugar

Steps:

  • Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside. 
  • Throw the mango chunks into a blender. Top off the blender with ice. Pour in the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get the consistency you want. Use a piece of one of the limes to moisten the rims of the glasses. Dip the rims in the lime sugar. Pour the drinks and serve immediately.

COCONUT SHRIMP AND MANGO DIPPING SAUCE RECIPE | REE ...



Coconut Shrimp and Mango Dipping Sauce Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 30 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce 
1 tablespoon honey 
1 tablespoon lime juice 
1/2 teaspoon kosher salt 
Vegetable oil, for frying
1/2 cup cornstarch 
1/2 cup all-purpose flour 
2 teaspoons kosher salt 
1 teaspoon freshly ground black pepper 
3 large eggs 
1 cup shredded sweetened coconut flakes 
1 cup panko breadcrumbs 
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish 

Steps:

  • For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
  • For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
  • Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
  • Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
  • Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

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