PARADISE MANGO RUM RECIPES


Prawn and Mango Salad with Paradise Mango Rum Liqueur Dressing


Ingredients:

  • 3 c. Cucumber, seeded & sliced to 1/2 "
  • 1 c. Diced Mangoes
  • 1 1/2 Diced Watermelon or Cantaloupe
  • 250 gm. Cooked Prawns, shelled & cut into pieces
  • 1/3 c. Walnuts. toasted & chopped
  • 1/4 c. Cilantro chopped
  • 2 t. Mint, chopped

Paradise Mango Rum Liqueur Dressing

  • 1/3 c. Paradise Mango Rum Liqueur
  • 3 1/2 T. Fresh Lime Juice
  • 3 T. Hoisin Sauce
  • 1/2 c. Olive Oil
  • Salt & Pepper

Procedures:

  1. Make Dressing:
    • Whisk lime juice, hoisin sauce, Paradise Mango Rum Liqueur and olive oil in a mixing bowl to emulsify. Set aside.

  2. Prepare Cucumber and Mangoes:
    • Combine cucumber, mangoes, watermelon/cantaloupe let sit in a strainer over a bowl for at least an hour. Discard liquid.

  3. Assemble salad:
    • Combine prawns, cucumber, mango and watermelon/cantaloupe , walnuts, cilantro and mint in a bowl.
    • Pour Paradise Mango Rum Liqueur Dressing over prepared cucumber-mango mixture then toss gently till combined. Serve immediately.
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Stir Fried Chicken and Vegetables in Paradise Mango Rum Liqueur Teriyaki Sauce


Ingredients:

  • 1/3 c. Paradise Mango Rum Liqueur
  • 1/4 c. Cornstarch
  • 2 ea. Egg whites
  • 1/4 t. Salt
  • 500 gm. Deboned Chicken Leg or Breast, sliced
  • 3 T. Oil
  • 1 1/2 T. Garlic, chopped
  • 1 1/2 T. Ginger, peeled and chopped
  • 1 head Broccoli, cut into florets
  • 2 pcs. Carrots, peeled and cut on the diagonal
  • 1 c. Sliced Bell Peppers
  • 1/4 t. Pepper Flakes
  • 1/4 c. Cashews
  • Teriyaki Sauce

Paradise Mango Rum Liqueur Teriyaki Sauce:

  • 1/2 c. Paradise Mango Rum Liqueur
  • 1/3 c. Japanese Soy sauce
  • 1/3 c. Sake
  • 2 T. Dark Brown Sugar
  • 2 T. Lime Juice
  • 2 T. Honey

Procedures:

  1. Make Paradise Mango Liqueur Rum Teriyaki Sauce:
    • In a small saucepan, combine Soy sauce, sake, Paradise Mango Rum Liqueur, dark brown sugar, lime juice and honey.
    • Cook over medium heat till thick about 1/3c. Remove pan from heat and set aside to cool a bit.

  2. Cook Stir Fry:
    • Whisk cornstarch, egg whites, and salt. Add chicken and toss to coat.
    • Deep fry pieces, dropping each piece individually into the hot oil. Cook till golden. Set aside.
    • Heat 3 T. oil in a large saut pan or wok, over high heat. Add ginger and garlic and cook until fragrant.
    • Add broccoli, carrots and bell peppers and stir fry vegetables until crisp about 4 minutes.
    • Add Teriyaki Sauce, Paradise Mango Rum Liqueur, cashews and pepper flakes. Cook 1 minute.
    • Mix in cooked chicken and stir until coated with sauce and heated through, about 1 minute.
    • Season with salt and pepper. Transfer to a serving platter & serve immediately. Serve with rice.
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Cold Soba Noodles with Paradise Mango Rum Liqueur and Peanut Dressing


Ingredients:

  • 2 pkgs. Soba Noodles, cooked to package directions
  • 250 gm. Cooked and Diced Chicken
  • 1 c. Diced Mangoes
  • 1/4 c. Parsley, chopped, for Garnishing

Paradise Mango Rum Liqueur and Peanut Dressing

  • 1/4 c. Paradise Mango Rum Liqueur
  • 1 c. Creamy Peanut Butter
  • 1/4 c. Brewed Black Tea
  • 1/2 c. Mango Juice
  • 3 T. Sesame Oil
  • 2 T. Soy sauce
  • 2 T. Red Wine Vinegar
  • 1 T. Minced Fresh Ginger
  • 3 cloves Garlic, chopped
  • 1/4 t. Cayenne Pepper

Procedures:

  1. In a food processor, combine Paradise Mango Rum Liqueur and Peanut Dressing ingredients and process until throughly combined.

  2. Adjust seasoning with salt and pepper.

  3. In another bowl, combine soba noodles, chicken and diced mangoes.

  4. Pour in enough dressing and toss gently to combine. Granish with parsley.

  5. Store remaining dressing in an airtight jar in the refrigerator for up to 4 days.
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Bruschetta with Mangoes and Tomatoes in Paradise Mango Rum Liqueur Marinade


Ingredients:

  • 12 pcs. 1/2" Thick slices of French Bread
  • 3 T. Olive Oil
  • 1 L. clove Garlic

Marinade:

  • 1/4 c. Paradise Mango Rum Liqueur
  • 1/4 c. Olive Oil
  • 1 T. Lime Juice
  • Salt & Pepper

Salsa:

  • 1 c. Diced Mangoes
  • 3 T. Onion, finely chopped
  • 1/2 c. Yellow or Green Bell Pepper, diced
  • 2 c. Diced Tomatoes, Seeded and diced, drained well
  • 1 tsp. lime juice
  • 3 T. Fresh mint, chopped

Topping:

  • Mozzarella Cheese

Procedures:

  1. Prepare Bread:
    • Preheat oven to 325 F. Arrange bread slices on baking sheet.
    • Brush olive oil over both sides of bread. Bake bread until golden, about 10 minutes.
    • Rub cut sides with garlic. Set aside.

    Prepare Salsa:

    • Combine tomatoes, mangoes, onion and pepper. Drain well.
    • Transfer tomato-mango mixture and add mint. Toss till combined. Season with salt and pepper.

    Make Marinade:

    • Combine Paradise Mango Rum Liqueur, olive oil, lime juice. Whisk to emulsify.
    • Season with salt and pepper.

    Assemble Bruschetta:

    • Toss salsa in prepared marinade then let sit for 5 minutes.
    • Top each bread slice with marinated tomato mixture.
    • Top with grated mozzarella cheese and heat till melted.
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Buffalo Wings with Paradise Mango Rum Liqueur BBQ Sauce


Ingredients:

  • 1/2 c. Paradise Mango Rum Liqueur
  • 1/2 c. Cola
  • 1/2 c. Mango Puree
  • 1/2 c. Dark Brown Sugar
  • 1/2 c. Soy sauce
  • 2 T. Vinegar
  • 1 t. Worcestershire sauce
  • 1/4 t. Cayenne Pepper
  • 12-15 pcs. Chicken Wings, divided. Salt and Pepper to taste. Oil for frying.

Procedures:

  1. Make Paradise Mango Rum Liqueur BBQ Sauce
    • Combine Paradise Mango Rum Liqueur, cola, mango puree, dark brown sugar, soy sauce, vinegar, Worcestershire sauce and cayenne in a 12-cup saucepan.
    • Simmer uncovered, stirring occasionally, until reduced to about 1 cup. About 15 to 20 minutes.

     

  2. Prepare Chicken Wings:
    • Heat oil to 350 F.
    • Season chicken lightly with salt and pepper.
    • Fry chicken pieces till lightly golden and tender. Drain well then toss with prepared Paradise Mango Rum Liqueur BBQ Sauce coating evenly
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Canonigo with Paradise Mango Rum Liqueur Anglaise


Ingredients:

Caramel:

  • 2 c. Sugar
  • 1/2 c. Water
  • 1 T. Lemon Juice

Meringue

  • 1/4 c. Paradise Mango Rum Liqueur
  • 1 c. Eggwhites
  • 1 1/4 c. Sugar
  • 1 t. Vanilla
  • 1/4 t. Cream of Tartar

Paradise Mango Rum Liqueur Creme Anglaise:

  • 1/2 c. Paradise Mango Rum Liqueur
  • 3/4 c. cream
  • 1 1/4 c. Milk
  • 5 ea. Yolks
  • 1/4 c. Sugar

Procedures:

  1. Make Caramel:
    • In a small saucepan, heat caramel ingredients under medium flame until sugar melts to a light gold syrup. Pour caramel into 9" x 6" round pan.

    Make French meringue:

    • In a mixing bowl, combine egg whites, sugar, Paradise Mango Rum Liqueur and cream of Tartar.
    • Whip till medium peaks form and pour into syrup lined pan. Bake at 325 &degF till puffed.
    • Cool. Refrigerate overnight. Unmold. Pour Anglaise sauce over meringue and serve.

    Make Anglaise:

    • Mix half of the sugar with milk and cream. Mix the other half with the yolks. Boil cream, milk and sugar together.
    • Temper hot cream into yolks. Put back into the saucepan and cook until it coats the back of a spoon, about 170 &degF.
    • Stir in Paradise Mango Rum Liqueur. Strain into a bowl over ice. Pour over the meringue when sufficiently cooled.
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Paradise Mango Rum Liqueur Infused Buttery Rum Cake


Ingredients:

Cake:

  • 1/2 c. Paradise Mango Rum Liqueur
  • 1 c. Unsalted Butter
  • 2 c. Sugar
  • 3 ea. Eggs
  • 1 t. Vanilla
  • 1 c. Milk
  • 2 1/2 t. Baking Powder
  • 1/4 t. Baking Soda
  • 1/2 t. Salt
  • 3 c. All purpose flour
  • 1/2 c. Walnuts, chopped

Paradise Mango Rum Liqueur Syrup

  • 3/4 c. Paradise Mango Rum Liqueur
  • 3/4 c. Butter
  • 3/4 c. Water
  • 1 c. Sugar
  • pinch salt

Procedures:

  1. Make Cake:
    • Preheat oven to 350 F. Grease and flour a 9 1/2" Bundt pan. Set aside.
    • In a mixing bowl, with a paddle attachment, cream butter, sugar & vanilla till light and fluffy for about 5 minutes.
    • Add eggs one at a time, blending well after each addition. Sift dry ingredients. Divide the dry ingredients into three portions and add the dry ingredients to the butter-egg mixture in three additions, alternating with 1/3 cup of milk for every addition of the dry ingredients. Be sure to begin and end with the addition of the dry ingredients. Add Paradise Mango Rum Liqueur, mix thoroughly until well blended. Sprinkle nuts on the bottom of the prepared pan.
    • Pour batter carefully on top of the sprinkled nuts and bake for about 45 minutes to an hour, or until toothpick inserted in the center comes out clean.
    • Cool cake on a wire rack.

    Make Syrup:

    • In a saucepan, combine butter, water, sugar and salt. Heat to boil for about 1 minute
    • Turn off the heat, add Paradise Mango Rum Liqueur. Mix well and set aside.

    Finish Cake:

    • Unmold cake and set over wire rack and a jelly roll pan. Poke holes over cake, using a skewer. Pour half of the slightly cooled syrup over the cake. Return cake to bundt pan.
    • Pour remaining syrup over the cake. Let sit till all the syrup is absorbed. Unmold carefully. Cool completely.
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Paradise Mango Rum Liqueur Mango Bread


Ingredients:

  • 1/2 c. Paradise Mango Rum Liqueur
  • 2 ea. Eggs
  • 1 1/2 c. Sugar
  • 3/4 c. Unsalted Butter, melted
  • 2 c. Flour
  • 2 t. Baking Soda
  • 2 t. Cinnamon
  • pinch Nutmeg
  • 1/2 tsp. salt
  • 2 c. Chopped mangoes
  • 1 t. Lemon Juice
  • 3/4 c. Walnuts, chopped

Procedures:

  1. In a medium bowl, sift dry ingredients, set aside.
  2. In a mixing bowl, combine eggs, sugar and melted butter. Whisk till emulsified.
  3. Blend in chopped mangoes & Paradise Mango Rum Liqueur & mix well
  4. Mix in flour mixture.
  5. Mix in mangoes, lemon juice & nuts. Mix till thoroughly combined being careful not to over mix.
  6. Pour into 2 greased and floured 7" x 3" x 3" baking pans.
  7. Bake at 325 F till toothpick inserted in center comes out clean, about 45 to 60 minutes.
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Paradise Mango Rum Liqueur Cheesecake


Ingredients:

Crust:

  • 1 1/2 c. Graham Cracker Crumbs
  • 1/3 c. Butter, melted
  • 3 T. Sugar
  • 1/2 t. Orange Zest

Filling:

  • 1/2 c. Paradise Mango Rum Liqueur
  • 3 bars Cream Cheese, softened
  • 1 c. Sugar
  • 1/2 c. Yogurt
  • 6 ea. eggs
  • 1/4 c. Mango Puree

Decor:

  • 3 large mangoes, thinly sliced
  • Apricot jam, quantity as needed for glazing

Procedures:

  1. Make Crust:
    • Combine crust ingredients in mixing bowl and mix till crumbly.
    • Pat mixture in the bottom of a 9" springform pan. Wrap bottom with aluminum foil.
    • Set pan into a larger pan. Bake at 350 F till golden, about 10-15 minutes.

  2. Make Filling:
    • In a mixer bowl, combine cream cheese and sugar and beat till combined.
    • Mix in mango juice, Paradise Mango Rum Liqueur and yogurt, blend well.
    • Stir in eggs. Mix till well blended.
    • Pour mixture into prepared crust. Bake at 300 F till center is just set.
    • Cool, then refrigerate overnight before unmolding.

  3. Decorate top with sliced mangoes and glaze top with apricot jam.
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Mango Panna Cotta Laced with Paradise Mango Rum Liqueur Infused Mango Compote


Ingredients:

  • 1/3 c. Paradise Mango Rum Liqueur
  • 1 c. Milk
  • 1/2 c. Mango Puree
  • 1 1/2 c. Cream
  • 6 T. Sugar
  • 2 3/4 t. Gelatin
  • pinch salt

Mango Compote:

  • 1/2 c. Paradise Mango Rum Liqueur
  • 1 1/2 c. Mangoes, diced
  • 2 T. Sugar

Procedures:

  1. Line 10 pcs. of 1/2 c. capacity ramekins on a baking sheet.

  2. Make Mango Compote:
    • Combine compote ingredients & divide mixture evenly among ramekins. Set aside.

  3. Make Pana Cotta:
    • Pour milk and mango puree in a sauce pan.
    • Sprinkle surface evenly with gelatin. Let stand for about 10 minutes to bloom gelatin.
    • In another saucepan, pour in cream and add sugar and salt. Heat and pour into bloomed gelatin mix and stir constantly to melt gelatin, until gelatin dissolves.
    • Add Paradise Mango Rum Liqueur, mix well. Strain mixture into prepared ramekins. Carefully cover ramekins with plastic wrap to prevent skin from forming on the surface.
    • Refrigerate till set, about 4 hours. Serve cold.

  4. Panna can be unmolded and served with Paradise Mango Rum Liqueur and then flamb&egraveed.
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Paradise Mango Rum Liqueur Granita


Ingredients:

  • 3/4 c. Paradise Mango Rum Liqueur
  • 1/2 c. Sugar
  • 1/2 c. Water
  • 3 c. Mango Puree
  • 4 c. Mango Nectar
  • 3-4 T. Lemon Juice

Procedures:

  1. In a saucepan, bring sugar and water to a boil, stirring until sugar is dissolved. Cool syrup.
  2. Combine mango puree, mango nectar and Paradise Mango Rum Liqueur. Adjust flavor with lemon juice and syrup.
  3. Transfer mixture to a shallow metal baking pan and freeze.
  4. Stir mixture every hour until mixture is frozen but not hard, about 3 to 6 hours.
  5. Granita may be made 2 days in advance.
  6. Just before serving, fluff granita with a fork to lighten texture.
  7. Scoop into chilled serving glasses.


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Copyright & All Rights reserved 2010 Created by : DLCI MIS Dept.