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Ingredients

• ✓ mango nectar
• cream cheese
• honey
• pineapple juice concentrate
• bunny cake
• rum extract
• crystallized ginger
• macadamia nut
• mango

Instructions

1. 1 In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
2. 2 Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
3. 3 Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.

By Roxanne E Chan

Ingredients

• ✓ mango nectar
• cream cheese
• white sugar
• egg
• vanilla extract
• graham cracker crust
• white sugar
• cornstarch
• mango

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix 3/4 cup of sugar and cream cheese in a medium bowl. Mix in eggs one at a time, then stir in vanilla.
3. 3 Pour mixture into graham cracker crust, and smooth over the top.
4. 4 Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate cheesecake until cold, about 3 hours.
5. 5 While cheesecake is baking, make the mango topping: Pour 1 cup of mango nectar and 1/3 cup of sugar into a saucepan; bring to a boil over medium-high heat to dissolve the sugar. Dissolve cornstarch in the remaining 1/4 cup of mango nectar; stir into the boiling saucepan until thickened and clear, about 30 seconds.
6. 6 Place diced mango into a heatproof bowl, and toss with the thickened sauce.
7. 7 Allow to cool to room temperature, then pour over the cheesecake. Serve cold.

By Tracey Narinesingh

Ingredients

• ✓ mango nectar
• chicken stock
• cornstarch
• soy sauce
• olive oil
• chicken breast
• onion
• garlic
• red bell pepper
• green bell pepper
• mango
• rice

Instructions

1. 1 Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
2. 2 Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
3. 3 Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
4. 4 Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
5. 5 Remove from heat and serve with rice.

By Salt-n-Light

Ingredients

• ✓ mango nectar
• soy sauce
• garlic
• habanero hot sauce
• skirt steak

Instructions

1. 1 Mix mango nectar, soy sauce, garlic, and hot sauce in a bowl. Add steak and marinate for 8 hours, or overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Grill steaks until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
4. 4 Remove from grill, cover, and allow to rest for 2 minutes. Cut steak across the grain and serve.

By FrackFamily5 CACT

Ingredients

• ✓ mango nectar
• teriyaki sauce
• cherry
• garlic
• salt
• pepper

Instructions

1. 1 In a blender, thoroughly mix mango nectar, teriyaki sauce, dried cherries, garlic, salt and pepper. In the refrigerator, marinate meat in the mixture at least 2 hours before grilling as desired.

By Anna Oliva

Ingredients

• ✓ mango nectar
• pineapple juice
• orange juice concentrate
• apricot nectar
• water
• champagne
• pineapple

Instructions

1. 1 Stir together pineapple juice, orange juice concentrate, apricot nectar, mango nectar, and cold water in a 1 1/2- to 2-quart pitcher.
2. 2 For each serving, pour 3/4 cup juice mixture into a champagne flute; top with 1/2 cup champagne. Garnish with a pineapple wedge.

By Juliana Hale

Ingredients

• ✓ mango nectar
• pineapple juice
• rum
• triple sec
• lime
• ice cube

Instructions

1. 1 Pour mango nectar, pineapple juice, rum, triple sec, and lime juice into a blender and pulse once or twice to combine. Add ice cubes and blend until drink is slushy and no ice chunks remain, 1 to 2 minutes. Serve in a glass with additional ice if desired.

By Wingnut83

Ingredients

• ✓ mango nectar
• baja citrus marinade
• orange juice
• honey
• lime juice
• ham
• pineapple
• red onion
• jalapeno pepper
• macadamia nut

Instructions

1. 1 Mix Marinade Mix, mango nectar, honey and lime juice in large bowl. Remove 1/4 cup of the marinade mixture; set aside.
2. 2 Cook cubed canned ham and 1/4 cup of the reserved marinade mixture in large skillet on medium heat until lightly browned. Remove from heat.
3. 3 Stir pineapple, onion and jalapeno into remaining marinade mixture in large bowl until well blended. Top with ham mixture. Sprinkle with nuts. Serve dip with tortilla chips.

By McCormick Spice

Ingredients

• ✓ mango nectar
• tequila
• triple sec liqueur
• lime juice
• mango
• ice cube

Instructions

1. 1 In a blender, combine tequila, triple sec, lime juice, mango, and ice. Blend until ice is finely crushed. Sweeten with mango nectar to your liking.

By CEWILSON

Ingredients

• ✓ mango nectar
• ice
• margarita mix
• tequila
• lime
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ice, margarita mix, tequila, and mango nectar in a blender; squeeze ½ lime into blender. Blend until smooth.
3. 3 Cut remaining ½ lime into wedges. Pour ¼ to ½ inch sugar onto a small, shallow plate. Moisten rims of 4 glasses with 1 lime wedge; dip moistened glass rims into sugar.
4. 4 Divide margarita among sugar-rimmed glasses; garnish with lime wedges.

By Michael Anne

Ingredients

• ✓ mango nectar
• yogurt
• vanilla yogurt
• milk
• mango
• honey
• cardamom

Instructions

1. 1 Blend the lemon yogurt, vanilla yogurt, milk, pureed mango, honey, mango nectar, and cardamom together in a blender until completely combined. Serve immediately.

By evian257

Ingredients

• ✓ mango nectar
• ham
• brown sugar
• dijon mustard
• ginger root
• cinnamon
• clove
• mango preserves
• white wine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score top of the ham in a diamond pattern with serrated knife. Place ham on a roasting rack in a roasting pan. Pour 1 ½ cups mango nectar over ham.
3. 3 Bake in the preheated oven until the internal temperature of the ham is 140 degrees F (60 degrees C), 1 ½ to 2 hours. Increase oven temperature to 425 degrees F (220 degrees C).
4. 4 Stir brown sugar, Dijon mustard, ginger root, cinnamon, and cloves together in a small bowl.
5. 5 Combine mango preserves, white wine, and remaining 1/2 cup mango nectar together in a saucepan; bring to a boil, stir in brown sugar mixture, reduce heat to low, and simmer until glaze thickens, 2 to 4 minutes.
6. 6 Brush ham all over with glaze. Continue baking until glaze is bubbling, about 10 minutes more. Remove ham from oven and let rest for 15 to 20 minutes before carving.

By Samantha Cricks

Ingredients

• ✓ mango nectar
• vodka
• orange liqueur
• lime juice
• agave nectar
• mango
• lime wedge
• ice

Instructions

1. 1 Add all ingredients to a high-powered blender and blend until smooth.
2. 2 Garnish with cocktail umbrellas and a lime wedge.

By Tito's Handmade Vodka

Ingredients

• ✓ mango nectar
• chicken wing
• brown sugar
• habanero pepper
• soy sauce
• sriracha sauce
• rice vinegar
• butter
• garlic
• honey
• cornstarch
• vegetable oil

Instructions

1. 1 Rinse chicken wings and pat dry with paper towels. Place onto a baking sheet, cover, and refrigerate until sauce is finished.
2. 2 Purée mango nectar, brown sugar, habanero peppers, soy sauce, Sriracha, and vinegar in a food processor (habanero seeds will still be visible). Remove the food processor lid carefully as the pepper fumes can be strong.
3. 3 Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Immediately add mango-habanero mixture and bring to a simmer, stirring frequently. Reduce the heat to medium-low and stir in honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour.
4. 4 While the sauce is cooking, place a rimmed baking sheet in the oven and preheat to 200 degrees F (95 degrees C). Heat oil in a deep-fryer to 350 degrees F (175 degrees C). Place cornstarch in a resealable plastic bag.
5. 5 Remove wings from the refrigerator and toss in small batches in cornstarch to lightly coat. Place in a single layer onto a plate.
6. 6 Fry 5 to 6 wings at a time in hot oil until golden brown and crispy, about 8 minutes. Drain on paper towels, then place on the baking sheet in the preheated oven to keep warm while you fry remaining batches.
7. 7 Remove wings from the oven and place into a large bowl. Pour 1/2 of the hot sauce over top and mix to coat. Continue adding sauce until wings are coated to your liking.

By Jeff Reddy