Mangos, mangos every-freakin'-where! - Tiki Drinks and Food

LL Limbo Lizard Tiki Socialite Aboard the 'Leaky Tiki', Dallas Joined: Aug 24, 2006 Posts: 788	LL Limbo Lizard Posted posted on Mon, Jun 20, 2011 9:40 PM My first wife was from Hawaii, where mangos were common, too. She ate them with salt and cider vinegar. She preferred them not quite ripe, a bit firm. I initially thought not-ripe mangos had a rather distinctive turpentine taste, but I learned to like them, anyway. I know I've made drinks out of mango nectar, but don't remember exactly what I did. I think it was probably a lime, couple ounces of mango nectar, couple ounces of rum, and maybe a syrup or liqueur, if it was too tart. Actually, I think guava nectar is better for tiki drinks, than mango. This helps you none, though.

My first wife was from Hawaii, where mangos were common, too. She ate them with salt and cider vinegar. She preferred them not quite ripe, a bit firm. I initially thought not-ripe mangos had a rather distinctive turpentine taste, but I learned to like them, anyway.
I know I've made drinks out of mango nectar, but don't remember exactly what I did. I think it was probably a lime, couple ounces of mango nectar, couple ounces of rum, and maybe a syrup or liqueur, if it was too tart. Actually, I think guava nectar is better for tiki drinks, than mango. This helps you none, though.

Post #594427 by Limbo Lizard on Mon, Jun 20, 2011 9:40 PM