Combine all ingredients and let stand for 5 to 10minutes. Toss before serving. Serves 5 as a side dish. Serves well with grilled fish, pork, chicken and chips.
Blend mango, sugar syrup and lime juice in a blender. Transfer mango mixture to a cocktail mixing glass and add cointreau, tequila and ice. Shake well. Strain into a chilled salted cocktail glass.
Put all ingredients in the blender and blend at highest speed until almost smooth. Pour mangolito into each glass and garnish with lemonsito or lime. Serve immediately.
Put soaked dried mangoes in the blender with ½ C water, blend. Sprinkle the gelatin in 1/3 C cold water, then dissolve, stirring, over low heat. Mix the blended mango, sugar, lime juice and gelatin. Whip the cream until stiff, then fold lightly, but thoroughly into the mango mixture. Pour into a mold, rinsed out with cold water. Refrigerate until set. Unmold and serve plain or garnished with slices of mango. Serves 6.
Combine the chopped mango with jalapeno in a blender. Blend. Transfer mixture to a bowl and combine with the ketchup, tequila, lime juice, oyster sauce, honey, garlic, ginger and cilantro.
Marinade the ribs on both sides with half the marinade. Leave the marinated beef overnight. Grill the ribs in charcoal or wood and baste with the extra marinade, serve when reached to desired doneness.