Mango Daiquiri

• 10ml Mandarin Cello
• 30ml Golden Mango Cello
• 5ml Lime Cello
• 75ml Vodka
• 150ml pure mango pulp
• 50ml pineapple juice
• 2 scoops of ice

Blend all ingredients then pour into chilled cocktail glass and garnish with mango slices, serve with a short straw.

Orange Blossom Cocktail

• 50ml Gin
• 15ml Mandarin Cello
• Dash of Bitters
• Ice cubes

Blend and pour into Cocktail glass. Garnish with Orange Wedges

Mango Smoothie

• ¾ to 1 cup Frozen Mango Pulp
• 1 cup very cold Milk
• 3 scoops Vanilla Ice-Cream
• 1 scoop Mango Ice-Cream (Optional)
• A few cubes of crushed ice
• 60ml Golden Mango Cello (more can be added if desired)

Place all ingredients in a blender and blend for 2 to 3 minutes (depending on how thick and creamy you would like your smoothie). Place in a large parfait glass and serve. You may need a spoon.

Mango Coconut Ice

• ½ cup crushed ice
• 40ml Gin
• Dash of Fraise de Bois
• Flesh of ½ a Mango (more can be added depending on individual taste)
• 2 tablespoons thick Coconut Cream
• Lemon or Mandarin Cello to taste

Fill the blender with ice, blend, leave in blender and add Gin and Strawberries or Fraise de Bosi. Add Mango, Coconut Cream, Lemon/Mandarin Cello blend until smooth. Pour into cocktail glasses and garnish with mint leaves and strawberries. Serves 2

Golden Mango Bellini

• 1 part Mango Juice
• 2 parts Golden Drop Sparkling Mango Wine
• Mango slices

Fruit Cheese Roll

• ½ cup chopped, mixed dried fruit
• 40ml Mango Port
• ¼ cup chopped mixed glace fruit
• 250g packet cream cheese
• ½ cup grated cheddar cheese
• 1 teaspoon grated orange rind
• ¾ cup poppy seeds

Combine fruits in bowl, add Port, cover and stand one to two hours. Beat softened cream cheese and cheddar cheese together in an electric mixer. Stir orange rind and fruit mix, refrigerate, covered, for one hour. Roll mixture into log shape about 20cm in length, roll in poppy seed, cover, refrigerate for 24 hours. Serve with crackers.

Tropical Delight Trifle

• 50ml orange juice
• 175 ml Golden Mango Cello
• 16 sponge fingers
• 3 egg yolks
• 1/3 cup sugar
• 1 cup whipping cream, whipped until stiff
• 1 cup mascarpone cheese, softened
• 1/3 cup icing sugar
• Pulp of 4 passionfruit
• 1 mango, peeled, stoned, and cubed
• 1 banana, sliced
• 1 orange, peeled and segmented
• 3/4 cup of pineapple pieces, drained
• 3 tablespoons dried toasted coconut flakes

Passionfruit Custard: Combine the egg yolks, sugar, and 90ml Golden Mango Cello in a heatproof bowl or the top of a double boiler. Set over simmering water, and whisk until it thickens. Set aside to cool, then fold in the whipped cream. In a mixing bowl, cream the mascarpone with the icing sugar and the remaining Golden Mango Cello. Fold together the custard, mascarpone mixture, and passion fruit pulp.

Mix together the orange juice with 60 ml of the Golden Mango Cello.

Dip half the sponge fingers into the liquid, and arrange them in the base of a large glass bowl. Pour a quarter of the passionfruit custrad mixture over the sponge fingers, and arrange half of the fruit pieces on top. Pour on another quarter of the passion fruit custard. Repeat for next layer.

Top with the rest of the whipped cream and sprinle coconut over the top. Refrigerate for at least 1 hour and no more than 3 hours before serving. Serves 8.