From the 2019 Christmas Specials Brochure;
Poinsettia Cocktail1 bottle of Mango Sparkling Wine
125 mls of Mandarin Cello
500 mls cranberry juice (chilled)
Mix the Mango Sparkling Wine with the Mandarin Cello
and cranberry juice in a large pitcher.
Pour into champagne flutes. Garnish with orange or
cranberries. Makes: 8-9 glasses
Blend all ingredients then pour into chilled cocktail glass and garnish with mango slices, serve with a short straw.
Orange Blossom Cocktail
Blend and pour into Cocktail glass. Garnish with Orange Wedges
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
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
Fill a champagne flute one-third full with mango juice. Top with sparkliing wine and stir gently. Garnish with a slice of mango.
Mix this in a Fancy Cocktail glass then garnish with orange slice split over edge of glass.
Pour Sparkling Wine into a Martini Glass and add Golden Mango Cello. Garnish with strawberry.
Banana Mango Liquado
Blend all ingredients with a good handful of ice. Garnish with mango slices.
Cooking With Golden Drop
Fruit Cheese Roll
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
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.
Fish With Mango Salsa
Fruit Salsa: In a bowl stir together mango, avocado, red pepper, onion, 2 tablespoons lime or lemon juice, parsley, ginger, garlic, and, if desired, hot pepper sauce. Cover and chill for up to 4 hours. Let salsa stand at room temperature 20 minutes before serving.
Marinade: In a small bowl stir together the remaining lime or lemon juice, lime or lemon peel, Golden Drop Wine, Golden Mango Cello, and pepper. Place fish steaks in a shallow dish. Pour marinade over fish. Cover and chill for 1 hour, turning fish occasionally.
Drain fish and discard marinade. Place fish steaks on the greased unheated rack of a broiling pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, turning once during cooking.
To serve, top fish steaks with fruit salsa. If desired, garnish with green onions. Makes 4 servings.
Spicy Mango Salsa
In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil. Add the chilies, lime juice, and Mango Cello to taste. Mix well. Allow to chill 2 hours before serving.