Mango Barbecue Chicken
4 boneless chicken breasts
1 cup mango nectar
¼ cup barbecue sauce
¼ tsp red pepper flakes
1 tsp sesame oil
Salt and pepper to taste
Season chicken with salt and pepper.
Combine mango nectar, barbecue sauce and red pepper flakes in a bowl. Marinate chicken for about 4 hours or overnight.
Remove chicken from marinade and put remaining marinade in a sauce pan and simmer for about 20 minutes or until reduced to about ½ cup. Add sesame oil.
Grill chicken basting regularly with reduced marinade for 7-10 minutes on each side or until chicken is cooked through and juices run clear.
Passion Fruit Caipirinhas — A Favorite In Brazil
3oz Dafruta Passion Fruit nectar
1 ½ oz cachaca (may substitute vodka)
2 tsp superfine granulated sugar
4 lime wedges
Put lime wedges and sugar in a short 8oz glass and mash by pounding and pressing with a wooden spoon until the sugar is dissolved. Fill glass to the top with small ice cubes. Add passion fruit nectar and cachaca. Still well.
1 ½ cups any flavor Dafruta nectar, chilled
1 ½ cups vanilla ice cream or frozen yogurt
Blend all ingredients in blender until smooth.
Kids loves these on hot summer days!
Take any flavor Dafruta Nectar and pour into popsicle molds and freeze.
Passion Fruit Mousse
Make this delicious Brazilian dessert at home using Dafruta Passion Fruit concentrate.
½ bottle of Dafruta Passion Fruit concentrate
1 can sweetened condensed milk
1 can table cream (Media Crema by Nestle). Found in Hispanic sections of grocery stores
You will need equal amounts of the sweetened condensed milk and table cream. The table cream cans are usually smaller so you might need more than 1 can. You can use the sweetened condensed milk can to measure the same amount of table cream.
Pour all ingredients into a blender. Blend for a couple of minutes until air bubbles appear. Pour into individual dessert cups. Chill until cold and set. Makes 5-6 servings.