Mango Tropical Recipes

Caribbean Mango Martini


Glass: Martini or Up

Garnish: mango or lime wedge, rim glass with sugar

2.5 oz vodka

1.5 oz Jungle Pulp Mango Pulp


Pour into a shaker and shake vigorously for about 20 secs.

*For a sweeter martini add 0.5 oz more of puree


Mango and Coconut Shrimp Tacos



1 tsp of ground ginger

Fresh ground pepper (3 or 4 turns)

1 tbsp of kosher salt

½ tsp garlic powder

¼ tsp all spice

Mix together in a bowl.


12 medium sized tail on raw shrimp (remove the tails)

Mix shrimp in with the rub until coated well.


2 tbsp coconut milk

¼ cup of Jungle Pulp Mango Pulp

Cilantro leaves


Coconut flakes

Diced tomatoes



Place 1 tbsp of olive oil in a pan and cook shrimp until translucent. Then add 2 tbsp of coconut milk and blend over low heat. Then add ¼ cup of mango pulp and blend until incorporated well. Just before removing from heat add several cilantro leaves. Mix in and remove from the heat.

Place in taco holder or plate the tortillas and start building the tacos.



  • Corn tortilla

  • Shrimp with a little of the sauce

  • Guacamole

  • Coconut flakes

  • Diced tomatoes


  • Cilantro leaves

  • Lime squeeze

Serve hot.


Jungle Pulp Fruit Mousse 


1 cup Jungle Pulp Mango Puree

1 (14 ounce) can sweetened condensed milk

2 cups heavy whipping cream


  1. In a medium bowl stir in the Jungle Pulp Mango Puree and sweetened condensed milk and blend well.

  2. In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.

  3. Portion into individual serving cups.

  4. Refrigerate for 1 hour or best overnight. Garnish with diced mangos.