Catamaran Mango
Catamaran Mango Gallery
KEY SPECIFICATIONS
- Pax: 6
- Length: 41 Feet
- Cabins: 3
- Built: 2006
- Make: Lagoon
- Refit: 2016
- Salon Tv: No
- Special Diets: Yes
- Nude: No
- Children Ok: Yes
- Minimum Age: Water Safe
- Generator: Yes
- iPod/Device Hookups: Yes
- Make purified drinking water: Yes
- High Price: $11,500 USD
- Low Price: $9,000 USD
Yacht Video
Yacht Layout
Meet The Crew Of Catamaran Mango
Growing up, Kelly had a sailboat which she sailed and raced for years. She spent many family vacations sailing in the British Virgin Islands since the late 1970′s. After working several years for a major electronics company, Kelly attended culinary school and after graduation worked as a baker and cook at a catering company, for 10 years in Portland, Oregon. After leaving the catering business, Kelly put her culinary education together with her computer skills and worked as a consultant, implementing systems and controls in restaurants. In 2012, she decided it was time for another change! She and Dianne formed the company, Time of Your Life Adventures and began providing sailing adventures in the Caribbean aboard their catamaran Mango.
Dianne has worked in the culinary field since 1975. She graduated from Western Culinary Institute in 1989 and worked for The Red Lion Hotels. Dianne then spent the next 23 years as a Chef Instructor at Le Cordon Bleu Portland, receiving Chef of the Year twice and several Student Appreciation awards (student voted). She has been sailing in the British Virgin Islands since 1999 and has taken several ASA sailing courses over the years both in Portland and the Caribbean. In 2012, Dianne felt it was time for a change and remembering her mom’s favorite saying a Turtle only moves forward by sticking out its neck, she decided It was time to live her dream. Dianne and Kelly sold almost everything they owned including their house and moved onto their 41 foot Catamaran S/V Mango. Dianne looks forward to dazzling guests with a cuisine that mixes Caribbean flavors with French techniques.
Catamaran Mango Sample Menu
Served with fruit, *pastry of the day, coffee, tea and juice
Ginger Pancakes and Sautéed Pears
Served with a Lemon Sauce
Eggs Benedict
Classic – poached eggs, Canadian bacon on an English Muffin topped with Hollandaise Sauce
Or
Spinach Florentine
Poached eggs, Spinach, Grilled tomato topped with Hollandaise Sauce
Omelet of the Day
Cheese, Grilled Vegetable, Meat or Seafood
Served with Cottage Potatoes, Fresh Baked Bread
Monte Cristo French Toast
Stuffed with Ham and Swiss Cheese
Dusted with Powdered Sugar
Breakfast Taco
Make your own soft tacos
Scrambled eggs, chorizo, potatoes, poblano chili, sour cream and salsa
*Pastry of the Day
Pecan Cranberry Orange Scones, Banana Bread, Biscuits, Cinnamon Raisin Rolls
Cobb Salad
Grilled chicken, avocado, bacon, blue cheese, potatoes, and hardcooked eggs arranged on a bed of mixed greens
Tuna Nicoise Salad
Fresh grilled tuna arranged on fresh greens with green beans, tomato, red onion, hardcooked eggs, capers, anchovies and a lemon vinaigrette
Basque Salad
Sea shell pasta tossed with Shrimp, salami, bell peppers, and green onion
Grilled Ham & Brie Sandwich
Sliced ham and brie cheese grilled on a baguette with orange marmalade and mustard
Hamburgers in Paradise
Beef or Turkey Burgers on housemade buns served with all the condiments
Assorted Sausage & Cheese Platter
Served with mustards, crostini, crackers, dried figs and fresh fruit
Mango’s Baked Jalapeno Poppers
Crostini of the Day
Roast Beef with cream cheese and chimichuri sauce on crostini
White Bean Dip with toast points
Mushroom, tomato and Basil Bruschetta
Smoked Salmon, cream cheese, avocado, marinated onion and cherry tomatoes on crostini
Flat Bread
Beef, caramelized onion, and blue cheese
White cheddar cheese and apples
Caribbean Chicken and Sweet Potato Stew
With Naan Bread
Fresh Grilled Mahi Mahi Tacos
Served with Mango Salsa, Smoked Tomato Crema, Coconut Mango Pepper Sauce, Cilantro and Coleslaw
Baked Shrimp Scampi
Served with Tomato Basil Linguini
Grilled Filet Mignon
With Chimichuri Sauce, Sweet Potato Mash and Vegetable of the Day
Jambalaya
Shrimp, andouille sausage, chicken, onions, bell peppers and rice
Served with an Avocado, Cucumber, Grapefruit Salad
Salsa Verde Swordfish Skewers
Served with Coconut Rice and Vegetable of the Day
Lime Coconut Cheesecake
Pecan Sea Salt Caramel Chocolate Brownies
Blueberry Cheesecake Cups
Key Lime Pie
Guava Tarts
Triple Chocolate Cake with Whipped Cream
| Start Date | End Date | Details |
|---|---|---|
| Jun 20, 2020 | Jun 27, 2020 | Booked: Red Hook to Red Hook |
| Jul 10, 2020 | Nov 15, 2020 | Unavailable: Yacht Haven Grand to Yacht Haven Grand |
| Nov 29, 2020 | Dec 04, 2020 | Booked: Red Hook to Red Hook |
| Dec 19, 2020 | Dec 26, 2020 | Booked: Red Hook to Red Hook |
| Apr 04, 2021 | Apr 10, 2021 | Booked: Red Hook to Red Hook |
| Apr 25, 2021 | May 02, 2021 | Booked: Yacht Haven Grand to Yacht Haven Grand |
Catamaran Mango Rates
High Rate:
$11,500 USD per week
Low Rate:
$9,000 USD per week
| Seasonal/Individual Rates | |||||||
|---|---|---|---|---|---|---|---|
| Currency | Terms | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2018/2019 | US Dollars | (Caribbean Terms) Inclusive | $9,000 | $9,500 | $10,500 | $11,000 | $11,500 |
| Summer 2019 | US Dollars | (Caribbean Terms) Inclusive | $9,000 | $9,500 | $10,500 | $11,000 | $11,500 |
| Winter 2019/2020 | US Dollars | (Caribbean Terms) Inclusive | $9,000 | $9,500 | $10,500 | $11,000 | $11,500 |
| Winter 2019/2020 | US Dollars | (Caribbean Terms) Inclusive | $9,000 | $9,500 | $10,500 | $11,000 | $11,500 |