Haven't tried mango juice, but if I did, it would probably be over a fire instead of in a skillet. Linda has always used a wine-honey-soy marinade for beef. I've learned that blackened honey can be tough to clean from ribbed iron, so I tend to avoid anything with much sugar in it. Lately I've used a mix of about 40 - 40 - 20 soy, worcestershire, and dry sherry. From that base, I might go anywhere with pepper or garlic. This time it was just an experiment to see how much heat the hab slices would give to the meat through direct contact, and to the sauce. Funny, after cooking, the rings almost looked like cross-cut bones. - A _________________________________________________________________ MSN Photos is the easiest way to share and print your photos: http://photos.msn.com/support/worldwide.aspx