MANGO Yacht Charter Catamaran
MANGO Yacht Charter - Ritzy Charters 
MANGO Yacht Charter - Breakfast for 2! 
MANGO Yacht Charter - All new upholstery in the salon 
MANGO Yacht Charter - Galley 
MANGO Yacht Charter - Bright and comfortable outdoor seating area. 
MANGO Yacht Charter - Queen Cabin 1 
MANGO Yacht Charter - Queen Cabin 2 
MANGO Yacht Charter - The Sting Ray Room 
MANGO Yacht Charter - Heads feature electric toilets and walk in showers 
MANGO Yacht Charter - Inlaid Map of the US and British Virgin Islands in the cockpit table. 
MANGO Yacht Charter - Home-made scones by Dianne! A treat to wake up to! 
MANGO Yacht Charter - Helm 
MANGO Yacht Charter - Forward View 
MANGO Yacht Charter - Cowabunga! 
MANGO Yacht Charter - Brand new dinghy! 
MANGO Yacht Charter - Kayak 
MANGO Yacht Charter - Swimming with turtles 
MANGO Yacht Charter - Good Morning! 
MANGO Yacht Charter - Floaty mats for everyone! MANGO Yacht Charter Catamaran
Accommodations
3 queen cabins with ensuite electric heads with wet head- showers. Additional shower on deck.
We do not have wifi or USB ports, we can hook up an iPod to the stereo and we have a Bluetooth speaker.
Please inquire for Tandem Charters
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Captain: Kelly Conrader
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.
First Mate: Chef Dianne Winter
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.
Water Entertainment
Scuba Diving
Onboard Entertainment
Electric Heads
Starting on
Red Hook, St. Thomas, USVI
at 2016-01-02
Finishing on
Red Hook, St. Thomas, USVI
at 2016-01-06
Menu
Breakfast
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
Lunch
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
Appetizers
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
Dinner
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
Dessert
Lime Coconut Cheesecake
Pecan Sea Salt Caramel Chocolate Brownies
Blueberry Cheesecake Cups
Key Lime Pie
Guava Tarts
Triple Chocolate Cake with Whipped Cream
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2018 to 2019 | $9,000 | $9,500 | $10,500 | $11,000 | $11,500 |
| Summer 2019 | $9,000 | $9,500 | $10,500 | $11,000 | $11,500 |
| Winter 2019 to 2020 | $9,000 | $9,500 | $10,500 | $11,000 | $11,500 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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SIMILAR YACHTS TO MANGO
LADY DEE
Size: 40.0 Ft
Builder: Norseman
Year: 1992
Number of Crew: 2
$7,400 - $9,400 / Week All InclusiveLearn more
ENTHEOS
Size: 40.0 Ft
Builder: Fortuna
Year: 2012
Number of Crew: 2
$8,000 - $9,350 / Week All InclusiveLearn more
SALTY GIRL
Size: 40.0 Ft
Builder: Leopard
Year: 2006
Number of Crew: 2
$9,900 - $12,200 / Week All InclusiveLearn more
ALLADORA
Size: 40.0 Ft
Builder: FOUNTAINE PAJOT
Year: 2013
Number of Crew: 2
$8,500 - $12,000 / Week All InclusiveLearn more
