MANGO

$9,000 - $11,500 / WEEK
Breakfast for 2!
All new upholstery in the salon
Galley
Bright and comfortable outdoor seating area.
Queen Cabin 1
Queen Cabin 2
The Sting Ray Room
Heads feature electric toilets and walk in showers
Inlaid Map of the US and British Virgin Islands in the cockpit table.
Home-made scones by Dianne! A treat to wake up to!
Helm
Forward View
Cowabunga!
Brand new dinghy!
Kayak
Swimming with turtles
Good Morning!
Floaty mats for everyone!

Mango is a luxury Lagoon 41 catamaran with 3 cabins in queen size comfort for guests and 1 for the crew. Cruising the Caribbean in style Mango provides both water activities for those wishing to be active and is also a haven for those wishing to relax on the large deck space in the sun while enjoying a cool cocktail. Captain Kelly and Chef Dianne ensure that you experience all that you are looking for on your special vacation. Kelly is extremely knowledgeable of the islands, their best snorkel spots and secluded anchorages. Chef Dianne is the perfect 5 star culinary hostess, creating a unique atmosphere for guests in which to savor wonderful food. Great reviews have their clients saying it was the best vacation of their lives. Mango has 3 queen guest cabins with ensuite bathrooms. The bright and airy salon has been made to feel even more spacious with the removal of some unnecessary furniture and added new flooring - Jan 2020

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

BUILT/REFIT
YEAR
2006
YACHT
LENGTH
41 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$9,000
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 23.5 Feet
Draft: 4 Feet
Pax: 6
YearBuilt: 2006
Builder: Lagoon
JetSkis: No
Flag: USA
SatTv: No
RegNum: 1191808
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
Camcorder: No
Books: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: No
Special Diets: Yes
Kosher: No
BBQ: Yes
Minimum Age: Water Safe
Inverter: Yes
Voltages: 110 V
Water Maker: No
Ice Maker: No
Sailing Instructions: No
Internet Access: None-Hot Spots
Hairdryers: No
Guests Smokes: No
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 11'
Dinghy hp: 18
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: 2
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: No
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Kelly
Nation: USA
Born: 1963
License: Masters
Languages: English
Years Sailing: 20
Dianne
Nation: USA
Born: 1958
License: STCW
Years Sailing: 5
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.

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 are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2020 to 2021 $9,000 $9,500 $10,500 $11,000 $11,500
Summer 2020 $9,000 $9,500 $10,500 $11,000 $11,500
Summer 2021 $9,000 $9,500 $10,500 $11,000 $11,500

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

  • Standard check-in/check-out of 12pm
  • Light daily housekeeping
  • Breakfast, lunch, canapés/afternoon tea, dinner and snacks
  • Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
  • Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
  • Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
  • Water toys such as floating islands, and air mattresses
  • Separate bathroom and living quarters for crew
  • Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
  • Operating expenses including: air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

  • Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
  • Meals and beverages at restaurants and bars
  • Rendezvous diving, ASA sailing certification courses and any other offshore excursions
  • Premium wines and spirits
PLEASE INQUIRE FOR TANDEM CHARTERS


Half Board: $150 discount per person: 7/4/3

$500 discount for Honeymoon and Anniversary charters

Children $125 discount per child 12 and under

10% Surcharge for Xmas and NY weeks

**MINIMUM 4 NIGHTS FOR BVI CHARTERS, PLEASE!**

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 23.5 Feet
  • : 4 Feet
  • : 6
  • : 2006
  • : Lagoon
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Kelly
  • : USA
  • : No
  • : 1191808
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: No
Books: Yes
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: No
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 6
Minimum Age: Water Safe
Generator: Yes
Inverter: Yes
Voltages: 110 V
Water Maker: No
Water Cap: 180 gallons
Ice Maker: No
Sailing Instructions: No
Internet Access: None-Hot Spots
Gay Charters: Yes
Nude: No
Hairdryers: No
# Port Hatches: 10
Guests Smokes: No
Crew Smokes: No
Pets Aboard: No
Pet Type: No
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 11'
Dinghy hp: 18
Dinghy # pax: 6
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: 2
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: No
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Kelly
Nation: USA
Born: 1963
License: Masters
Languages: English
Years Sailing: 20
Dianne
Nation: USA
Born: 1958
License: STCW
Years Sailing: 5
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.

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 are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2020 to 2021 $9,000 $9,500 $10,500 $11,000 $11,500
Summer 2020 $9,000 $9,500 $10,500 $11,000 $11,500
Summer 2021 $9,000 $9,500 $10,500 $11,000 $11,500

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

  • Standard check-in/check-out of 12pm
  • Light daily housekeeping
  • Breakfast, lunch, canapés/afternoon tea, dinner and snacks
  • Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
  • Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
  • Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
  • Water toys such as floating islands, and air mattresses
  • Separate bathroom and living quarters for crew
  • Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
  • Operating expenses including: air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

  • Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
  • Meals and beverages at restaurants and bars
  • Rendezvous diving, ASA sailing certification courses and any other offshore excursions
  • Premium wines and spirits
PLEASE INQUIRE FOR TANDEM CHARTERS


Half Board: $150 discount per person: 7/4/3

$500 discount for Honeymoon and Anniversary charters

Children $125 discount per child 12 and under

10% Surcharge for Xmas and NY weeks

**MINIMUM 4 NIGHTS FOR BVI CHARTERS, PLEASE!**
CONTACT US