Fresh Blueberry-Mango Dessert

Because this fresh summer-fruit dessert feeds a crowd and can be made ahead, it's ideal to serve at your next backyard gathering. Serve it in cups with spoons, or as a sauce for angel food cake or vanilla light ice cream.

Yield: 10 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 139
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 35.3g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 8mg
  • Calories from fat: 2%
  • Fiber: 2.6g
  • Calcium: 23mg


  • 2/3 cup packed light brown sugar
  • 1 cup water
  • 2 1/2 tablespoons cornstarch
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 4 cups fresh blueberries
  • 2 cups cubed peeled ripe mango (about 1 1/2 mangoes)
  • 2 teaspoons vanilla extract


  1. Combine first 5 ingredients in a medium saucepan; stir well with a whisk. Add blueberries and mango; bring to a boil, and cook 1 minute or until thick, stirring constantly. Remove from heat; stir in vanilla. Serve warm, or cover and chill.
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