Mango Freeze

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Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 108
Caloriesfromfat 4 %
Fat 0.5 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 1.6 g
Carbohydrate 26.1 g
Fiber 1.3 g
Cholesterol 1 mg
Iron 0.1 mg
Sodium 17 mg
Calcium 46 mg

Ingredients

4 cups peeled ripe mango, cut into 1-inch pieces (about 4 large)
3/4 cup powdered sugar
1/2 cup mashed ripe banana
1 tablespoon fresh lime juice
1 (8-ounce) carton vanilla low-fat yogurt

Preparation

Place mango pieces on a baking sheet lined with plastic wrap; freeze at least 4 hours. Remove from freezer; let stand 10 minutes.

Place mango pieces in a food processor or blender; process until smooth, scraping sides of bowl occasionally. Add sugar, banana, and lime juice. With food processor on, slowly spoon yogurt through food chute; process until smooth, scraping sides of bowl once. Spoon mixture into a freezer-safe container; cover and freeze 3 hours or until firm.

Note: Let the Mango Freeze soften a little before serving.

Note:

Marianne Marinelli,

June 1999
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