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Frozen tropical mango recipe

Frozen tropical mango recipe


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  • Recipes
  • Dish type
  • Breakfast

A refreshing frozen dessert using fresh ripe mangos, plain yogurt and honey.

30 people made this

IngredientsServes: 6

  • 2 mangos - peeled, stone removed and diced
  • 1 banana
  • 1 (150g) tub low fat natural yoghurt
  • 1 dessertspoon honey
  • 6 cubes ice
  • 1 teaspoon vanilla extract

MethodPrep:5min ›Ready in:5min

  1. In a blender combine mangos, banana, yoghurt, honey, ice cubes and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (24)

by IMVINTAGE

We have eaten very extravagantly this weekend & I thought this light, healthy dessert would be refreshing & it was. I used 3 small mangoes & only half a banana but I think I could have added the rest of the banana w/ good success. I'm pretty sure that this is not a recipe to use up those overripe bananas in...I think that would make the banana flavor predominant. I used vanilla yogurt but the finished product still seemed to be missing something so I added a tsp. or so of dried ginger. I served this in vintage boopie glasses & garnished w/ chopped candied ginger & a tiny sprig of mint. The presentation of it helped this simple dessert achieve a more elegant stature.-30 May 2006


Frozen Mango Lemonade

Frozen Mango Lemonade is a delicious way to beat the summer heat. With just four ingredients and ready in less than 5 minutes, you’ll love the cool and creamy flavor of sweet mango and tart lemons!

Are you a fan of the summer heat? I’ll take it over the snow and cold any day, that’s for sure. And I really don’t mind it too much, as long as I can hole up in the air conditioning when it gets too unbearable.

It’s funny, the older I get, the more I seem to tolerate the heat. You would think it would be the opposite, right?

Maybe it’s because I get cold way too easily, or because I just really hate the winter more and more as I get older. I’m going with the latter. One of these days, I’ll live in a permanently warmer climate, but, until then, I’ll just enjoy the hot summers, nice fall and spring, and bitterly cold winter. Ahhh such is life, right?

It gets blazin’ hot here in Chicago and I love to cool down with some frozen treats. Whether that be ice cream, a frappuccino, or lemonade, I’m all for it.

Especially frozen lemonade. I’m not one to order lemonade as a drink, but the frozen kind? Sign me up! There’s just something about the slushy, sweet beverage that reminds me of summer.

Frozen mango lemonade is a delicious way to beat the summer heat. With just four ingredients and ready in less than 5 minutes, you’ll love the cool and creamy flavor of sweet mango and tart lemons!

If you’ve never tried mango and lemons together before, you’re in for a real treat. The flavor combination is perfect, friends! The mango is slightly sweet, while the lemons add that tart flavor. Balance it all together with some sparkling water and a hint of sugar, and it’s a match made in mango lemonade heaven.

And if you love frozen drinks, this frozen lemonade recipe is the way to go. By using frozen mango chunks, this drinks blends up slushy, creamy, and full of flavor. And the sugar amount is at a minimum, too. I used just two tablespoons of sugar, but you could easily leave it out entirely or use honey in its place.

Like most of my recipes, this frozen mango drink is a breeze to whip up. Simply add everything to a blender and blend away. It’s also easy to customize, too. If you like the lemon flavor stronger, add more lemon juice. Want a hint of strawberries? Add some fresh or frozen ones! See how easy it is?


Tips on making Tropical Mango Oatmeal Cookies

I recommend unsweetened dried mango for this recipe. I’ve found them at Target, Simply Balance brand, that’s the one I used. Try not to use sweetened dried mango, because they will be overly sweet, and I find them tasting a bit unnatural sometimes. You can use the dried mango as is without soaking it to soften this will yield chewier cookies. Or you can soak the dried mango in warm water to soften them up this will yield softer cookies. Make sure to pat the mango dry, and squeeze out as much water as you can with a paper towel without mushing them.

As for the macadamia nut, be sure to buy roasted unsalted nuts. If you can’t find unsalted nuts, get raw macadamia nuts, and roast them yourself in a skillet over medium heat at home for a few minutes. You can also use straight raw macadamia nuts, but roasting the nuts until toasty and fragrant will impart more flavor into your final cookies.

In general, this cookie dough can be baked right away without needing to be refrigerated for a long time. If you make your cookie dough with softened mango, I would recommend refrigerating it a little bit longer than if you make it with dried mango only. Soften mango adds a little bit of extra liquid to the dough and cause the cookies to spread more compared to straight dried mango.

These Tropical Mango Oatmeal Cookies are great cookies all year round because you don’t have to wait for mango season to make them. Plus they bring loads of sunshine on a winter day with their tropical flavor. I guarantee they will brighten up your day no matter what the weather looks like outside. Trust me, you’re going to be so happy about this!


Frozen Tropical Fruit Kebabs

Mango and pineapple chunks are even more refreshing when served frozen&mdashand even sweeter when drizzled in melted white chocolate.

  1. Line a large rimmed baking sheet with parchment paper.
  2. Cut each mango halve into 4 slices. Thread onto bamboo skewers, alternating with the pineapple transfer to the prepared baking sheet. Finely grate the lime zest into a small bowl, cover, and set aside. Squeeze the lime juice over the fruit and freeze until firm, at least 4 hours.
  3. When ready to serve, in a small microwave-safe bowl, melt the chocolate on 50 percent power in 20-second increments until smooth. Transfer the frozen fruit kebabs to a serving platter, drizzle with the chocolate, and sprinkle with reserved lime zest.

PER STICK 197 CAL, 5 G FAT (3 G SAT FAT), 3 MG CHOL, 15 MG SOD, 2 G PRO, 39 G CAR, 2 G FIBER


Expert tips:

  • Use room temperature ingredients. Because this recipe uses melted butter, it’s important that all refrigerated ingredients like your eggs, yogurt, and milk are at room temperature before you start. This prevents your butter from solidifying again.
  • Select ready-to-eat ripe mangoes for the best flavor. Use mangoes that are fragrant and give a little, which is a sign of ripeness. Hard mangoes will lack flavor and sweetness, and will also be hard to peel and cut. For more information, here’s a great article from Saveur on How to Pick the Perfect Ripe Mango.
  • What type of mango is best for this recipe? I recommend Ataulfo mangoes because they are sweet, have great flavor, and their soft texture makes it easy to puree. Depending on the size of them, you’ll need 1-2 mangoes to yield one cup for this recipe.
  • Can these mango cupcakes be made without the egg? Yes, these cupcakes can be made eggless. Simply substitute the egg with 1/4 cup of unsweetened applesauce for best results.

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Tropical Mango Smoothie Ingredients

For this mango glass of tropical deliciousness, we’re keeping things as simple as possible with just three ingredients. You’ll need a mango, your favorite Greek yogurt, and some milk!

  • Mango: For the mango portion of this recipe, you’ll need 1 cup of diced fruit, either fresh or frozen. Any mango variety will work well!
  • Greek Yogurt:Greek yogurt will add thickness and protein to the smoothie. Go for ½ cup of either plain or vanilla.
  • Milk: Finish it off with ½ cup of a liquid! I prefer milk here, but you could use orange juice, coconut water, or a plant-based milk.

Layers of moist angel food cake, sweet mangoes, fluffy chocolate whipped cream, and crisp macadamia nuts: this mango trifle is the stuff of dreams.

The moment I laid eyes on this trifle, I knew I was in love. It&rsquos just so incredibly pretty, you guys.

When you bite into it, your tastebuds are greeted with a burst of mango flavor! The cake, nuts, and cream together also make a beautiful harmony of flavors and textures.


Mango, Banana, Papaya Smoothie Benefits:

This tropical mango, banana, & papaya smoothie is not only refreshing & delicious, but also has some great benefits!

  • High in antioxidants
  • Good for digestion
  • Supports skin health
  • Provides your daily serving of fruit
  • High in vitamins
  • Immunity boosting


Mango Frosty Recipe

As much as I love the idea of routine and schedules, I have a royally terrible time keeping to any of them.

Give me a piece of paper and I am an organizing junky. Planning out the nit and gritty and strategizing the minutes into extreme productivity. Then once that paper gets hung up looking all nice and neat the free spirit in me takes over and it promptly gets forgotten about as I yield to the call of a tea party and/or the realization that it is imperative to make pancakes right then.

There is one thing we do at nearly the same time, every day though, and that is a post bed-time treat.

I am pretty sure we got into the habit when I realized that the promise of a treat goes a long way in keeping quiet/nap time semi quiet. (Does that make it a bribe? *cough*)

Once I realized how much smoother it helped make the afternoon, it stuck around.

Our ideal post-quiet-time treat has three criteria:

1. It is healthy while still being a fun treat.

and it is still easy and quick.

As it is summer this leads us to quite a few frozen fruit treats. It is amazing what you can do with frozen fruit and a food processor! I am always coming up with new things to do in it.

I’ve been wanting to play around with a mango frosty recipe for a while now, as it just sounded so refreshing.

To keep it healthy, it is almost completely fruit. Frozen mango is the main taste, and bananas add a nice creaminess to it.

I usually have my kids cut and freeze the bananas ahead of time as they love jobs they can do all on their own. At least the older two, my toddler just alternates attacking the banana with her plastic knife and eating it.

When it comes time to making it, just dump the frozen fruit, coconut, a bit of natural sweetener, and lime juice for a bit of an added tropical flare to the banana-mango frosty.



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