Stock up on frozen mangoes, and keep this satisfying dessert on hand for those sweet cravings. Substitute frozen peaches, strawberries, raspberries, or cherries for the mango and you'll never be bored with dessert. Spoon the frozen mixture into ice-pop molds for a treat on the fly. You can double this recipe to serve 4.
Prep: 20 min
Total: 1 hr
1. Process the mango in a food processor until finely chopped pulsing and scraping down the sides of the bowl.
2. Add the half-and-half, yogurt, orange juice stevia or Splenda, and vanilla extract and process until smooth.
3. Freeze in an ice-cream maker according to the manufacturer's instructions.
If you don't have an ice cream maker:
Pour the mixture into a 9" x 9" metal pan, cover, and freeze for about 3 hours, or until just frozen.
Scrape into a food processor and process until smooth and fluffy.
Return to the pan and freeze for 1 to 2 hours, or until firm.
Nutritional Facts per serving
Calories 226.3 cal
Fat 3.8 g
Saturated fat 2.3 g
Cholesterol 13.4 mg
Sodium 260.6 mg
Carbohydrates 38.8 g
Total sugars 27 g
Dietary fiber 1.6 g
Protein 10.2 g
Courtesy of the Rodale Healthy Recipe Finder