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| 2 |
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medium (8 oz.) ripe mangoes, peeled and cubed |
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| 2 cups |
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peach low-fat yogurt |
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| 1/2 cup |
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honey |
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| 1 |
In a blender or food processor container, process mango cubes until smooth. Add yogurt and honey; process until well combined. |
| 2 |
Transfer mixture to ice cream maker; freeze according to manufacturer's directions. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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206.00 |
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% Daily Value |
| Total Fat |
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0% |
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| Cholesterol 0.00mg |
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0% |
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| Carbohydrates 49.00g |
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16% |
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| Dietary Fiber 1.00g |
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4% |
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| Net Carbohydrates 48.00g |
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| Protein 3.00g |
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6% |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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Source: National Honey Board
Recipe provided by Shady Brook Farms.
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