Tropical Mango Melba |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | 247 | N/A | 7gm | 54gm | 44gm | 3gm | 29mg |
| INGREDIENTS: | ||
| 1 ripe Mexican mango | 2 cups fresh or frozen raspberries | 1/4 cup sugar |
| 1 pint vanilla ice cream or coconut sorbet | optional garnish: toasted almonds, additional raspberries | |
| 1 | On a board hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the "cheeks." With a knife, carve out the flesh in a single piece, cutting as close to the skin as possible. Cut each mango cheek into 10 slices. Peel center section of mango. Cut off the remaining fruit; place in a blender. |
| 2 | Add raspberries and sugar to mango in blender; whirl until smooth. On each of 4 dessert plates arrange 5 slices of mango in a fan pattern. Top with 1 scoop of ice cream and mango-raspberry sauce. Sprinkle with toasted almonds and raspberries, if desired. |