Cantaloupe Slush With Mango
Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Nutrition Facts
Serving Size | ¼ recipe |
Calories | 90 |
Calories from Fat | 5 |
Total Fat | 0 g |
Saturated Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 25 mg |
Total Carbohydrate | 23 g |
Dietary Fiber | 2 g |
Sugars | 20 g |
Proteins | 1 g |
Vitamin A | 100% DV |
Vitamin C | 110% DV |
Calcium | 2% DV |
Iron | 2% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings | 4 |
Preparation Time | 4 hours, 20 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients | Measures |
---|---|
Medium-sized cantaloupe | 1 |
Juice of half a lemon | |
Honey | 2 teaspoons |
Mango | 1 |
- Directions
- Peel and seed cantaloupe. Cut into 1 inch pieces. (It should equal about 6 cups.)
- Place in blender or food processor with lemon juice and honey, and puree until very smooth.
- Pour mixture into a shallow 9 x 12 inch glass pan and set in the freezer for two hours.
- With a fork, chip and stir the icy mixture and return it to the freezer for two to four hours.
- Peel and cut mango into long, thin, attractive slices, avoiding the pit (which is shaped like a large almond).
- Again with a fork, chip the frozen cantaloupe mixture so it resembles a snow cone or shaved ice.
- Spoon it into clear bowls, top with mango slices, and serve.
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.