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.

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