Ingredients

3 mangoes (peeled, pitted, and diced) - about 3 pounds

6 oz blueberries

6 oz raspberries

2 cups coconut water

2 Tbsp light agave nectar

Servings

Makes 8 servings

Directions

Gently push raspberries into bottom of Popsicle mold.

Place diced mango into mold on top of raspberries, top with blueberries.

In a liquid measuring cup, mix coconut water and agave nectar, pour into each mold, about ¼ inch from the top.

Insert Popsicle sticks into each pop mold.

Freeze overnight.

Remove from molds and serve immediately.

Nutrition

Nutritional analysis per serving: Calories 118; Protein 1 g; Carbohydrates 30 g; Fat 1 g; 1% Calories from Fat; Cholesterol 0 mg; Sodium 16 mg; Potassium 358 mg; Fiber 4 g

PREP TIME: 25 Minutes | COOK TIME: 40 Minutes

Ingredients

3 cups cubed fresh mango (about three mangos)

1 cup blackberries
1 cup raspberries
1 cup blueberries
3 tablespoons cornstarch
2 cups old fashioned oats
1/4 cup quinoa
1/4 cup flaxseed meal
1/2 cup sliced almonds
1/2 cup finely ground almonds (or almond meal)
1/2 teaspoon salt
1/2 cup coconut oil
1/2 cup real maple syrup

Directions

Preheat the oven to 350 degrees.
In a large bowl mix mangos and berries together along with cornstarch. Mix until coated.
In another large bowl, mix oats, quinoa, flaxseed meal, sliced almonds, ground almonds, salt, coconut oil, and maple syrup. Stir to coat.
Pour the mango berry mixture into a well-oiled 12-inch skillet. You can also use a 9 by 13-inch baking dish. Spread the oat mixture over the top of the fruit and bake at 350 degrees for 35-40 minutes or until the top is golden. Allow to cool, and then serve alongside yogurt or with a drizzle of coconut milk or heavy cream. Garnish with fresh mint if desired.
To prep ahead of time for easy, on-the-go breakfasts, fill 6-ounce jars three-quarters full with Mango Berry Breakfast Crisp, and top with yogurt. Seal jars with lids and refrigerate until ready to eat.

Source: www.mango.org

Recipe submitted by Julie Gransee, Lovely Little Kitchen