Mango Berry Pops


PREP TIME: 20 mins


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

  • 6 oz blueberries

  • 6 oz raspberries

  • 2 cups coconut water

  • 2 Tbsp light agave nectar


Makes 8 servings


  1. Gently push raspberries into bottom of Popsicle mold.

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

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

  4. Insert Popsicle sticks into each pop mold.

  5. Freeze overnight.

  6. Remove from molds and serve immediately.


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

Source: www.

Coconut Mango Chia Pudding


PREP TIME: 20 mins


  • 1/2 cup chia seeds

  • 1 tsp vanilla extract

  • 1/2 fresh mango

  • 1 scoop vanilla plant-based protein

  • 1/2 cup water

  • 1/2 tsp cinnamon

  • 1/2 cup coconut milk, full fat

  • 2 scoops collagen peptides


Makes 1 to 2 servings


  1. Mix all ingredients, except mango and coconut milk.

  2. Store in fridge for at least 30 minutes.

  3. Blend fresh mango with coconut milk to produce smoothie mixture.

  4. Layer chia mixture with smoothie mixture into a cup or bowl. Enjoy!


Mango Lime Popsicles


PREP TIME: 15 mins


  • 2 ripe mangoes (chopped)

  • 2 limes (juiced) - or about 1/4 cup fresh lime juice

  • 1/2 cup water

  • 1/4 cup light coconut milk

  • Pinch or two of sugar (optional)

  • 9 small wooden craft sticks

  • 9 plastic 3 oz. cups or plastic molds


Makes 9 servings


  1. In a high speed blender, puree all ingredients.

  2. Taste and adjust, adding more lime or a pinch of sugar if you like.

  3. Pour into plastic cups or popsicle molds and freeze for at least 4 hours.

  4. After the first 2 hours, place the sticks into the partially frozen pops.


Recipe from Jeanine Donofrio of Love and Lemons

Tropical Mango Sorbet


PREP TIME: 15 mins | COOK TIME: 1 hr


  • 3 ripe mangoes (peeled, pitted and cubed) - makes two cups of puree

  • 1/4 tsp coconut extract

  • 2 Tbsp sugar

  • 2 Tbsp lime juice (juice from 1 medium lime)

  • 1 cup chilled pineapple juice

  • 1 lime peel or small lime wedge for garnish


Makes 8 servings


  1. Puree mangos, sugar, lime juice and extract in a blender or food processor until smooth.

  2. Transfer to the bowl of an ice cream maker and stir in pineapple juice; freeze according to manufacturer's instructions.

  3. Cover and place in the freezer for at least 1 hour, or up to 1 week.

  4. Garnish with twists of lime peel or small lime wedges.



Mango "No Fry" Hand Pies



  • 1 1/2 cups fresh mango (peeled, pitted, and diced)

  • 1/2 tsp vanilla extract

  • 1/8 tsp nutmeg

  • 1/2 tsp cinnamon

  • 1 1/2 tsp honey

  • 1 small egg white

  • 1 1/4 cups powdered sugar

  • 2 Tbsp whole milk

  • 2 packages frozen puff pastry (1 pound) 


To make the filling:

  1. Heat a large sauté pan over medium heat.

  2. Once the pan is hot, add the diced mango.

  3. Sauté the mango for 3 minutes and then deglaze the pan with the vanilla extract.

  4. Add the honey and spices and continue to cook for another 2 to 3 minutes.

  5. Remove the pan from the heat and allow to completely cool before making the pies.

To assemble and bake:

  1. Preheat oven to 400°F.

  2. Remove puff pastry from the freezer and allow to come to room temperature while you prepare filling.

  3. Once the puff pastry sheets are defrosted cut 6 circles from each crust using a 6-inch biscuit cutter. NOTE: If necessary, roll puff pastry slightly to get 6 6-inch circles from each sheet.

  4. Drop 1 Tbsp of cooled mango pie filling into center of each puff pastry circle.

  5. Fold in half and pinch edges completely.

  6. Fold pinched edges over and press with the tines of a fork to seal.

  7. Poke the top of the hand pie with fork once, to prevent bursting.

  8. Beat egg white in a small bowl until frothy and then brush over the tops of each hand pie.

  9. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until lightly browned.

To glaze:

  1. While pies are baking, whisk together the powdered sugar and milk until smooth.

  2. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely.

  3. Return to parchment paper and allow to set (about 5 minutes).


Recipe courtesy of Chef Jeffrey Quasha, Morrison Healthcare

Chile Mango Paletas


PREP TIME: 20 mins


  • 2 cups mango juice or nectar*

  • 2 large mangoes (peeled, seeded, and cut into small 1/4 x 1/4-inch cubes)

  • 1/4 cup agave

  • 3 tsp fresh lime juice

  • 2 tsp ancho chile powder

*Blend well and on high, 3 each peeled, seeded and chunked fresh mango; add ¼ cup water while pureeing. Strain puree though very fine meshed strainer to make homemade nectar, removing all the particulates.


Makes 14 servings


  1. Heat mango nectar, agave, lime juice, and 1⁄2 cup water in a 1-qt. saucepan over medium-high heat and stir until almost a simmer. Transfer mixture to a bowl and refrigerate until chilled.

  2. Stir chile powder and cubed mango and divide among 14 ea. 30-oz. ice-pop molds. Pour chilled mango mixture into molds. Insert a stick into each mold and freeze until pops are solid, about 3 hours.

  3. If necessary, release ice pops from molds by running the bottom of the molds briefly under cold water.


Recipe courtesy of Chef Dave Woolley