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Mango Cantaloupe Slush
Provides 3 servings of fruit.
1 medium-sized cantaloupe
Juice of half a lemon
2 teaspoons of honey
Peel and seed cantaloupe. Cut into 1-inch pieces.
Place in blender or food processor with lemon juice and honey, and puree
until very smooth.
Pour mixture into a shallow 9- by 12-inch glass pan and set in the
freezer for 2 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 slices.
Chip the frozen cantaloupe again until it’s the consistency of a snow
cone. Spoon it into bowls and top with mango slices. A green mint leaf or two
makes an attractive garnish.
Makes 4 servings.
The National Heart, Lung and Blood Institute’s “Keep the Beat:
Heart Healthy Recipes”.