Green Tea-Kiwi and Mango Smoothie

Ingredients

• 2 1/2 cups frozen diced mango
• 3/4 cup vanilla fat-free yogurt, divided $
• 1/4 cup honey, divided
• 2 tablespoons water
• 1/2 teaspoon grated lime rind
• 3 ripe kiwifruit, peeled and quartered $
• 2 cups ice cubes
• 1/2 cup packed baby spinach $
• 2 tablespoons bottled green tea $
• Kiwifruit slices (optional) $

Preparation

1. 1. Place mango, 1/2 cup yogurt, 2 tablespoons honey, 2 tablespoons water, and lime rind in a blender; process until smooth, stirring occasionally. Divide mango mixture into each of 4 serving glasses; place glasses in freezer.
2. 2. Rinse blender container. Place 1/4 cup yogurt, 2 tablespoons honey, kiwifruit, and next 3 ingredients in blender; process until smooth, stirring occasionally. Gently spoon green tea-kiwi mixture onto mango mixture in reserved glasses, working carefully around inside of each glass to create a clean horizontal line. Garnish with kiwifruit slices, and stir to combine flavors, if desired. Serve immediately.

Cooking Light Fresh Food Fast, Oxmoor House 
2009

Mango Layer Cake

Ingredients

Cake

1 box Betty Crocker® SuperMoist® white cake mix

3/4 cup mango nectar

1/2 cup water

1/4 cup vegetable oil

2 tablespoons grated lime peel

3 egg whites

Filling

1 container Betty Crocker® Whipped fluffy white frosting

2 to 3 medium mangoes, seeds removed, peeled and finely chopped (about 2 cups)

1/2 cup shredded coconut

Mango Rice Pudding

ingredients

2 1/2 tablespoons butter

1 cinnamon stick

3 tablespoons sugar, divided

1 ripe mango, peeled, seeded and diced

1 teaspoon vegetable oil

1 cup jasmine rice

1 cup whole milk

1 1/2 cups evaporated milk

2 cups water

Zest of 1 lime

Pinch ground nutmeg

Directions

Heat a medium-sized pot over medium heat. Melt the butter. Add the cinnamon stick and 1 tablespoon sugar, and stir to dissolve. Add the diced mango, and saute until the mango caramelizes slightly. Remove the mango mixture, leaving the cinnamon stick in the pan, and set the mango aside in a bowl.In the same pan drizzle in the vegetable oil. Add the jasmine rice, and stir to coat the grains in the oil.
Pour in the whole milk, evaporated milk, water, lime zest, and remaining 2 tablespoon sugar, and stir to combine. Simmer the rice for 20 minutes. Once the pudding is cooked, season it with the nutmeg, stir and remove the heat. Add half of the mango mixture back to the pan, and mix.
To serve, ladle the pudding into a bowl and garnish with the reserved mango mixture.

Tropical Mango, Pineapple, and Banana Smoothie!

Tropical Mango, Pineapple, and Banana Smoothie:

1 1/2 cups water
2 1/2 scoops Shaklee 180 Vanilla Smoothie
1 cup organic pineapple chucks frozen
1/2 cup organic mango chunks frozen
1/3 medium organic banana

Add all ingredients to the blender, blend, and enjoy. Remember, it tastes great, but take your time, you are eating an entire meal!

Nutrition Info:

357 calories, 3.9g fat, 0g sat fat, 0g trans fat, 0mg cholesterol, 300mg sodium, 47.5g carbohydrates, 10.5g fiber, 39g sugar, 20.65g protein


source: ashleyvillandry