Mango Fool

May 10, 2012

Serves: 4
Prep: 15 min
Cook: 0 min
Total: 15 min


  • 3 mangoes
  • 3/4 cup chopped mango
  • 1 1/2 cups 2% greek-style yogurt
  • 1/4 cup honey
  • 2 tbsp lemon juice

1. Peel 3 mangoes. Chop 2 1/2 of them and cut remaining into ribbons. Reserve 3/4 cup chopped mango.

2. Puree remaining chopped mangoes with 1 1/2 cups 2% Greek-style yogurt, 1/4 cup honey, and 2 Tbsp lemon juice in blender.

3. Layer puree and reserved mango in 4 glasses. Top with ribbons.

Nutritional Facts per serving
Calories 222.9 cal
Fat 2.1 g
Saturated Fat 1.2 g
Cholesterol 5.6 mg
Sodium 32.2 mg
Carbohydrates 47.7 g
Total Sugars 43.8 g
Dietary Fiber 2.9 g
Protein 8 g

Next Up From Rodale's Organic Life

DIY Cracker Jacks
Maple syrup and maple sugar sweeten the peanuts and popcorn in this movie-night treat.
Roast Heritage Turkey With Root-Vegetable Stuffing
Make the better choice this Thanksgiving. Free-range birds are not only more ethical, but they're far more flavorful as well.
FDA Approves Genetically Modified Salmon
The fish, the first approved GMO animal, will soon be available for commercial sale, but it won’t be labeled.