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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
1 mango


1.      Peel and seed cantaloupe. Cut into 1-inch pieces.

2.      Place in blender or food processor with lemon juice and honey, and puree until very smooth.

3.      Pour mixture into a shallow 9- by 12-inch glass pan and set in the freezer for 2 hours.

4.      With a fork, chip and stir the icy mixture and return it to the freezer for two to four hours.

5.      Peel and cut mango into long slices.

6.      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.

Nutritional information

Makes 4 servings.

Calories:  144
Total fat:   0.5 grams
Carbohydrate: 37 grams
Sodium:   63 milligrams
Fiber:  5 grams
Protein: 3 grams
Cholesterol:  0 milligrams

The National Heart, Lung and Blood Institute’s “Keep the Beat: Heart Healthy Recipes”.

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