By On Saturday my sister hosted a family dinner. I volunteered to bring dessert and suggested Bread Pudding (because I had some stale bread and because I adore bread pudding). While enthusiastic for that, she reminded me that one of our cousins is diabetic. Not a problem. I did some googling and stumbled on a ‘Nice Cream’ recipe. It is super easy…but of course I couldn’t follow it exactly. And here is why. Multiple recipes called for 12 oz. frozen mangos and 8 oz. frozen sliced strawberries. My grocer only carries 10 oz. and 48 oz. bags of frozen fruit. So I said ‘bucket all’ which is my slang for a dirty phrase (similar to saying fudge) and embarked on this recipe.
Ingredients
- 10 oz. bag of frozen mango chunks
- 10 oz. bag of frozen strawberries, sliced
- 1 Tbsp. of lime juice
- up to 1/2 cup water
Steps
- if strawberries aren’t sliced (mine weren’t), slice them
- dump mango and strawberries AND lime juice into a food processor
- pulse for 1 -2 minutes
- scrape down the sides
- pulse for another 2 – 3 minutes, adding water if you desire a smoother consistency
Thoughts
I got pretty irritated at the grocery store and the recipes that called out the different sizes. Maybe it is the lazy chef in me, I don’t know. I just had no desire to get the larger bag in order to measure accurately. Of course the dessert would have been more mango-y if I did more mango and less strawberry. I found it didn’t taste much like anything but cold, but that is because I likely added too much water and it was so blasted hot outside. Next time (waiting feedback from my sister’s family), I think I’ll try either coconut water to get some tropical fun into the mix. Or possibly switch in some raspberry.
