Weight Loss Surgery Cookbook

Chapter 19: Divine Desserts 283

1 Place mango into a resealable plastic bag and place in freezer for 2 hours.

2 Place the frozen cubed mango and lime juice in a food processor and pulse just until the
mango is creamy. (Overblending causes it to defrost and become liquid.)

Tip: Don’t substitute a blender for the food processor. Because of the blade shape, a

blender requires more liquid to mix than this recipe includes.

Per serving: Calories 60 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrate 17g

(Dietary Fiber 2g); Protein 1g; Sugar 14g.

Figure 19-1:

How to chop

a mango.

T Mango Cream

This recipe (see the color section for a photo) is so easy you could almost make it in

your sleep. It’s light, refreshing, simply delicious, and hits the spot when you want

something cold and sweet. Store fresh mango at room temperature until ripe. When rip-

ened, mangoes can be stored in the refrigerator for up to five days.

Stage: Smooth foods

Preparation time: 3 minutes

Chilling time: 2 hours

Yield: 4 servings (^1 ⁄ 2 cup each)

2 cups peeled and cubed mango (see Figure

19-1 for tips on cubing mango)

2 tablespoons fresh lime juice