Recipe of the Week: Frozen Fruit Pops

New England or not, we think it's now safe to say summer is truly here. (If it snows next week, feel free to blame us.) One of the things we love best about this season is the amazing abundance of berries! Between the blueberries and the raspberries, it sure gets wild in our neck of the woods once the calendar flips to July.

This week we wanted to bring you a recipe that not only highlighted some of summer's best berries, but served as a tasty way to cool off. We think we've found it with these super simple ice pops - featuring three kinds of berries along with bananas and yogurt, they're also bursting with nutrition!



Frozen Fruit Pops

You need:

• 2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
• 2 cups plain or vanilla yogurt
• 1/4 cup white sugar
• 8 small paper cups
• 8 popsicle sticks

Directions:

1. Place the berries, sliced banana, yogurt and sugar into a blender
2. Cover and blend until fruit is chunky or smooth, as desired
3. Fill paper cups 3/4 full with fruit mixture
4. Cover the top of each cup with a strip of aluminum foil
5. Poke a popsicle stick through the center of the foil on each cup
6. Place the cups in the freezer for at least 5 hours
7. To serve, remove foil and peel off the paper cup

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Recipe of the Week: Mango Sauce

 This week presented a tough call. On the one hand, it's May and things are getting all sunshine-y and warm and we're feeling more than ever like sinking our little choppers into some fresh fruit... or, better yet, sipping it through a straw. (Happy Belated Cinco de Mayo, by the way!)

On the other hand - also known as our practical-thinking hand - it's May in New England and we've lived here long enough (aka - all our lives) to know that calendars don't mean a thing and just because it's sunny and warm this afternoon, doesn't mean temps can't flirt with the lower 40s this evening.

What to do, what to do. 

Then we came across the perfect recipe to satisfy our taste for springtime fruit - no matter what the weather brings! Cold night? Put it on your pork chops! Warm night? Vanilla ice cream's new best friend!


Mango Sauce

You need:

• 3 cups mangos, peeled, seeded and chopped
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 teaspoon lemon juice
• 1 teaspoon orange juice
• 3 tablespoons water

Directions:

1. In a saucepan over medium heat, combine mangos, butter, brown sugar, lemon juice, orange juice and water
2. Stir until mixture thickens
3. Remove from heat and serve

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Recipe of the Week: Honey Sweet Haroset

Apples, nuts, honey and wine? Yes, please! So simple, but so scrumptious together as haroset, we think this pallet pleaser deserves a spot on the table even when it's not on a Seder plate. In fact, many families make the highly symbolic dish in huge batches in order to enjoy it for breakfast, with lunch or as a snack. We say, why not all three? Shalom!

Honey Sweet Haroset

You need:

• 6 apples, peeled, cored and chopped
• 1 cup finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1 teaspoon white sugar
• 3 1/2 teaspoons honey
• 1/3 cup sweet red wine

Directions:

1. Place the apples and walnuts in a large bowl
2. Mix the cinnamon and sugar
3. Sprinkle cinnamon and sugar mixture over the apples
4. Stir in the honey and wine
5. Serve immediately or refrigerate until serving

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Recipe of the Week: Apple Brownies



So, this apple walks into a brownie... actually, that's a bit misleading. For you see this week's recipe, while it may be called "Apple Brownies," has a lot more in common with what you might know as a "Blondie." In other words, there is no chocolate (brown) to be found here - just apple-y goodness along with the always welcome crunch of pecans. A better name would probably be "Applies" but since that's already a word and would require an ensuing explanation of pronounciation, we'll just stick with Apple Brownies.

Apple Brownies

You need:

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 Granny Smith apples, ppeled, cored, chopped
• 1/2 cup chopped pecans
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees F
2. In a large bowl, cream butter and sugar then beat in egg
3. Stir in apples and pecans
4. In a separate bowl, sift together dry ingredients
5. Add dry ingredients to the butter mixture and mix well
6. Pour into a buttered, 8x8 baking dish
7. Bake for 40 minutes, or until a toothpick comes clean from center of brownie

Find more great fruit recipes on Ruma's web site!

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Recipe of the Week: Bananas Foster

Can it be that time of year already? Whoo hoo, next week (March 8) is Mardi Gras! To help you celebrate, we're offering up a very quick, but most decadent dessert recipe that's as closely tied to New Orleans as Fat Tuesday itself!

We're still making sure you get some fruit but in the spirit of the holiday it's in a really, really indulgent setting. Our friend the banana is the star of this famed NOLA dish and he's potassium-packed and ready to party. He's got no qualms about dropping peel and doing a sweet cannonball into a pool of butter, rum, vanilla and sugar. Won't you join him? C'mon, you only live once!

Bananas Foster

You need:

• 1/4 cup butter
• 2/3 cup dark brown sugar
• 3 1/2 tablespoons rum
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 3 bananas, peeled and sliced lengthwise and crosswise
• 1/4 cup coarsely chopped walnuts
• 1 pint vanilla ice cream

Directions:

1. In a large, deep skillet over medium heat, melt butter
2. Stir in sugar, rum, vanilla and cinnamon
3. When mixture begins to bubble, place bananas and walnuts in pan
4. Cook until bananas are hot, about 1 to 2 minutes
5. Serve immediately over vanilla ice cream

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Recipe of the Week: Easy Guacamole

It's the most wonderful time of the year! OK, maybe the second most wonderful... it's time for "the big game." While it doesn't technically qualify as a holiday, it sure feels like one with all the friends, family and FOOD! Even if your team isn't vying for the title (sniff, sniff) that's no reason not to enjoy yourself.

This week we've got a great recipe to help you do just that, zesty guacamole*  - easy, delicious and always a crowd pleaser. And to our local friends - just try to ignore the fact that it's green... sigh.

Easy Guacamole

You need:

• 3 ripe avocados - peeled, pitted and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 plum tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper

Directions:

1. In a medium bowl, mash together the avocados, lime juice and salt
2. Mix in onion, cilantro, tomatoes and garlic
3. Stir in cayenne pepper
4. For best flavor, allow to refrigerate for one hour before serving

*yup, the avocado is a fruit

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Recipe of the Week: Toasty Turnovers

If you are reading this from pretty much any of the 50 United States, chances are you have recently been/will soon be/are currently cursing your local weather forecaster... and doing so through chattering teeth, shaking a wooly-mittened fist.  You know what you deserve? Some warm delicious, soul-hugging comfort food! With this week's receipe, we think we've found the culinary equivalent of being wrapped up in granny's handmade afghan in front of a roaring fire with a trusty dog curled at your feet. Now if you could just find someone to make it for you while your fingers thaw out from shoveling...

Toasty Apple & Blueberry Turnovers

You need:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 1/2 cup butter chilled and diced
• 3/4 cup milk
• 6 apples, peeled and cored
• 1 cup blueberries
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon dried orange peel

Directions:

1. Preheat oven to 400 degrees F
2. Grease 7x11 inch baking dish
3. In a large bowl, mix flour, baking powder, salt and brown sugar
4. Cut in butter
5. Pour in milk and stir to form dough
6. Turn out onto a well-floured surface and roll out; cut into 6x6 inch squares
7. Fill the core of each apple with blueberries
8. Place whole apple in the center of each square and drizzle with maple syrup
9. Pull up corners of dough and pinch edges together to seal
10. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg
11. Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish
12. Submerge remaining blueberries and apple peelings with dried orange peel in the liquid
13. Bake 45 minutes, basting as necessary, until crisp and brown
14. Serve WARM

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Recipe of the Week: Sweet & Savory Pear Kugel

 

Drooling and driving. It has many causes. Maybe you're driving by a bakery in the pre-dawn hours when all the fresh goodies are coming out of the ovens. Perhaps you pass a billboard with a gigantic juicy hamburger, several feet tall, staring back at you with its glistening onions and pickles. Or, perhaps you hear something delicious on the radio. Certainly this is one of the less common causes of drooling and driving, but it happened to us just the other day! Flipping stations, we heard the word "pears" (seriously, we're attuned to that sort of thing) and stopped. It was our local NPR affilate and on the eve of Hanukkah, a guest was sharing her favorite holiday recipes. Well, this lady had such a way with words, we could practically taste the dense pear and prune sweetened bread and savory sauted onions as she described her go-to recipe for kugel. Don't worry, we didn't try to write it down as we drove. We arrived safely home, looked it up on the Web and now share it with you. Happy Hanukkah and happy eating!

Sweet & Savory Pear Kugel

You need:

• 5 tablespoons vegetable oil
• 2 pounds ripe Bosc pears
• 2 small onions (about 1/2 pound), peeled and cut into 1-inch dice
• salt to taste
• 1/2 loaf thick white bread, about 7 ounces
• 3/4 cup sugar
• 8 tablespoons butter or pareve margarine, melted
• 2 large eggs
• 2 cups pitted prunes
• 1 teaspoon cinnamon
• juice of one lemon
• 1 cup+ water

Directions:

1. Preheat oven to 350 degrees
2. Grease 9-inch springform pan with 2 tablespoons of the vegetable oil
3. Peel the pears and cut all but one of them into 1-inch cubes
4. Heat the remaining 3 tablespoons of oil in a skillet over medium-high heat
5. Lightly saute the onions until translucent; remove from heat, salt lightly, cool slightly
6. Soak the bread for a few seconds in lukewarm water and squeeze dry
7. Put bread in large bowl and mix with 1/4 cup of the sugar and butter/margarine; stir in the eggs, onions and half of the diced pears
8. Pour batter in springform pan and bake for 2 hours
9. While kugel is baking, cook the compote - in a heavy saucepan combine 1 cup water, 1/2 cup sugar, prunes, cinnamon, lemon juice and remaining pears, set on medium-high heat and cook uncovered for 30 minutes
10. Finely grate the remaining pear and stir into the cooked compote
11. When kugel is finished baking, remove from the oven and set on rack to cook for about 20 minutes
12. Remove kugel from pan onto serving platter, spoon half of compote over kugel, serve the remaining compote on the side.

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Recipe of the Week: Ultimate* Cranberry Sauce



The holiday season. It's a time for folks to gather together in peace and harmony. Well, the same is true of fruit. No, really! A couple of weeks ago on this very page (screen) we shared the story of the delightful union of the cranberry and the pear. Today we revisit these fine fruits to find they've forged a fantastic new friendship. The pear, the cranberry, the apple and the orange are all coming together for Thanksgiving and the result is an irresistable combination you'll love to invite to your table every year! (Also, there are pecans. Boy do we love pecans, and their role in this dish is one of the best we've seen outside of a pie-setting.)

*not to take anything away from the Cran-Peary Sauce recipe, but this one is pretty amazing.

Ultimate Cranberry Sauce

You need:

• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple, peeled, cored and diced
• 1 pear, peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon dried cinnamon
• 1/2 teaspoon ground nutmeg

Directions:

1. In a medium saucepan, boil water and sugar until the sugar dissolves
2. Reduce the heat to simmer and stir in the cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon and nutmeg
3. Cover and simmer for 30 minutes, stirring ocassionally, until the cranberries burst
4. Remove from heat and let cool to room temperature

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Recipe of the Week: Cran-pear-y Sauce

When the pear first spied the fetching, ripe cranberries it was love at first sight. Sure, they might sound like an odd  pear-ing, but when these two fall flavors combine you'll agree they were meant to be. In fact, they're such a great couple, we recommend inviting them to your Thanksgiving dinner. In addition to being delightfully warm and possessing great taste theywon't overstay their welcome -  in fact, we're pretty sure they'll be gone before dessert.

Cran-pear-y Sauce

You need:

• 3/4 cup water
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 2 large ripe pears, peeled and quartered
• 1/2 cup fresh or frozen cranberries

Directions:

1. In a saucepan, combine water, sugar and cinnamon
2. Add pears and bring to a boil over medium heat
3. Stir in cranberries
4. Reduce heat; cover and simmer for 10 minutes or until tender, stirring occasionally
5. Serve warm
6. Makes two servings

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Recipe of the Week: Gingered Pears

Halloween is coming and to get into the spooky spirit, this week, we bring you a recipe that will appeal to your sweet tooth and get you that all important serving of fruit!

We are also pleased to have the opportunity to use this creepy pear picture. Something about it just gives us the willies. Weird, right? It's like "ooooh, bewaaare the peaaaaar!"  But we digress.

After Halloween night, you'll have plenty of super-bad-for-you, highly processed candy to satiate your sweet tooth (not that there's anything wrong with that - can't wait for peanut butter cups!). But until then, we invite you to keep it real with this easy to make palate-pleasing pear treat.

Gingered Pears

You need:

• 4 medium ripe pears, peeled and quartered
• 1 cup water
• 1/4 cup sugar
• 1/2 teaspoon ground ginger

Directions:

1. In a large skillet, place pears in water
2. Cover skillet and cook pears over medium heat for 25-30 minutes or until tender
3. Turn the pears over
4. Combine sugar and ginger then sprinkle mix over pears
5. Cover skilled and cook 5-10 minutes longer
6. Serve warm

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Recipe of the Week: Easy Apple Dumplings

It happens everytime we go apple picking. Intoxicated by the crisp fall air, blue skies and the smell of leaves, we run from orchard to orchard filling bag upon bag with every sweet looking fruit we see. Gala, Granny Smith, McIntosh - we'll take one of each... make that a dozen! How lucky we are to live in the Northeast at this time of year - we'll have pies, caramel apples, candy apples, apple cake, apple cider, apple sauce!

And then... we plum run out of things to do with our apples. And yet, we certainly haven't run out of apples to do things with. So this week we bring you a super simple recipe that will use no less than 15 of the little guys, meaning you can both fill your tummy and clear your counter tops! How do you like them... nah, too easy.


Easy Apple Dumplings

You need:

• 3 (12 ounce) cans of refrigerated buttermilk biscuits
• 15 medium apples, peeled cored and halved
• 2 cups sugar
• 2 cups water
• 1 cup butter or margarine, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon

Directions:

1. Heat oven to 350 degrees F
2. Grease two 13x9 baking dishes
3. In a bowl combine sugar, water, butter and vanilla and set aside
4. Flatten biscuits with hand
5. Wrap each biscuit around an apple half and place seam-side down in baking dishes
6. Pour half the sugar mixture into each pan
7. Sprinkle cinnamon over dumplings
8. Bake, uncovered until dumplings are golden brown and apples are tender; about 35-40 minutes
9. Serve warm

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Recipe of the Week: Pear Scones

Hmmm, decisions, decisions. All the fruit in that box looks tempting, but we're gonna go with the pears. And it's not just because they're in season and so yummy and full of nutrients.

No, those are all great reasons but to be honest, we're picking pears because we have this great recipe for scones that calls for pears. And, as previously mentioned, we kinda have a thing for breakfast so when the opportunity to incorporate pears into our morning meal presented itself we jumped at it with arms (and mouths) wide open!

Pear Scones

You need:

• 1 cup chopped pear
• 1 3/4 cups all-purpose flour
• 1/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/3 cup butter, chilled
• 1 egg
• 1/2 cup half-and-half cream

Directions:

1. Preheat oven to 375 degrees F
2. In a large bowl, sift together the flour, brown sugar, baking powder, cinnamon and salt
3. Cut in butter until the mixture has a crumbly texture
4. In a separate bowl, whisk together the egg and half-and-half
5. Stir the egg mixture into the flour mixture until combined
6. Stir in the pear
7. Drop large spoonfuls of the dough onto an ungreased baking sheet
8. Bake in preheated oven until golden brown, about 15 minutes
9. Rest on cooling rack before serving

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Recipe of the Week: Amazing Apple Pancake Topping

What were we just talking about? Oh yeah, breakfast! This week as we officially bid a fond farewell to summer, we want to embrace the autumnal equinox the best way we know how - with pancakes! The afternoons may still wind up balmy, but chilly mornings are here to stay for awhile, so why not make the most of them with something warm and comforting? 

 

And since these are the first pancakes of the fall season, they ought to be special. No low-sugar, reduced calorie syrup in a squeezy bottle that's been on the door of your fridge since March. No, we've got something much, much better that  - naturally - includes your morning helping of fruit!

 

Behold:

 

Amazing Apple Pancake Topping

You need:

• 4 1/2 tablespoons unsalted butter
• 4 Red Delicious apples - peeled, cored and diced
• 3 tablespoons light corn syrup
• 1 cup brown sugar
• 3 teaspooons ground cinnamom
• 2/3 cup chopped pecans, toasted

Directions:

1. Melt butter in a saucepan over medium heat
2. Stir in apples, brown sugar, corn syrup, cinnamon and pecans
3. When mixture begins to bubble, reduce heat to low
4. Simmer until apples are soft and syrup has slightly thickened, about 10 to 15 minutes

 

Looking for more great fruit recipes? Click here!

 

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Recipe of the Week: Quick Caramel Apple Dip

It's back to school time and that means it's time for after school snacks! We realize that not every kid is as enthralled with fruit as we Ruma kids were (ok, maybe "enthralled" is a bit strong) so this week we have a quick and easy recipe that will make getting those all-important daily servings of fruit a little bit sweeter! (It even sneaks in a little dairy!)

Quick Caramel Apple Dip

You need:

• 16 individually wrapped caramels (unwrapped)
• 1/4 cup water
• 1 (8 oz.) package cream cheese
• 1/2 cup brown sugar

Directions:

1. In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently
2. When mixture is smooth, remove from heat
3. In a medium bowl, cream together cream cheese and sugar
4. Fold in caramel mixture
5. Serve immediately

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Recipe of the Week: Nectarine Dream

Ahh, one of the true treasures of summer - the nectarine. All through the spring we dream about the time of the season when these perfect little fuzz-less peaches reach their peak. (What? Doesn't everyone dream about fruit?) Lucky for us, that peak comes in the dog days of summer when we are most in need of their juicy goodness!

Nope, there's nothing better than a ripe nectarine on a sultry summer day. Or so we thought.  Then we happened upon this week's recipe... a smoothie so delightfully dreamy, we went out and bought a hammock just so we could have a special place to enjoy it. Sweet dreams...

Dreamy Nectarine Smoothie

You need:

• 2 large nectarines, pitted and quartered
• 1 banana, cut into pieces and frozen
• 1 large orange, peeled and quartered
• 1 cup vanilla yogurt
• 1 cup orange juice
• 1 tablespoon honey

Directions:

1. Place all ingredients in a blender and blend until smooth
2. Be all psyched that there was only one step and enjoy your smoothie!

Looking for more great fruit recipes? Click here!

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Recipe of the Week: Fresh Blueberry Scones

We woke up this morning thinking, as we often do, about breakfast. What to have? Cereal? Toast? Bagel? Not again. Boring. Blah. But we had a bagel anyway. Sigh. Then (when it was way past breakfast time) inspiration struck! It's blueberry season, and we should know, as Ruma's is currently rife with shipments of fresh Maine wild blueberries... this delicious little superfood is just the thing to perk up bland breakfasts!

Tonight the following recipe is being put into service so that tomorrow we can get excited about our morning meal! Homemade scones with fresh blueberries... mmmm... perhaps with a cup of tea... out on the veranda... with a little morning breeze whispering across the tips of the dewy grass. Okay, so it will probably be in the car on the way to work with a cuppa DD coffee - but it's still gonna be awesome!

Fresh Blueberry Scones

 You need:

• 2 cups all-purpose flour 
• 1/4 cup packed brown sugar 
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, chilled
• 1 cup fresh blueberries
• 3/4 cup half-and-half cream
• 1 egg
• White sugar for sprinkling

Directions:

1. Preheat oven to 375 degrees F
2. Cut butter into mixture of flower, sugar, baking powder and salt
3. Add blueberries and toss to mix
4. In a separate bowl beat together cream and egg and slowly pour into dry ingredients, stirring with rubber spatula until dough forms 
5. Knead just until dough comes together, 3 or 4 times; don't over handle the dough
6. Divide dough in half; on a lightly floured surface, shape each half into a 6-inch round; cut into 6 wedges
7. Sprinkle sugar, to taste, on top of wedges 
8. Bake on ungreased sheet for about 20 minutes

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Recipe of the Week: Fruity Salsa and Cinnamon Chips

Phew, it seems the heat has dissipated a bit - at least for now. So while we have this respite from oppressive weather we thought we might entice you to try a recipe that requires just a wee bit of oven use.

C'mon, you can do it - when you dip these crispy, delicious cinnamon tortilla chips in the cool fruity salsa we think you'll agree it's totally worth it!

Fruity Salsa with Cinnamon Tortilla Chips

You need:

• 1 Fuji apple, peeled, cored and diced
• 1 cup sliced fresh strawberries
• 2 kiwis, peeled and sliced
• 2 bananas, peeled and sliced
• 1 tablespoon fresh lime juice
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 6 (10 inch) flour tortillas
• 3 tablespoons white sugar
• 1 tablespoon ground cinnamon
• Butter or margarine to taste

Directions:

1. In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, 2 tbs white sugar, 1/2 tsp cinnamon and 1/2 tsp nutmeg; cover and chill in refrigerator for about 20 minutes.
2. Preheat oven to 350 degrees F
3. Spread butter or margarine to taste then sprinkle with 3 tbs white sugar and 1 tbs ground cinnamon on flour tortillas
4. Slice tortillas into triangles and place on baking sheet; bake for about 10 minutes or until crispy
5. Serve the warm chips with the chilled salsa

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Recipe of the Week: Keep Cool - Go Bananas!

In our ongoing quest to help keep you cool during this crazy-hot summer, we're pleased to bring you a REALLY simple recipe for a sweet frozen banana treat. Three ingredients. No complicated instructions. We're so there.





Banana Sorbet

You need:

• 1 cup white sugar
• 1 cup water
• 1 cup mashed bananas (approximately 3 bananas - arms and faces optional)

Directions:

1. In a small saucepan, stir together sugar and water
2. Bring to a boil, then remove from heat and allow to cool
3. When the sugar syrup is cool, stir in bananas
4. Pour mixture into a freezer-safe baking dish
5. Freeze for 3 to 4 hours until set at the edges
6. Remove from the freezer and transfer to a mixing bowl, beat until smooth
7. Return to freezer until gently set, at least 2 hours

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Recipe of the Week: Refreshing Mango Sorbet

It's July. And yes, it's supposed to be hot in July. But, c'mon, it's soooo hot! And if you live in the Northeast like we do, you know that it's also soooo humid. Even when the crazy monsoon-esque rain comes, it barely seems to break the heat - it just makes it more huuuumid.

As you can see, all this heat and humidity makes us a little cranky and prone to complaining, not to mention lethargic... so this week we found a recipe that is cold (hooray!), sweet (yippee!) and best of all quick to make (yes!). Don't have mangos? Please, by all means, don't feel like you need to peel yourself off the chair and go to the store - just about any fresh fruit you have handy will do the trick. Ahhhh.

Creamy Mango Sorbet

You need:

• 2 mangos - peeled, seeded and cubed
• 1 cup sugar
• 1 cup cream
• 1 cup ice
• 1 large resealable plastic freezer bag

Directions:

1. Place all food ingredients in a blender and puree until smooth
2. Pour mixture in a large resealable plastic freezer bag
3. Seal and freeze for 45 minutes to an hour
4. Move the contents around in the bag every 15 minutes while freezing

Looking for more great fruit recipes? Click here!


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