Mango-Raspberry Topping

Mango-Raspberry Topping

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From: EatingWell Magazine, Spring 2003

The pairing of perfumed mangoes and tart raspberries works well as a waffle topping—and can also be served as a fruit salad.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 2 mangoes, peeled, pitted and diced
  • 1 cup fresh raspberries, or frozen raspberries, thawed
  • 1 cup low-fat vanilla yogurt


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  1. Whisk lime juice and honey in a medium bowl. Add mangoes and raspberries; toss gently to coat. Top each serving of waffles (or pancakes) with the mango-raspberry topping and a dollop of yogurt.

Nutrition information

  • Per serving: 101 calories; 1 g fat(0 g sat); 2 g fiber; 23 g carbohydrates; 2 g protein; 43 mcg folate; 2 mg cholesterol; 21 g sugars; 929 IU vitamin A; 36 mg vitamin C; 66 mg calcium; 0 mg iron; 21 mg sodium; 239 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ fruit, ½ "other" carbohydrate

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