Raspberry-Mango Sundae

Raspberry-Mango Sundae

2 Reviews
From the EatingWell Kitchen

Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1/2 cup thawed frozen raspberries
  • 1 tablespoon sugar
  • 1/4 teaspoon lemon juice
  • 2 scoops of nonfat vanilla frozen yogurt
  • 1/2 mango, diced
  • 2 tablespoons chopped toasted nuts


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  1. Puree raspberries, sugar and lemon juice in a blender. Serve over scoops of nonfat vanilla frozen yogurt with mango and nuts.

Nutrition information

  • Per serving: 206 calories; 2 g fat(0 g sat); 2 g fiber; 43 g carbohydrates; 6 g protein; 22 mcg folate; 1 mg cholesterol; 14 g sugars; 475 IU vitamin A; 20 mg vitamin C; 163 mg calcium; 0 mg iron; 61 mg sodium; 275 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1/2 fruit, 1 1/2 other carbohydrate, 1/2 fat

Reviews 2

June 30, 2014
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By: Ann Marie Natal
This really hit the spot for a sweet treat. The mango and raspberry combination was delicious. If youGÇÖre having issues with the raspberry mixture coming together, adding a little water helps create a saucy consistency.
January 21, 2010
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By: EatingWell User
portion size was too small to effectively puree in my blender, any suggestions?

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