Mango-Raspberry Topping

Spring 2003

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

Mango-Raspberry Topping

Makes: 8 servings

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  • 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


  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.


Per serving: 84 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 20 g carbohydrates; 2 g protein; 2 g fiber; 22 mg sodium; 178 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1/2 other carbohydrate

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