Roasted Peach-Mango Dole Whip
Cook time – 25 min
- Total time
- 40 minutes
- Preparation time
- 15 minutes
- Calories
- 202
- Portions
- 4
Directions
1. Preheat oven to 425°F; line 2 rimmed baking pans with parchment paper. Spread peaches and mangoes in a single layer on 1 prepared pan; roast 25 minutes or until very tender, stirring once halfway through roasting. Transfer mango mixture to second prepared pan; add banana and freeze 5 hours or up to overnight.
2. Purée milk, sugar, lime zest and frozen fruit mixture in a blender on high until smooth, scraping down sides of blender occasionally. Makes about 3 cups.
3. Divide peach mixture into 4 small bowls; garnish with lime zest, if desired.
Tips & Tricks
Freeze peach mixture, uncovered, 1 hour and pipe into bowls using a piping bag fitted with a star tip for the classic DOLE® Whip look.
Ingredients
- 3 large DOLE® Peaches, peeled, halved, pitted and chopped
- 2 DOLE® Mangoes, peeled, pitted and chopped
- 1 large DOLE® Banana, peeled and quartered crosswise
- 1 cup refrigerated original coconut milk
- 2 tablespoons powdered sugar
- 1 teaspoon lime zest (from 1 DOLE® Lime) plus additional for garnish (optional)
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 3/4 Cup |
| Calories | 202 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (2 g) | 3% |
| Saturated Fat (1 g) | 7% |
| Sodium (13 mg) | 1% |
| Total Carbohydrate (47 g) | 17% |
| Dietary Fiber (5 g) | 18% |
| Total Sugars (39 g) | |
| Included Added Sugars (4 g) | |
| Protein (3 g) | 6% |
| Calcium | 10% |
| Iron | 4% |
| Magnesium | 8% |
| Manganese | 10% |
| Phosphorus | 4% |
| Potassium (612 mg) | 10% |
| Thiamin | 6% |
| Vitamin A | 10% |
| Vitamin B6 | 20% |
| Vitamin C | 70% |
| Vitamin D | 2% |
| Vitamin E | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.