Mango Colada Scones Food
MANGO COLADA SCONES
The mango adds a great tropical flavor to scones. I love to serve these for tea or for breakfast.-Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 35m
Yield 10 scones.
Number Of Ingredients 7
Steps:
- In a large bowl, combine biscuit mix and brown sugar. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pina colada mix just until moistened. Fold in mango., Turn onto a floured surface; knead 10 times. Pat into a 9-in. x 7-in. rectangle. Cut into 10 rectangles; separate rectangles and place on a greased baking sheet. Melt remaining butter; brush over scones. , Bake at 400° for 12 minutes. Sprinkle with coconut and nuts; bake 2-4 minutes longer or until golden brown. Serve warm.
Nutrition Facts : Calories 240 calories, Fat 12g fat (5g saturated fat), Cholesterol 9mg cholesterol, Sodium 421mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
MANGO PINA COLADA SMOOTHIE
This is my take on a alcohol-free pina colada.
Provided by Godiva Goddess
Categories Drinks Recipes Smoothie Recipes Mango
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the mango cubes, ice, sugar, pineapple juice, cream, and coconut milk into a blender. Puree until smooth, pour into glasses and serve.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 28.7 g, Cholesterol 40.8 mg, Fat 32.1 g, Fiber 2.2 g, Protein 3.1 g, SaturatedFat 25.4 g, Sodium 26.6 mg, Sugar 21.7 g
MANGO COLADA
Make and share this Mango Colada recipe from Food.com.
Provided by Kim127
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a blender (add ice last) and blend until smooth and thick.
- Pour into tall glass and sip slowly!
FROZEN MANGO COLADA
From Canadian Living mag Variation Nonalcoholic Frozen Mango Colada: Use coconut milk instead of the coconut rum.
Provided by wicked cook 46
Categories Beverages
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In shallow metal cake pan, stir together mango and pineapple juices, coconut rum, granulated sugar and lime juice; freeze until firm, about 4 hours. (Make-ahead: Cover and freeze for up to 3 days.).
- Scrape into blender; pulse until smooth. Garnish each serving with pineapple.
Nutrition Facts : Calories 87, Sodium 0.6, Carbohydrate 7.9, Fiber 0.4, Sugar 6.7, Protein 0.2
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