Strawberry Mango Fruit Dip Recipes

STRAWBERRY MANGO FRUIT SALAD RECIPE

Steps:

• In a medium bowl, stir together the strawberries, mangoes, orange juice, lime zest and agave nectar (or honey).
• Serve immediately or refrigerate (covered) for up to 1 day. It is best served within a few hours.

EASY STRAWBERRY FRUIT DIP

Steps:

• Beat marshmallow creme and cream cheese together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

STRAWBERRY MANGO FRUIT DIP

Steps:

• Blend all ingredients except lemon zest in blender until smooth; spoon into bowl.
• Stir in zest.
• Refrigerate 1 hour.

STRAWBERRY AND MANGO GUACAMOLE

Steps:

• Scoop the flesh of 2 of the avocados into a bowl and mash with a fork. Stir in the lime juice and season with salt and pepper.
• Dice the remaining avocado. Stir it into the mashed avocado along with the strawberries, cilantro, onions, cumin, mangos and jalapenos. Season again with salt and pepper.

FRUIT SPRING ROLLS WITH STRAWBERRY LEMONADE DIP RECIPE BY TASTY

Steps:

• Make the Strawberry Lemonade Dip: Add the Greek yogurt, strawberries, mint, honey, lemon juice, and lemon zest to a blender. Blend until smooth.
• Transfer the dip to a small bowl and garnish with more lemon zest. Chill in the fridge while you assemble the rolls.
• Fill a medium shallow bowl with warm water and set near your work station.
• Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
• Add your desired combination of sliced kiwi, sliced strawberries, sliced mango, raspberries, and sliced green apple to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
• Working quickly, before the rice paper dries out, fold both sides of the rice paper over the fruit to secure.
• Lift the bottom edge of the rice paper and carefully fold it over the top of the fruit, tucking it under on the other side, then gently roll until the fruit is completely covered and the top edge of the wrapper adheres to the spring roll. Repeat with the other ingredients.
• Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients.
• Serve with the chilled dip.
• Enjoy!

STRAWBERRY-MANGO MARGARITA DESSERT

Steps:

• In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9- or 8-inch springform pan; refrigerate 10 minutes.
• Spoon sorbet over crust; spread evenly with metal spatula. Freeze 30 minutes.
• In large bowl, mix thawed strawberries, using wire whisk, until broken into small pieces. Beat in margarita mix until well blended. Fold in whipped cream. Carefully pour into pan over sorbet. Freeze at least 3 hours until firm.
• Using 4-inch wooden skewers, place strawberry half and mango slice on each of 10 skewers. Sprinkle with coarse sugar. Place skewers into top of dessert for garnish. To serve, cut into wedges.

MANGO FRUIT DIP

Steps:

• Puree mango in a food processor.
• Then add marshmallow cream and cream cheese to the food processor and blend well.
• Serve with different fruits for example: pineapple, kiwi, oranges, strawberries, cantaloupe, grapes.
• Enjoy!

STRAWBERRY-MANGO PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
• Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
• Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
• Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
• Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.

STRAWBERRY FRUIT DIP

Steps:

• In a blender, combine the strawberries, sour cream, sugar and vanilla. Cover and process until smooth. , In a small bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Cover and refrigerate for at least 1 hour. Serve with fruit.

STRAWBERRY MANGO SALAD

Steps:

• In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
• On 4 salad plates, arrange salad greens, strawberries, mango and red onion. Pour dressing over salads; sprinkle with pecans.

FLUFFY STRAWBERRY FRUIT DIP

Steps:

• In a bowl, beat cream cheese and preserves until blended. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit.