Mango-Mint Fruit Dip

Mango-Mint Fruit Dip

Mix up this creamy four-ingredient dip, and you’ll be snacking in no time.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

16

servings

1
cup chopped seeded peeled mango (about 1/2 medium)
1
teaspoon chopped fresh mint leaves
1
cup marshmallow creme
1
package (8 oz) cream cheese, softened
Assorted cut-up fresh fruit
  1. In food processor, place mango and mint. Cover; process about 10 seconds or until smooth.
  2. Add marshmallow creme and cream cheese; process about 10 seconds or until well blended. Serve with fruit. Garnish with mint leaf, if desired.
Makes 16 servings (about 2 tablespoons dip and 2/3 cup fruit each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Peeled mango strips are often available in the refrigerated section of the produce department. They can be used in place of fresh mango, but their flavor will differ slightly from that of fresh.
Tip
Cubes of fresh honeydew, cantaloupe and watermelon all make delicious dippers.

Nutrition Information:

1 Serving (1 Serving (About 2 Tablespoons Dip and 2/3 Cup Fruit))
  • Calories 130
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 55mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 2g,
    • Sugars 15g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.