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Summer "Dessert"

We spend many mornings poolside –
and when I say mornings, I mean 10 a.m. to 1:30 or so. We take
snack breaks and consume lots of fruit and water, but by the time
we head home for naptime the girls are parched and drooping. And
that’s when I whip out my secret weapon.

I’ve got a special dessert – “Mango Sorbet”
– that I use when I need to keep the girls cooled off and
hydrated. Made purely from fruit and full of liquid and vitamins,
it is a great answer to a hot day. Maddie and Cora are in love with
my “Mango Sorbet”, thinking it’s this awesome
dessert they get to eat in the middle of the day. In reality, it
couldn’t be healthier. Here’s how you make it:

Pour a bag of frozen mango chunks (at most
grocery stores) into a food processor. Don't use the jarred ones,
because they've got sugar added.

Add a few pieces – maybe a half cup or cup – of fresh
(not canned!) pineapple.

Pour in about a fourth of a cup of coconut milk – purely
optional for flavor. And I don’t mean the sweetened stuff,
but the coconut milk in the Thai section of the grocery store.

Puree the whole thing, and freeze in those individual Tupperware

I throw these in the girls’ insulate lunch bags when we go to
the pool, and by the time we head home they’re just soft
enough to eat with a spoon – a true sorbet consistency.
There’s no seeds, so it’s nice and smooth, and Maddie
and Cora get a kick out of eating summer desserts just like all
their friends with the popsicles. Except better.

Give it a try – I’ve never met a kid yet who
didn’t like it. And my girls are contentedly silent the
entire wagon-ride home.


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