WHY YOU’LL LOVE THIS MEXICAN FRUIT SALAD RECIPE

• Sweet, tangy, and a little spicy all in one bite
  
• Quick to throw together with fresh, simple ingredients
  
• Perfect for parties, BBQs, or hot days
  
• Easily customizable based on what you have
  
• Way more exciting than traditional fruit salad

Mexican Fruit Salad

I served this at Sassy’s 16th birthday in little cups with packets of Tajín on the side… and people went crazy for it.

Not polite “oh this is nice” energy. Actual going-back-for-more, asking-what’s-in-it, where-did-you-get-this kind of reaction.

And it makes sense. It’s fresh, it’s juicy, and then you get that hit of lime and Tajín that completely changes everything. It wakes the whole thing up.

This Mexican fruit salad recipe looks simple (and it is!), but it’s one of those dishes that surprises people. In a very good way.

INGREDIENT NOTES 

• Grapes (Red + Green): This mix gives you both sweetness, a little tartness, and plenty of crunch.
  
• Strawberries: Add color, soft texture, and sweetness. Look for ones with ruby red color, and cut them bite-sized for easy eating.
  
• Fresh Pineapple: Brings bright acidity and balances the sweeter fruits. This is not the time for canned chunks!
  
• Mango: Sweet, soft, and a little rich. It ties everything together. The fruit should feel firm and heavy, with just a little bit of give when squeezed.
  
• Fresh Lime Juice: Essential for that fresh, citrusy pop. Bottled won’t cut it.
  
• Tajín Seasoning: The magic. Tangy, slightly spicy, and salty. Adjust the amount to taste or let everyone add their own!

VARIATIONS

Watermelon Add-In: Adds extra juiciness and a refreshing bite. Grab a seedless one to make it easy.

Cucumber Twist: Include sliced English cucumber for a slightly savory, ultra-refreshing version.

Honey-Lime: Mix honey into the lime juice if your fruit isn’t very sweet.

Spicy Kick: Add extra Tajín or a pinch of chile powder.

Tropical Mix: Slice up some kiwi or papaya for more variety.

No Heat: Skip the Tajín and use just lime juice and a pinch of salt.

Individual Cups: Perfect for parties… easy to serve and grab.

SERVING SUGGESTIONS

• Portion into small cups with extra Tajín packets on the side (just like Sassy’s party).
  
• Serve fruit Mexican salad alongside street tacos or steak fajitas.
  
• Tastes great with Grilled Tequila Lime Chicken or barbacoa.
  
• Add to a brunch spread with huevos rancheros or chilaquiles.
  
• Take this to a potluck with our Mexican Street Corn Pasta Salad.
  
• Great as a light dessert after heavier meals.
  

FRUIT SALAD MEXICAN FAQ

Fruit salads can fall flat if everything tastes the same. That’s why contrast matters. 

You want different textures, different levels of sweetness, and something to wake it all up. And that’s exactly what the lime and Tajín do here: they sharpen the flavor of the fruit instead of covering it up. 

Adding the seasoning right before serving keeps everything bright and fresh instead of watery or dull. 

Just a little patience and following the right steps will let this fruit salad with Mexican flair reach its full potential.

TOOLS NEEDED

• Large Mixing Bowl: Allows plenty of room to toss everything without crushing the fruit.
  
• Sharp Knife: For clean, even cuts.
  
• Cutting Board: Preferably with some space. There’s a good amount of fruit in this Mexican fruit salad recipe!
  
• Measuring Spoons: Helpful for controlling the Tajín.
  
• Serving Cups (Optional): Perfect for parties and portioning.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Fruit Salad Recipes

Orange Honey Rainbow Fruit Salad Recipe + Video

Best Summer Fruit Salad Recipe With Vanilla Dressing

Best Ever Tropical Fruit Salad + Video

Mojito Fruit Salad

Print

Mexican Fruit Salad

Bright and tangy Mexican Fruit Salad combines strawberries, grapes, pineapple, and mango with fresh lime juice and a hit of Tajín seasoning.

Course Salad

Cuisine Mexican

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 cups

Calories 94cal

Author Donna Elick

Ingredients

• 2 cups red grapes about 10 ounces
• 2 cups green grapes about 10 ounces
• 2 cups strawberries about 12 ounces, hulled and halved or quartered
• 2 cups fresh pineapple diced (about 12 ounces)
• 2 large mangos diced (about 2 to 2 ½ cups)
• 1 large lime juiced (about 2 to 3 tablespoons), plus extra lime wedges for serving (optional)
• 1 1/2 to 2 teaspoons Tajín seasoning

Instructions

• PREP FRUIT: Wash and dry all fruit. Add 2 cups red grapes, 2 cups green grapes, 2 cups strawberries, 2 cups fresh pineapple, and 2 large mangos to a large mixing bowl.
• ADD LIME JUICE: Drizzle 2 to 3 tablespoons fresh lime juice over the fruit.2 cups red grapes
• SEASON: Sprinkle 1 teaspoon Tajín evenly over the fruit and gently toss to combine.
• FINISH: Sprinkle an additional ½ to 1 teaspoon Tajín over the top for extra flavor.
• SERVE: Serve immediately with lime wedges on the side if desired.

Notes

Make-Ahead: Prep the fruit up to 4 to 6 hours ahead and store covered in the refrigerator. Add lime juice and Tajín just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. The fruit will release juices and soften over time.

Ingredient Tip: Tajín adds a tangy chili-lime flavor with mild heat. Adjust the amount based on your spice preference.

Sweetness Tip: If your fruit is not very sweet, stir 1 to 2 teaspoons honey into the lime juice before adding.

Nutrition

Serving: 1 | Calories: 94cal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 2mg | Sugar: 20g | Fiber: 2g | Calcium: 22mg | Iron: 1mg

Originally published May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mexican Fruit Salad appeared first on The Slow Roasted Italian.

Tropical Popsicles

Ice pops or popsicles — whatever you call them — are such an easy and healthy treat. Smoothie pops are a particular favorite of Munchkin’s, and they don’t even require any extra effort.

Virtually every morning, Chad and Munchkin enjoy a Banana Orange Smoothie. I’ll pour whatever is left over into a mold and pop it in the freezer so she can have tiny pops to snack on throughout the day.

It inspired me to come up with as many homemade popsicle recipes as I could!

Chad and I are totally hooked on Raspberry Lemonade Yogurt Ice Pops, and I can’t get enough of the strawberry balsamic flavor. For a twist make these coffee popsicles, you’ll thank me!

But believe me when I say, these layered tropical ice pops might be our new favorites. The best part is that they’re made entirely with fresh fruit — no sugar, no yogurt, and no blending. Easy peasy!

Love fresh tropical flavors? Our Fruit Salad Recipes roundup has even more easy, colorful ideas the whole family will love.

Ingredient Notes and Substitutions

• Pineapple – Ripe pineapple means the difference between bland or sour fruit and an extra juicy, extra sweet flavor.
  
  The rind should be golden yellow in color (not green) and firm, with a sweet smell at the base.
  
  To be sure, gently tug on some of the center leaves — they should come out easily when the fruit is ripe!
  
• Raspberries – Look for vibrant berries and pick through the bunch to remove any stems or leaves. Give them a quick rinse in cool water, then drain and pat dry with paper towels before mashing.
  
  Frozen will work in a pinch, but you’ll need to thaw and drain them really well beforehand.
  
• Mango – There may be a few different varieties to choose from — some mangoes are completely yellow, while others are green and red. You can use either for this tropical popsicle recipe.
  
  Ripe mangoes will be firm with some give when gently squeezed, much like a tomato or avocado. Avoid any that are overly soft or bruised.
  
• Kiwi – Fuzzy on the outside but tart and sweet on the inside! These will feel similar to mangoes when ripe — some give when squeezed, between rock hard and squishy.
  
• Honey – Add up to 1 tablespoon per mashed fruit mixture if it needs a little extra sweetness. Honey will also ensure your fruiti pops are soft and biteable!

Tips and Tricks to Make Perfect Tropical Ice Pops

• Measure the volume of your molds first.

Fill each mold with water, then pour that into a measuring cup so you can see what you’re working with. Some of mine hold 4 tablespoons, but a lot of molds available for purchase only hold 3 tablespoons.

Since there are 4 different fruits, that means larger molds can hold 1 tablespoon of each flavor. But you’ll have to get a little more creative with smaller molds.

Here’s a little math to help: If you can make 6 ice pops and each mold holds 3 tablespoons, then you’ll need 18 tablespoons of fruit total.

Divide that by 4 flavors, and you get 4.5 tablespoons of each fruit between all 6 molds.

In that case, measure out that amount of each mashed fruit and divide it evenly between the molds by sight. Or, simply stick with your 3 favorite fruits to make it easier LOL.

• Blend pineapple and mango for the best texture.

These fruits have a lot of stringy fibers, so you’ll get the smoothest consistency if they are blended instead of mashed by hand.

Blending will also prevent any tiny pockets of air that can trap ice crystals or affect the structure of your tropical fruit pop.

• Keep the sides clean as you add each layer.

Any fruit residue left behind will mess with those clean, distinct tropical popsicle layers!

I didn’t have any trouble spooning the mashed fruit directly into the center of the ice pop molds, but you’ll get more precise results with plastic baggies.

Spoon each mashed fruit into a different baggie (as close to the bottom corner as possible), then snip off the corner and squeeze it right in. It’s like a homemade piping bag!

Prep Ahead

• Peel and chop fruit

What You’ll Need for This Recipe

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• If needed, use a Food Processor or high-powered Blender to purée the fruit.
• Sieve – Use this to strain the raspberries so there are no seeds in your tropical popsicles.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

More Tasty Flavor Ideas

You may notice a common theme with the fruits used in this recipe — they’re all naturally tart! A little honey will sweeten them right up, but you can also swap out any layer with something sweeter.

Double down on tropical flavor by mixing shredded coconut into a few of the layers.

Or, use this recipe as a guide for something new entirely! Layer strawberries, blueberries, raspberries, and blackberries for a Very Berry ice pop.

You can even enjoy fruity popsicles well into the fall thanks to stone fruits. Peaches, plums, apricots, and cherries would all be just as delicious in frozen form.

Storing Frozen Fruiti Pops

Because these tropical popsicles are made entirely with fresh fruit, they are at a higher risk of becoming icy or getting freezer burn.

As soon as they are frozen solid, transfer them to a freezer-safe storage bag. They can stay inside individual molds, but if you have to kind where all the molds are connected, you’ll need to carefully remove them first.

Wrap each tropical fruit pop in parchment paper or smaller zippered baggies before stacking in the larger storage bag.

Enjoy within 1 month for the best texture and flavor!

Tropical Popsicle FAQ

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Other Easy Popsicle Recipes

Blueberry Popsicles (with Yogurt)

Berry Red White and Blue Popsicles

Sublime Strawberry Popsicles

Strawberry Yogurt Popsicles with Lime

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Tropical Popsicles (Raspberry, Mango, Pineapple & Kiwi)

These Tropical Popsicles are full of summer flavors, made with layers of fresh raspberry, mango, pineapple, and kiwi. No added sugar!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 15 – 18 Ice Pops

Calories 84cal

Author Donna Elick

Ingredients

• 6 ounces fresh raspberries pureed and strained to remove seeds
• 1 whole pineapple peeled and chopped (about 4 cups)
• 3 ripe mangoes peeled and chopped (about 3 cups)
• 6 kiwis peeled and chopped (about 2 cups)
• 4 tablespoons honey divided (or to taste)

Instructions

• PREP FRUIT: Puree 6 ounces fresh raspberries in a blender until smooth. Press through a fine-mesh sieve to remove seeds. Set aside.
• PUREE REMAINING FRUIT: Separately puree the chopped 1 whole pineapple, 3 ripe mangoes, and 6 kiwis until smooth. Keep each fruit mixture separate.
• ADJUST SWEETNESS: Taste each fruit puree. If needed, stir in up to 1 tablespoon honey per fruit mixture 4 tablespoons honey, depending on ripeness.
• LAYER: Spoon about 1 tablespoon of kiwi puree into each popsicle mold. Follow with pineapple, then mango, and finish with raspberry puree. Fill molds according to their size.
• FREEZE: Insert sticks and freeze for at least 4 hours, or until completely solid.
• SERVE: Run molds briefly under warm water to release and enjoy immediately.

Notes

Ripeness Matters: The sweeter the fruit, the less honey you’ll need.

Mold Size Tip: Larger ¼-cup molds will fit all four layers. Smaller molds may only fit three layers.

Storage: Store frozen pops in a freezer-safe bag or container for up to 2 months.

Variation: Add a splash of coconut milk for a creamier tropical twist.

Nutrition

Serving: 1 | Calories: 84cal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Sugar: 17g | Fiber: 3g | Calcium: 24mg | Iron: 1mg

Originally published July 2012, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tropical Popsicles (Raspberry, Mango, Pineapple, & Kiwi!) appeared first on The Slow Roasted Italian.

Strawberry Mango Salsa

When you think salsa, you probably picture a variety of tomato-based dips and sauces, right? Maybe you’ve ventured out with Chipotle’s corn salsa, but let me tell you…

You haven’t lived until you’ve tried fruit salsa!

It’s the perfect summer snack or topping, making excellent use of all the sweet and juicy produce available this time of year.

Mango and strawberry salsa is one I’ve been meaning to try, and I finally perfected the recipe. The secret?

Freshly squeezed lime juice and just a little bit of chili powder to balance all that sweetness and draw out more of the natural heat in jalapeños.

Plus, this combo tastes good with just about everything and even by itself. Add it to the menu with my pineapple salsa for your next cookout!

Ingredient Notes and Substitutions

• Strawberries – Choose ripe berries with a vibrant color that are still quite firm. Softer berries will end up a bit mushy when mixed with everything else.
  
  Also, look for ones that have consistent color instead of white or pale pink at the top. Those are guaranteed to be sweeter and more flavorful!
  
• Mango – Ripe mangoes have a slight give when squeezed and smell sweet at the stem.
  
  The color on the inside should be a golden yellow (not pale yellow), and the fruit should be soft but firm, not hard and crunchy.
  
• Jalapeño – Feel free to adjust the amount based on your heat tolerance. You can reduce the spice by removing the ribs and seeds, or leave them for a more fiery bite.
  
• Red Onion – If yours is extra pungent, cut it into slices and soak them in ice water for 5-10 minutes. Then, drain and dice before adding them to the bowl.
  
  In a pinch, you can probably get away with a white onion, but it’s a lot sharper than a red one.
  
• Cilantro – A staple in Mexican dishes, especially salsa. Clean and dry the bunch really well before plucking off the leaves. Avoid any that are yellow or wilted.
  
  There isn’t really a close substitute, but fresh basil or mint would go well with the other ingredients.
  
• Lime – Fresh-squeezed juice will have the best flavor, plus you can use some zest if you want to amp up the citrus. Avoid bottled juice when making this mango strawberry salsa.
  
• Chili Powder – Swap with TajÍn or add a little chipotle chili powder or cayenne for even more heat!

How to Make Perfect Spicy Fruit Salsa

This recipe really doesn’t get much easier… Chop everything up, mix together in a bowl, and get to dipping!

Unlike some other salsas, it’s crucial that you chop everything by hand and not try to use a food processor. 

You want little chunks of everything in every bite, and an electric blade will end up mashing and mushing the fruit instead. Think of it like a fruity pico de gallo!

And while it’s perfectly scrumptious right away, the flavors will develop a little more if you chill it for an hour or two.

Be sure to give your strawberry mango salsa a quick taste before serving to see if it needs more of anything. Do so again if you chill it before serving, just to be sure!

Prep Ahead

• Clean, destem, and dice strawberries
• Peel and dice mango
• Seed and mince pepper
• Dice red onion
• Chop cilantro

Donna’s Pro Tips

• Use a ripe mango: Not too soft, not too firm. Press gently… it should yield slightly.
  
• Chop uniformly: This makes the salsa look beautiful and ensures even flavor in each bite.
  
• Avoid soggy salsa: Only add the lime juice right before serving, especially if preparing in advance.
  
• Boost flavor: Add a pinch of sea salt to enhance the sweet and spicy notes.
  
• Add more texture: Stir in diced avocado right before serving for a creamy contrast.

Serving Suggestions 

When it comes to dippers, you can’t go wrong with tortilla chips, pita chips, or crackers. Even cinnamon sugar chips or graham crackers would be yummy!

Mango strawberry salsa also tastes incredible on grain bowls and grilled or air fried shrimp. 

I plan to try it on my next batch of fish tacos, and it would be great over grilled or smoked chicken and salmon instead of heavier sauces or marinades.

Storing Mango and Strawberry Salsa

Leftovers will continue to soften the longer they sit, so they’ll really only last 1 or 2 days in the fridge. Definitely don’t try to freeze this!

If you want to prep your strawberry mango salsa ahead of time, store all the ingredients in separate containers in the refrigerator and mix them together just before serving.

Mango Strawberry Salsa FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Salsa Recipes

Pineapple Salsa Party Dip

Restaurant-Style Garden Fresh Salsa

Chipotle Corn Salsa Recipe

Best 5-Minute Fire Roasted Salsa Recipe + Video

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Strawberry Mango Salsa

Strawberry Mango Salsa is sweet, spicy, and a little bit smoky, making it just right for summertime! Make a batch in 10 minutes or less.

Course Appetizer

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 6, makes 2 cups

Calories 204cal

Author Donna Elick

Ingredients

• 1 cup diced strawberries
• 1 cup diced mango
• 1 jalapeño seeded and minced
• 1/4 cup diced red onion
• 2 tablespoons chopped cilantro
• Juice of 1 lime
• 1/2 teaspoon chili powder

Instructions

• Mix Ingredients: In a medium bowl, combine the strawberries, mango, jalapeño, red onion, cilantro, lime juice, and chili powder.
• Taste & Adjust: Taste and adjust seasoning if desired.
• Serve: Serve immediately or chill slightly before serving.

Notes

Make-Ahead Tips: You can prep the fruits and veggies a day ahead and store them separately. Combine just before serving for best texture.

Storage: Store leftovers in an airtight container in the refrigerator for 1–2 days. The strawberries will soften over time.

Freezing: Not recommended. The texture of the fruit will change and become mushy once thawed.

Nutrition

Serving: 1 | Calories: 204cal | Carbohydrates: 48g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.02g | Sodium: 5mg | Sugar: 33g | Fiber: 4g | Calcium: 41mg | Iron: 3mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Mango Salsa appeared first on The Slow Roasted Italian.

Hawaiian Cheesecake Salad

Ever since Chad and I have been together, we have celebrated every special occasion with his family. My family lives across the country so we never even gave it a second thought.

Anyway, as I was saying we spend every holiday with his family and there are a few dishes that you will find at every event we attend. Gigi’s apple salad. It is a family tradition.

It is fruit mixed with whipped cream, and it is delightful. A few years ago it got me thinking.

What if I combined cheesecake and fruit to create an over the top decadent cheesecake salad? Well, I did, and I have to tell you it is the most amazing decadent fruit salad ever.

I am planning for Easter dinner this weekend which is my holiday to host. I started thinking about the fruit salad that I would choose.

I got to thinking about the scrumptious ham that we will be enjoying and then it hit me.

I combined my favorite tropical fruit with a rich and creamy cheesecake filling to create our newest cheesecake salad sensation, and you are going to love it!!!

Cheesecake Salad Recipe Tips:

• Do not pour all of the creamer into the cream cheese at once. It will get clumpy, and no matter how long you beat it, it will stay that way. Trust me on this one.
  
• If the cream cheese and pudding mix get too thick, add in a splash of the cream to loosen it up. Then proceed with the recipe, minus the splash you already used.
  
• If you have to substitute for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.

To make Hawaiian Cheesecake Salad Ahead

1. Prepare the cheesecake mixture and refrigerate in a bowl or sealed jar. 
   
2. Combine all of the fruit in a large bowl and refrigerate. 
   
3. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit.

For another creamy, no-bake dessert that feeds a crowd with almost zero effort, try our Cherry Cheesecake Lush Dessert!

Want more cheesecake salads? Try our Cherry Pie Cheesecake Salad next!

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Fantastic Fluff Salads

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Hawaiian Cheesecake Salad + Video

Hawaiian Cheesecake Salad is a scrumptious dessert salad, full of fresh tropical fruit. This recipe is perfect for a summer potluck dish!

Course Salad

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 16

Calories 157cal

Author Donna Elick

Ingredients

• 8 ounce package cream cheese
• 3.4 ounce package instant cheesecake pudding unprepared
• 1 cup International Delight French Vanilla Creamer liquid
• 1 pound strawberries hulled and sliced
• 4 mandarin oranges peeled and sectioned
• 20 ounce can pineapple tidbits drained
• 3 kiwi peeled and cut into half moons
• 2 mangoes cut into bite size chunks
• 1 banana cut into coins
• juice of 1/2 lemon

Instructions

• In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
• Add the dry pudding mix. Beat until well combined. If the mixture is too thick you can add a splash of the measured creamer to losen it up.
• With the mixer on low, slowly add the remaining creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
• In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
• Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
• In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
• Chill until ready to serve or serve immediately.

Video

Notes

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.

If you are using canned fruit be sure to drain it completely.

To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 157cal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 130mg | Sugar: 21g | Fiber: 3g | Calcium: 41mg | Iron: 1mg

Originally published  April 2017, updated and republished June 2020.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hawaiian Cheesecake Salad + Video appeared first on The Slow Roasted Italian.

Honey Dew Melon Fruit Bowl

When I was planning our Mother’s Day Brunch a fruit bowl and dip was the perfect fruit option.  The fruit bowl is easy, eye catching and delicious.  When served with a Sweet Lemon Yogurt Dip and a Raspberry Lemon Prosecco Cocktail you have the makings of a perfect brunch. I also have a cantaloupe fruit bowl that is amazing!

There is still time to enter the THANK YOU GIVEAWAY!  3 Prizes worth $500.  Prize#1 is a custom
designed header and logo by e3Studios.  They will work with you to create a
masterful logo AND header. The winner will be presented with up to
3 concepts and up to 3 revisions on the chosen concept!  This will be your own unique branded identity bloggers! ($450 value)

e3Studios is also having a blogger special so you can ALL beautify your blogs!!  What a fabulous
opportunity to take your blog to the next level. Who isn’t looking for the
perfect way to brand their blog?  Be sure to mention TSRI when you contact them for 45% off!!!  Prices good through the end of May.  They are booking up fast, so contact them soon.

Prizes 2 and 3 are something everyone will love!!!  An Amazon.com gift card and The Ultimate Cocktail Book, a really fun beautifully photographed guide to what is hip and trendy.

Print

Honey Dew Melon Fruit Bowl

The fruit bowl is easy, eye catching and delicious.

Course Main

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 fruit bowl

Calories 401cal

Author Donna Elick

Ingredients

• 1/2 honey dew melon fruit removed with a melon baller
• 1 cup strawberries cut into bite sized pieces
• 1 mango peeled and cut into bite sized pieces
• juice of 1 lemon

Instructions

• In a medium bowl combine fruit and squeeze lemon on top, the lemon will add another dimension to the flavor. Toss gently to mix. Place fruit mixture back into hollowed out honey dew melon half. Serve at room temperature or chilled along side Sweet Lemon Yogurt Dip.

Nutrition

Serving: 1 | Calories: 401cal | Carbohydrates: 100g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 119mg | Sugar: 87g | Fiber: 11g | Calcium: 84mg | Iron: 2mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Honey Dew Melon Fruit Bowl appeared first on The Slow Roasted Italian.

Hello and happy Tuesday.  Welcome to “Simply Delicious”.  This weeks spotlight is Chili Spiced Mango Ice Cream.  I was playing with some ideas for an easy to make ice cream and decided to go with mango, as it creams up as lovely as banana’s do.  However while in the process, I added cream and some spices that made this such an incredible treat I can’t even describe how delicious.  I am not even a big mango fan, I like the flavor but at the end of the taste there is this flavor that disagrees with my palate.  In this ice cream, there is no after taste, just pure divine mango, the spice of the chili (without heat) and the warmth of the cinnamon.

This is such a comforting fantastic ice cream it is definitely going in my ice cream file!!!  My daughter Em went crazy over this ice cream.  I am telling you there was lots of “more, more, more” and yummmmm sounds coming from her.  I don’t usually see her this excited about food, even sweets.  I can’t wait to make it again for her.  5 ingredients, no ice cream maker Simply Delicious!!! 

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Print

Chili Spiced Mango Ice Cream

Spiced Mango Ice Cream is just purely divine! This fresh fruit ice cream recipe features mango and the warmth of cinnamon and chiles.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 5 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 2

Calories 602cal

Author Donna Elick

Equipment

• food processor
• airtight container

Ingredients

• 1/2 cup sugar
• 2 cups frozen mango chunks
• 2 teaspoons chili powder
• 1/2 teaspoon cinnamon
• 3/4 cup heavy cream

Instructions

• Add mango, spices and sugar to food processor and puree until there are no fibers remaining.
• Add cream and blend until it is at a soft ice cream texture.
• Remove from food processor and place in an air tight container and freeze for 3 to 4 hours. Mix by hand every 2 hours (you can even take a hand mixer to it to incorporate more air). Serve and enjoy!

Nutrition

Serving: 1 | Calories: 602cal | Carbohydrates: 78g | Protein: 4g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 101mg | Sodium: 59mg | Sugar: 75g | Fiber: 4g | Calcium: 89mg | Iron: 1mg

Originally published August 2011.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chili Spiced Mango Ice Cream appeared first on The Slow Roasted Italian.

Happy Monday!!!  Welcome to “On the Lighter Side” at The Slow Roasted Italian, where every Monday I will be bringing you dishes from the lighter side.  Dishes that will help you get back to your week and recuperate from your weekend. 

If you are eating healthy or enjoy healthy dishes, you will want to be here every Monday to see the weekly “On the Lighter Side” spotlight.

Keep checking back, some exciting things are happening at The Slow Roasted Italian.  I have been in recipe development all week working on some new dishes that I will be sharing with you in the coming weeks.

Mango Banana Smoothie

“On the Lighter Side” this week, I bring you a simple smoothie made with mango, banana and yogurt. It is thick, refreshing, flavorful and a great source of protein at 14 grams per serving (that’s more than 2 eggs!).

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Print

Mango Banana Smoothie

Mango Banana Smoothie is a simple smoothie recipe made with fresh fruit and Greek yogurt. It is thick, refreshing, and packed with protein!

Course Breakfast

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5

Calories 81cal

Author Donna Elick

Equipment

• blender

Ingredients

• 1 medium banana peeled
• 1 cup mango chunks frozen
• 1 cup non-fat Greek yogurt plain
• 1 tablespoon honey

Instructions

• Place banana, mango, yogurt and honey in blender.
• Blend until smooth, pour into your favorite glass and serve immediately.

Nutrition

Serving: 1 | Calories: 81cal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 38mg | Sugar: 15g | Fiber: 1g | Calcium: 103mg | Iron: 1mg

Originally Published Aug 22, 2011

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mango Banana Smoothie appeared first on The Slow Roasted Italian.