The addition of red onions, red peppers and jalapeños introduces a spicy crunch, while chopped cilantro or parsley and a squeeze of lime juice infuse the salsa with a zesty freshness. 

Perfect for summer gatherings, this mango avocado salsa pairs wonderfully with tortilla chips, grilled fish, or chicken. It can also serve as a colorful topping for tacos, providing a refreshing contrast to savory fillings. 

The vibrant colors and varied textures not only make this salsa visually appealing but also a delightful experience for everyone who tries it. Either served as an appetizer, a side dish, or a topping, this mango avocado salsa is sure to be a crowd-pleaser.

How to make mango avocado salsa

Begin by dicing the mango and avocado into small pieces and placing them into a medium bowl. Next, chop the onion and red pepper and add them to the bowl. Slice the jalapeno, then chop the parsley or cilantro, and add both to the mixture. Stir in the lime juice, along with salt and pepper to taste.

Serve this refreshing salad with your favorite meat or fish, or as an appetizer alongside tortilla chips. Refrigerate any leftovers for up to 2 days.

Hope you will try this delightful mango and avocado salsa and enjoy it as much as we did. Don’t forget to tag me in your Instagram posts so I can see your amazing results. 

Other similar recipes you may like to try

This Summer Corn Salad is a great dish made with fresh corn, vibrant vegetables, Feta cheese, and aromatic herbs, all tossed in a delicious dressing. Bursting with the flavors of summer, it makes a perfect side dish for gatherings with family and friends.

Try this amazing Greek Salad as a perfect appetizer or side dish. This salad offers a delightful combination made with juicy tomatoes, crisp cucumber slices, green pepper slices and thinly sliced red onions. Add Kalamata olives and a creamy block of feta cheese, olive oil and oregano. 

This Homemade Pesto is a flavorful sauce made from simple ingredients, fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil.

Try our flavorful Salmon Dip, a delightful spread and a great addition to any party platter. It is perfect for spreading on crusty bread or crackers or served with vegetable sticks.

For more salad ideas check our full collection of Salad Recipes.

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Avocado Salsa
Tabouli Salad

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Mango Avocado Salsa

This Mango Avocado Salsa is a vibrant and refreshing dish that combines the tropical sweetness of ripe mango with the creamy texture of avocado. This salsa with mango and avocado and an assortment of fresh vegetables and herbs bursts of flavors in every bite. 

Course Appetizer, Salad

Cuisine American

Keyword avocado, mango, salsa

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 102kcal

Ingredients

• 1 mango , diced
• 1 medium avocado , diced
• 1 small red onion ,  chopped
• 1 red pepper , chopped
• 1 jalapeno , sliced
• Juice of 1 lime
• 1/4 cup fresh cilantro or parsley , chopped
• Salt and pepper , to taste

Instructions

• Dice the mango into small pieces and place into a medium bowl.
  
• Chop the onion and red pepper and add to the bowl.
  
• Dice the avocado and add to the bowl.
  
• Slice the jalapeno and add to the bowl.
  
• Chop the parsley or cilantro and add to the bowl.
  
• Stir in the lime juice, salt and pepper to taste.
  
• Serve this salad with your favorite meat or fish or as an appetizer alongside tortilla chips.
  
• Refrigerate the leftovers for up to 2 days. Enjoy!

Nutrition

Serving: 1 serving out of 4 | Calories: 102kcal | Carbohydrates: 14.5g | Protein: 1.9g | Fat: 5.3g | Saturated Fat: 1.1g | Sodium: 155mg | Potassium: 373mg | Fiber: 4g | Sugar: 7.5g | Calcium: 29mg | Iron: 1mg

The post Mango Avocado Salsa appeared first on Home Cooking Adventure.

The cake consists of an Oreo cookie crust followed by layers of white chocolate mango cream cheese filling with raspberry sauce insert. The cake is then coated in Oreo crumbs and decorated with some melted marshmallow strands. Might look a bit creepy but the cheesecake itself is delicious, with a creamy refreshing filling, bursting with fruit flavor that makes a great balance with the crispy crust and Oreo coating.

How to make Bloody Halloween Cake

Start by preparing the raspberry sauce. In a small saucepan, combine raspberries, sugar, and lemon juice. Bring the mixture to a boil over medium-high heat, stirring constantly. Let it simmer for 10-15 minutes or until it thickens. Remove from heat, strain to remove seeds, and let it cool down.

Next, prepare the crust. Line the sides of an 8-inch (20 cm) round springform pan with an acetate sheet and line the bottom with parchment paper. Crush Oreo cookies in a food processor until crumbs form. Mix in melted butter until evenly moistened. Press the mixture into the bottom of the pan using a spoon and set aside.

For the mango cream cheese filling, melt white chocolate with 4 tablespoons of cream in a heatproof bowl over simmering water. Dissolve gelatin in cold water, then dissolve it over low heat and mix it into the melted chocolate. Let it cool slightly.

In a large bowl, mix cream cheese until smooth. Add powdered sugar, vanilla extract, mango puree, and melted chocolate. In another bowl, whip chilled whipping cream until stiff peaks form. Gently fold whipped cream into the mango cream cheese mixture.

How to assemble the cake

Spread 1/3 of the filling over the prepared crust. Spoon half of the raspberry sauce over the surface and create swirls. Gently spread another third of the cream cheese filling. Add spoons of jam and create swirls. Finally, spread the remaining cream cheese filling and smooth the top. Cover and refrigerate for at least 4-6 hours or overnight.

To decorate, coat the cake in Oreo crumbs. Melt marshmallows in a heatproof bowl in the microwave for 1 minute. Use forks to apply thin strands of melted marshmallows over the cake.

Hope you guys try this Bloody Halloween Cake and enjoy it! If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.

For more Halloween treats check our full collection of Halloween Recipes.

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Bloody Halloween Cake

This Bloody Halloween Cake is an amazingly delightful no-bake cheesecake, with one of my favorite flavor combinations, raspberries and mango. Oreo cookie crust followed by layers of white chocolate mango cream cheese filling with raspberry sauce insert. The cake is then coated in Oreo crumbs and decorated with some melted marshmallow strands. Might look a bit creepy but the cheesecake itself is delicious.

Course Dessert

Cuisine American

Keyword bloody halloween cake, halloween cake, no bake halloween cheesecake, no bake mango raspberry cheesecake

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 477kcal

Ingredients

Raspberry Sauce

• 10 oz (300g) raspberries , fresh or frozen
• 1/3 cup (70g) sugar
• 1 tbsp (15ml) lemon juice

Crust

• 7 oz (200g) oreo cookies
• 4 tbsp (60g) butter , melted

White Chocolate Mango Cream Cheese Filling

• 7 oz (200g) white chocolate , small pieces
• 4 tbsp (60g) whipping cream
• 1 ½ cup (360g) mango puree
• 1 tbsp (10g) gelatin powder
• 1/4 cup (60ml) cold water
• 10 oz (300g) cream cheese , room temperature
• 1/4 cup (30g) powdered sugar
• 1 tsp (5g) vanilla extract
• Yellow food coloring
• 1 cup (240g) whipping cream (35% fat) , chilled

Oreo Coating

• 5 oz (140g) oreo cookies

Marshmallow Spider Decoration

• 3.5 oz (100g) marshmallows

Instructions

Prepare the raspberry sauce.

• In a small saucepan add raspberries, sugar and lemon juice and bring to a boil over medium-high heat, stirring constantly.
• Simmer for about 10-15 minutes or until thickens. Remove from heat, sieve to remove seeds and set aside to cool down until ready to use.

Prepare the crust.

• Line the sides of a round 8 inch (20 cm) springform pan with an acetate sheet and line the bottom of the pan with parchment paper.
• Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and mix until evenly moistened.
• Press the mixture into the bottom of the pan using the back of a spoon.  Set aside until the filling is prepared.

Prepare the mango cream cheese filling.

• Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the melted chocolate. Let cool slightly to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in mango puree and melted chocolate.
• In another bowl mix chilled whipping cream until stiff peaks form. Gently fold the whipped cream into the mango cream cheese mixture.
• Spread 1/3 of the filling over the prepared crust. Add spoons of raspberry sauce (about half) over the surface. Use a skewer, toothpick or knife to create swirls. Gently spread another third of cream cheese filling. Add spoons of jam and create swirls. Finally spread the remaining cream cheese filling and smooth the top.
• Cover and refrigerate the cheesecake for at least 4-6 hours or better overnight.

Decorate the cake.

• To decorate the cake first coat the cake in oreo crumbs.
• Place marshmallows into a heatproof bowl and melt in the microwave for 1 minute.
• Use 2 forks and gently apply thin strands of melted marshmallows over the cake. Enjoy!

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 477kcal | Carbohydrates: 46.3g | Protein: 6.1g | Fat: 31.2g | Saturated Fat: 17.2g | Cholesterol: 70mg | Sugar: 34.3g

The post Bloody Halloween Cake appeared first on Home Cooking Adventure.

A healthier mousse cake

This is a healthier recipe than most desserts because it requires less sugar due to the high amount of fruits used. So, you can indulge in this sweet treat without feeling too guilty. We encourage you to give this Mango Raspberry Mousse Cake a try and savor the deliciousness it offers.

How to prepare Mango Raspberry Mousse Cake

To make this mouthwatering fruity dessert,  first prepare the pistachio sponge cake and raspberry sauce. Then, make the white chocolate pistachio crunch layer by melting chocolate and cream together and adding chopped pistachios. Spread it over the pistachio cake and chill.

Prepare the raspberry mousse by whipping cream and mix with the raspberry sauce and gelatin mixture, and pour over the white chocolate layer. Refrigerate for 30 minutes. 

Start preparing the mango mousse, by blending mango with sugar. Dissolve gelatin and mix with the mango puree. Fold whipped cream into the mango mixture and pour over the raspberry mousse layer. Refrigerate for at least 4=6 hours to set. Finally, prepare raspberry jelly, pour it over the top, and refrigerate for another 2-3 hours before serving.

Serve chilled and enjoy the refreshing taste of this Mango Raspberry Mousse Cake. It’s perfect for any occasion, especially during summer when fresh fruits are in abundance.

How to turn this Mango Raspberry Mousse Cake into a No-Bake Dessert

For those who prefer a no-bake dessert, this recipe can easily be adapted to fit their needs. With the exception of the pistachio cake base, there is no need to bake anything else. Instead, a cookie crust can be used to achieve the same result. Moreover, if you substitute the small amount of flour used in the cake with a gluten-free alternative, this dessert can be transformed into a gluten-free treat.

Mango Raspberry Mousse Cake is a delicious and refreshing dessert. With its layers of moist pistachio cake, white chocolate and pistachio crunch, fruity raspberry mousse, and tangy mango mousse, this cake is sure to impress your guests. While it may take some time and effort to prepare, the end result is definitely worth it. So why not give this recipe a try and indulge in a decadent and delightful dessert that will leave everyone wanting more! If you do, don’t forget to share the recipes with me on Instagram. I love seeing how it turns out for you. 

Other raspberry mousse recipes you may like to try

If you enjoy this kind of fruity desserts, you can also try making these Chocolate Raspberry Mousse Domes. These elegant, individual-sized desserts are perfect for a special occasion or a romantic dinner for two.

This White Chocolate Raspberry Mousse Cake combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse.

This Raspberry Coconut Mousse Cake is a light and refreshing dessert. The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate and almonds crunch, a coconut mousse with fresh raspberries inserted and raspberry jelly on top.

For other mousse recipes check our full collection of Mousse and Mirror Cakes.

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No-Bake Ombre Berry Cheesecake
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Mango Raspberry Mousse Cake

Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.

Course Dessert

Cuisine American

Keyword mango mousse, mango raspberry mousse cake, mousse cake. raspberry jelly, raspberry mousse

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 305kcal

Ingredients

Pistachio Cake

• 2 eggs
• 1/3 cup (70g) sugar
• 2/3 cup (70g) roasted pistachios , ground
• 1 tbsp (10g) all-purpose flour
• 1 tbsp (15g) butter , melted

White Chocolate Pistachio Crunch

• 2 oz (60g) white chocolate
• 1 tbsp (15g) whipping cream
• 1/2 cup (50g) roasted pistachios , chopped

Raspberry Mousse

• 10 oz (300g) fresh or frozen raspberries
• 1/4 cup (50g) sugar
• 1 tbsp (15ml) lemon juice
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30g) cold water
• 7 oz (200g) whipping cream (35% fat) , chilled

Mango Mousse

• 10 oz (300g) mango , puree
• 1/4 cup (50g) sugar
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30g) cold water
• 7 oz (200g) whipping cream (35% fat) , chilled

Raspberry Jelly

• 4 oz (120g) fresh or frozen raspberries
• 2 tbsp (30g) sugar
• 1/2 tsp (2g) gelatin powder
• 1 tbsp (15ml) water

Instructions

Prepare the pistachio cake.

• Preheat oven to 350F (180C). Grease a 8 ½ inch (21cm) pan and line with parchment paper.
• In a large bowl add eggs and sugar. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
• Gradually fold in ground pistachio, flour and in the end incorporate melted butter.
• Pour the batter into the prepared pan and bake for about 15-17 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
• Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.

Prepare raspberry sauce.

• It needs time to cool before preparing the raspberry mousse. Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 5 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
• Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Add the gelatin over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature while you prepare the rest.

Prepare white chocolate pistachio layer.

• Place chocolate and cream into a small heatproof bowl and melt over bain-marie. When melted remove from heat and add chopped pistachio.
• Use a 8 inch (20cm) cake ring to cut the edges of the cake.
• Line the cake ring with acetate sheet and place the ring on the serving platter. Add the pistachio cake. Spread chocolate pistachio over the cake and set aside or refrigerate until you prepare the mousse.

Prepare raspberry mousse.

• Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined. Pour over the set white chocolate layer over the cake. Refrigerate for 30 minutes.

Prepare mango mousse.

• Peel mango and cut into slices. Blend using a vertical blender until puree. Add sugar and mix to combine.
• Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over mango puree.
• Whip the chilled whipping cream until soft peaks form. Add the mango mixture and mix until well combined. Pour over the raspberry mousse.
• Refrigerate for about 4 hrs or overnight to set.

Prepare raspberry jelly.

• Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Set aside while you prepare the gelatin.
• Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature and poor over the mango mousse.
• Refrigerate for 2-3 hours to set before serving.

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 305kcal | Carbohydrates: 31.9g | Protein: 5.7g | Fat: 18.9g | Saturated Fat: 9.1g | Cholesterol: 69mg | Sugar: 25.4g

The post Mango Raspberry Mousse Cake appeared first on Home Cooking Adventure.

The recipe is very easy to prepare and no eggs are used. It is made by using an easy ice cream base of heavy whipped cream and sweetened condensed milk, flavored with coconut extract and cream, and swirled with mango puree.

It’s quick, delicious, refreshing, and much better and healthier than store-bought ice creams.

How to make coconut mango ice cream

First, peel and dice the mangoes, then transfer them into the bowl of a food processor. Blend the mangoes until turn into a smooth puree. 

In a large bowl, whip the cream until stiff peaks are formed. Add the condensed milk, coconut cream, and coconut extract and gently fold them in using a spatula.

Next, prepare an 8 x 12 inch (20x30cm) container. Begin layering the dessert by pouring ⅓ of the coconut mixture into the container, followed by ⅓ of the mango puree. Repeat this process two more times. Alternate between the coconut mixture and mango puree until all of the ingredients are used up.

Once layered, use a knife to create swirls in the mixture. Then, cover the container and place it in the freezer for 6-8 hours, to let it set.

Before serving, allow the dessert to sit at room temperature for about 10 minutes to soften slightly and reach the desired consistency.

Hope you will try this Coconut Mango Ice Cream.  If you do, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy! 

For more frozen treats check our full collection of Frozen Desserts. 

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Coconut Mango Ice Cream

This homemade ice cream is a great combination of the tropical flavors of creamy coconut ice cream and refreshing fruity mango.

Course Dessert

Cuisine American

Keyword homemade ice cream, ice cream

Prep Time 19 minutes minutes

Total Time 19 minutes minutes

Servings 10 servings

Calories 2916kcal

Ingredients

• 14 oz (397g) sweetened condensed milk
• 1 ½ cup (360g) heavy whipping cream (35% fat)
• 1 cup (240g) coconut cream
• 1 tsp (5g) coconut extract
• 23 oz (650g) mango puree (about 3 mangoes)

Instructions

• Peel and dice the mangoes. Transfer into the bowl of a food processor and blend until puree is formed.
• In a large bowl whip cream until stiff peaks are formed.
• Add in the condensed milk, coconut cream and coconut extract and mix in gently with a spatula.
• Pour ⅓ of coconut mixture in a 8 X 12 inch (20x30cm) container.
• Pour ⅓ of mango puree.
• Pour ⅓ of coconut mixture.
• Pour ⅓ of mango puree.
• Pour the last ⅓ coconut mixture.
• Pour the last ⅓ of mango puree.
• Use a knife to create swirls.
• Freeze for 6-8 hours or until set.
• Before serving let it sit at room temperature for 10 minutes to get to the right consistency.

Video

Nutrition

Calories: 2916kcal | Carbohydrates: 345.6g | Protein: 43.8g | Fat: 160.1g | Saturated Fat: 114.4g | Cholesterol: 382mg | Sodium: 622mg | Potassium: 3262mg | Fiber: 17g | Sugar: 322.3g | Calcium: 135mg

The post Coconut Mango Ice Cream appeared first on Home Cooking Adventure.

Alternating layers of colorful fruits with yogurt makes this blueberry and mango parfait totally irresistible. You can serve it with homemade granola to make it absolutely divine. The best part is that you can never get bored of this kind of parfaits as you can always change the fruits and serve a different parfait each time.

How to make blueberry and mango parfait

To prepare a refreshing and layered parfait, begin by placing a layer of blueberries at the bottom of your serving dish. Follow this with a layer of granola, then add a layer of yogurt on top.

Next, add a layer of diced mango, followed by another layer of granola, and another layer of yogurt. Continue repeating these layers until your serving dish is full.

Finish by garnishing the top with fresh blueberries, mango slices, and a sprinkle of granola. Keep the parfait in the refrigerator until you’re ready to serve. Hope you will try this easy recipe and enjoy it as a delightful and healthy treat!

If you do, make sure to share the photos with me on Instagram. For more healthy dishes check our full collection of Healthy Recipes.

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Blueberry and Mango Parfait

Irresistible, quick and easy recipe for blueberry and mango parfait, healthy and nutritious breakfast or even dessert for summer days.

Course Breakfast, Dessert

Cuisine American

Keyword blueberries, breakfast, dessert, granola, mango, parfait, vanilla yogurt

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 277kcal

Ingredients

• 1 mango , finely sliced
• 1 ½ cup fresh blueberries
• vanilla yogurt
• homemade granola

Instructions

• To make the parfait, place a layer of blueberries on the bottom, granola then add yogurt. 
• Add a layer of mango, granola and then add yogurt again. Repeat the layers until the dish is full. 
• Garnish with fresh blueberries, mango slices and granola. Keep in refrigerator until ready to serve.

Nutrition

Serving: 1 serving out of 2 | Calories: 277kcal | Carbohydrates: 48.9g | Protein: 8.5g | Fat: 6.2g | Saturated Fat: 1.6g | Cholesterol: 5mg | Sugar: 35.4g

The post Blueberry and Mango Parfait appeared first on Home Cooking Adventure.

Packed with vitamins and nutrients, this shake not only refreshes you but also provides a boost of energy.

Whether you’re looking for a quick breakfast option or a revitalizing mid-day snack, this Kiwi and Mango Shake is sure to be a satisfying choice. Plus, it’s easy to prepare and a delightful way to enjoy the natural sweetness of these fruits.

How to make kiwi and mango shake

Begin by preparing the smoothie. Place all the ingredients, kiwi, mango, water, honey, and vanilla extract, into a blender. Cover and blend until the mixture is smooth and well-combined. Pour the blended smoothie into glasses and serve immediately for a refreshing treat.

For a visually appealing two-layered smoothie, blend the fruits separately. Start with the kiwi layer by combining kiwi, 100 ml of water, 2 tablespoons of honey, and 1/2 teaspoon of vanilla extract in the blender. Blend until smooth and then pour this mixture into glasses.

Rinse the blender, and then combine the mango with 50 ml of water, 1 tablespoon of honey, and 1/2 teaspoon of vanilla extract. Blend until smooth, and carefully pour the mango mixture on top of the kiwi layer in the glasses.

Serve immediately and enjoy the delightful contrast of flavors and the beautiful presentation of your two-layered smoothie.

Hope you will try this kiwi and mango shake and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram. I would like to see how it turns out for you. For more beverage ideas check our full collection of Drinks.

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Kiwi and Mango Shake

If you like kiwi and mango try this fresh, healthy energy drink, with a great color and taste. This kiwi and mango shake is just perfect to start your day with.

Course Breakfast, Drinks

Cuisine American

Keyword kiwi mango drink, kiwi mango shake, kiwi mango smoothie, kiwi smoothie, mango smoothie

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 251kcal

Ingredients

• 5 kiwi
• 1/2 mango
• 1/2 cup + 2 tbsp (150 ml) water
• 3 tbsp honey
• 1 tsp vanilla extract

Instructions

• In a blender, place all ingredients, cover and blend until smooth. Pour into glasses and serve.
• If you want to serve it in 2 layers, blend the fruits separately. Combine kiwi, with 100 ml water, 2 tbsp honey, 1/2 tsp vanilla extract and blend until smooth. Pour into glasses. Combine mango with 50 ml water, 1 tbsp honey and 1/2 tsp vanilla and blend until smooth. Pour on top of the kiwi smooth and serve.

Nutrition

Serving: 1 serving out of 2 | Calories: 251kcal | Carbohydrates: 62.9g | Protein: 2.5g | Fat: 1.1g | Sugar: 50.9g

The post Kiwi and Mango Shake appeared first on Home Cooking Adventure.