Mango-Strawberry Cooler
A vibrant mango-strawberry cooler with sweet fruit flavors, perfect for summer gatherings or a refreshing treat on a hot day.
Ingredients
Instructions
- Toss the mango, strawberries, brown sugar, cornstarch, and butter to mix thoroughly.
- Sift the flour, baking powder, and salt together in a bowl.
- Mix in melted butter and milk until just combined.
- Dump the dough onto a floured board.
- Knead 2 to 3 times to bring together.
- Roll out into a 14 x 8-inch rectangle.
- Spread 2/3 of the fruit mixture evenly over the dough.
- Roll the dough up like a jelly roll.
- Cut into seven even portions and place in a 9-inch cake pan lined with parchment paper.
- Bake at 350°F (175°C) for 15 to 20 minutes.
- Place the remaining fruit mixture in a small saucepan and cook on medium heat until thick.
Tips & Substitutions
To enhance the flavor, consider adding a splash of citrus juice, like lime or lemon, to the fruit mixture. For a healthier option, you can substitute the brown sugar with honey or maple syrup. If you prefer a gluten-free version, use a gluten-free flour blend in place of all-purpose flour. Always taste the fruit mixture before rolling it out to adjust sweetness as needed.
Serving Suggestions
Serve the Mango-Strawberry Cooler warm, drizzled with the thickened fruit mixture for an extra burst of flavor. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert treat. For a delightful brunch option, consider serving it alongside La Madeline Tomato Soup for a sweet and savory combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the portions in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This will help maintain the texture and flavor of the fruit filling.
Nutrition & Diet Analysis (per serving)
Each serving of Mango-Strawberry Cooler contains roughly 629 calories, with 4g protein, 153g carbohydrates, and 2g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1435mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough and fruit filling a day in advance. Keep the dough wrapped in plastic wrap and refrigerate it. On the day of serving, roll it out, fill it, and bake as directed. This way, you can enjoy fresh-baked treats with less hassle.
What can I use instead of butter?
If you want a dairy-free option, substitute the butter with coconut oil or a vegan butter alternative. This will maintain the richness of the dough while accommodating dietary preferences.
Can I use frozen fruit instead of fresh?
Yes, you can use frozen mango and strawberries, but make sure to thaw and drain them before mixing to avoid excess moisture. This will help maintain the dough's texture and prevent it from becoming soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).