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’ve been making this recipe since I was 15—nearly two decades ago—and I still whip it up, especially on hot summer days.
Most of my recipes evolve over time, but this one hasn’t changed… just like my view on sugar.
What makes it special is the way lemon transforms the dish. There’s no added sugar, yet the fruit tastes sweeter. That’s the power of citric acid—it softens the fruit, draws out its natural juices, and plays a trick on the brain that enhances sweetness.
Lemon and fruit together create this beautiful, naturally sweet balance. And the longer you let it sit and marinate, the more epic the sauce at the bottom gets. I included this one in my first cookbook, DudeFood, and it quickly became one of the most recreated recipes I’ve ever shared. Hope it makes its way into your weekly rotation too. You won’t be disappointed.
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Ingredients
4 cups Frozen Mango Chunks
2 cups of Frozen Raspberries
2 lemons, juiced & zested
Method
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Combine all the ingredients in a bowl, then cover it with plastic wrap or a lid.
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Let it sit in the fridge overnight (or at least for 2 hours) to let the fruit soften and the juices release.
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That’s when the magic happens—the fruit breaks down just enough to create its own naturally sweet sauce.
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I like to serve it over Greek yogurt, spooned onto cottage cheese ice cream, or honestly… just straight out of the bowl. It’s that good
Nutrition Breakdown
cals: 115 • fat: 0.5g • protein: 1.5g • carbs: 29g
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