Mango Banana Breakfast Delight Recipes

Steps:

• Preheat oven to 350 degrees.
• In the microwave or saucepan, melt 1/4 cup of butter. Place in the bottom of a 13 x 9 inch baking pan. Place one tube of crescent rolls over the butter and press together to close the seams.
• Blend both packages of cream cheese with one cup sugar and spread over crescent rolls.
• Layer the other package of cresent rolls over the cream cheese, closing the seams.
• Melt the remaining 1/2 cup of butter and stir in the remaining 1/2 cup sugar. Spread over the the top of the crescent rolls. Sprinkle generously with cinnamon.
• Bake for 45 minutes and let cool slightly and serve warm.

Steps:

• Combine the banana, mango, yogurt, and juice in a blender; blend until nearly smooth.

Steps:

• Blend mangos, banana, vanilla yogurt, and milk in a blender until smooth.

Steps:

• Fill ice trays with the coconut water and freeze until solid.
• Place the fruit, honey and 12 to 14 coconut water flavored ice cubes into a blender and blend until smooth. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Steps:

• Cut the bread slices into cubes and toast them.
• Dip these in mango juice.
• Cut the mangoes and mash them.
• Cook the vermicelli in water.
• Take a serving bowl.
• First spread a layer of the bread slices (toasted) and soaked in mango juice.
• Add a layer of cooked vermicelli.
• Pour condensed milk to form a thin layer.
• Evenly spread the mashed mango on top of the vermicelli layer.
• Sprinkle cornflakes above this and pour condensed milk to form a thicker layer.
• Sprinkle cashewnuts and decorate with mango slices and vanilla ice-cream topped with a cherry.
• Keep the bowl, covered, in the refrigerator for about 2-3 hours.
• Serve cold!

Steps:

• Cut the mango down either side of the flat stone, then peel and cut the flesh into chunks.
• Peel and chop the banana.
• Put all the ingredients into a food processor or blender, then process until smooth and thick. Keep in the fridge and use the day you make it.