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Mango and Ginger Sorbet

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.706
Energy (kCal)1003.98
Carbohydrates (g)251.03
Total fats (g)1.254
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. heat water and sugar. add jasmine and 1 tablespoon ginger (chopped into pea sized pieces) when simmering. allow to boil for one minute, and then cool. | 2. peel mangos and take the core out. | 3. blend with the rest of the ginger. | 4. strain the syrup and add to the mango. add the candied ginger here too. blend. | 5. pour into a container, cool, then freeze. | 6. when semi-solid, mash with a fork and refreeze. | 7. when fully frozen, blend, then freeze again for at least 2 hours before serving. | 8. keeps well for about 1 1/2 weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    mango 2 ripe 198.0 49.434 2.7060000000000004 1.254
    ginger 2 -3 tablespoons 0.0 0.0 0.0 0.0
    jasmine tea leaf 2 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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