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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes. | 2. Turn the piece of mango inside-out and cut away the cubed flesh from the skin. | 3. Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen. | 4. Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool. | 5. Chop or dice the remaining mangoes and place in a bowl. | 6. Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango. | 7. Pour the apricot sauce over the fruit and gently toss to coat. | 8. Stir the half-frozen mango cream a few times until spoonable, but not soft. | 9. Serve the fruit topped with the mango cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mango	2		ripe	-	-	-	-
heavy cream	1 1/4	1/4		510.0	4.11	4.26	54.12
apricot	8	halved		-	-	-	-
water	2/3	cup		0.0	0.0	0.0	0.0
papaya	1		ripe	62.35	15.689	0.6815	0.377

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