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Mango and Coconut Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0775
Energy (kCal)407.365
Carbohydrates (g)40.6315
Total fats (g)28.7952
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl. | 2. Add the coconut milk, cream and caster sugar to a saucepan. Bring to a simmer and stir for about 5 minutes, until the sugar dissolves. Sprinkle over the gelatin and quickly whisk until the gelatin is dissolved. | 3. Add the milk mixture to the mango puree in the food processor bowl. Process until well combined. | 4. Strain the mixture through a sieve to remove any lumps. Strain into a jug. | 5. Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop. | 6. Refrigerate the puddings overnight or for at least 6 hours, until set. | 7. Serve drizzled with some extra coconut milk or fruit. | 8. Cooking time does not include refrigeration time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango 3 cheeks thawed - - - -
    mango nectar 1 cup 128.01 32.9312 0.2761 0.1506
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    coconut milk 1/2 cup 276.0 6.648 2.748 28.608
    pouring cream 1/2 cup - - - -
    caster sugar 2/3 cup - - - -
    gelatin powder 10 - - - -

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



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