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Postre De Mango (Mango Dessert)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.0946
Energy (kCal)685.475
Carbohydrates (g)48.1198
Total fats (g)55.4051
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Gently dissolve gelatin in warm water. Purée the mango flesh. Add the cream, sour cream, lime juice, and gelatin to the mangoes. Process or blend. Add the honey to desired sweetness. | 2. Pour into serving bowl and chill. Serve garnished with thin slices of lime and mango. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 tablespoon - - - -
    water 2 tablespoons 0.0 0.0 0.0 0.0
    mango 1 1/2 cups pureed 148.5 37.0755 2.0295 0.9405
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    cream 1/4 cup sour 113.85 2.6622 1.403 11.1262
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    honey - - - -

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



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