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Mexican Mango Popsicles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.353
Energy (kCal)300.495
Carbohydrates (g)75.116
Total fats (g)0.627
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the water to a boil and reduce to a simmer. Add the sugar and stir occasionally until sugar has melted into the water. | 2. Remove from heat and pour into large measuring cup, and add ice until you reach 2 cups total. Stir ice until it is melted and the water mixture is cooled. | 3. Place approximately 2 tablespoons of the mango into each popsicle mold. Pour the water mixture into each mold to reach the top. | 4. Use a long spoon or a popsicle stick to gently stir the mango into the liquid. Place lid on, and add sticks. Freeze for one hour or until solid. | 5. Yield: 10 Paletas (depending on size of mold). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 cup 0.0 0.0 0.0 0.0
    ice cube 1 1/2 1/2 - - - -
    mango 1 cup chopped 99.0 24.717 1.3530000000000002 0.627
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0

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



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