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Mango-Coconut Batido (Milkshake)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.6419
Energy (kCal)724.8257
Carbohydrates (g)39.9652
Total fats (g)64.1928
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place milk, cream of coconut, and mango in a blender. | 2. Pulse to mix well. | 3. Add ice cream and vanilla. | 4. Process on high until well mixed and frothy. | 5. Pour milkshake into 2 glasses. | 6. Sprinkle toasted coconut on top of milkshake. | 7. NOTE: Cream of coconut is popularly marketed as "Coco Lopez" and is highly sweetened. You'll find cream of coconut in the supermarket drink mixer section. If instead you use coconut cream, such as that marketed by "Ocho Rios", you should add 2 tablespoons of sugar to the milkshake. Coconut cream will be in the baking section of your supermarket. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 6 ounces skim 391.223 9.4234 3.8952 40.5511
    cream coconut 2 ounces 187.1067 3.7705 2.0582 19.6632
    mango 1 cup cubed - - - -
    vanilla ice cream 1 cup low fat - - - -
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    coconut 2 tablespoons grated toasted 35.4 1.5230000000000001 0.33299999999999996 3.3489999999999998

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



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