Mango Mousse
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ripe Mangoes
- 250 milliliters milk
- 40 grams cornstarch
- 250 milliliters Coconut milk
- 50 grams sugar
- 1 egg
- 1 pinch salt
- mint (for garnish)
Preparation steps
1.
Peel mangos cut the flesh from the pits, chop and puree. Mix 5 tablespoons of cold milk with cornstarch until smooth. Heat the remaining milk with the coconut milk and the sugar. Stir in the cornstarch mixture and cook for 2-3 minutes while stirring, then remove from heat. Strain half of the mango puree through a sieve and stir into the milk mixture. Separate egg and beat the egg white until stiff with a pinch of salt. Gradually mix the egg yolk with the hot milk mixture and allow to cool slightly. Fold in the beaten egg white and divide among four bowls. Refrigerate for 1 hour.
2.
Serve garnished with the remaining mango puree and mint leaves.
