Coconut and Mango Parfaits with Raspberry Puree
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Coconut and mango parfaits with raspberry puree - Smooth melt-in-your-mouth treat with an exotic flavor.
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
152
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 334 mg | (8 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 17 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 80 grams Whipped cream
- 200 grams Mangoes
- 125 grams Coconut milk
- 1 Tbsp lemon juice
- 1 packet Vanilla sugar
- 250 grams Raspberries (fresh or frozen)
- 1 tsp powdered sugar
- cornstarch (as desired)
- 4 strips fresh Coconut (about 10 grams or 1/3 ounce)
Preparation steps
1.
Beat cream until stiff. Puree mango pulp with an immersion blender. Add coconut milk, lemon juice and vanilla sugar. Fold in cream and pour mixture into 4 heart shaped ramekins (about 120 ml or 1/2 cup each). Freeze for at least 3 hours.
2.
Just before serving, mix raspberries with powdered sugar and warm slightly in a pot. Puree with an immersion blender and pour through a sieve back into pot and reheat. If desired, mix cornstarch with water and add to thicken.
3.
Place parfaits on plates, garnish with coconut and serve with warm raspberry sauce.
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