Frozen Mango and Coconut Tart
Frozen Mango and Coconut Tart - A dessert as refreshing as a Caribbean vacation.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 2 sheets clear gelatin
- 1 ripe Mango
- 1 large Lime
- 250 grams Yogurt (low-fat)
- 2 Tbsps Coconut liqueur
- 3 Tbsps sugar (60 grams)
- 50 grams Shredded coconut
Preparation steps
Chill 4 tart tins (6 cm diameter) (approximately 2 inches). Soak 1 leaf of gelatin in cold water. Peel the mango, cut into thin slices away from the central pit.
Rinse the lime in hot water, pat dry, finely grate the zest and squeeze the juice. Puree half of the mango with 2 tablespoons lime juice.
Melt the dripping wet gelatin in a saucepan. Stir in 1 tablespoon of the mango puree, then mix with remaining puree. Spoon into the tart molds and put in the freezer for 1 hour.
Meanwhile, soak the remaining gelatin in cold water. Stir the yogurt with the coconut liqueur, lime zest, 2 tablespoons lime juice, and sugar.
Heat the gelatin in a saucepan. Add 2 tablespoons of the yogurt mixture and then mix with remaining yogurt mixture. Spoon on top of the mango ice cream and freeze for 1-2 hours.
Cut out circles from the remaining mango slices (6 cm diameter) (approximately 2 inches).
Dip the molds briefly in hot water, turn out onto a plate and sprinkle with grated coconut. Garnish with the mango circles and serve.
