Frozen Mango and Coconut Tart

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Frozen Mango and Coconut Tart

Frozen Mango and Coconut Tart - A dessert as refreshing as a Caribbean vacation.

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Health Score:
6,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 55 min.
Ready in
Calories:
269
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie269 kcal(13 %)
Protein8 g(8 %)
Fat10 g(9 %)
Carbohydrates34 g(23 %)
Sugar added15 g(60 %)
Roughage3.6 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate46 μg(15 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C41 mg(43 %)
Potassium385 mg(10 %)
Calcium87 mg(9 %)
Magnesium41 mg(14 %)
Iron0.9 mg(6 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids8.4 g
Uric acid18 mg
Cholesterol3 mg

Ingredients

for
4
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
How healthy are the main ingredients?
sugarMangoLime

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Meanwhile, soak the remaining gelatin in cold water. Stir the yogurt with the coconut liqueur, lime zest, 2 tablespoons lime juice, and sugar.

5.

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.

6.

Cut out circles from the remaining mango slices (6 cm diameter) (approximately 2 inches).

7.

Dip the molds briefly in hot water, turn out onto a plate and sprinkle with grated coconut. Garnish with the mango circles and serve.