Frozen Mango Coconut Pops
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 50 min.
Ready in
Calories:
252
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 348 mg | (9 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 sprig Lemongrass
- 400 milliliters Coconut milk
- 50 grams brown sugar
- 2 Mangoes
- 1 organic Lime (zested and juiced)
- 250 grams Greek Yogurt (0.1% fat)
- 100 milliliters Whipped cream
- 6 Lemongrass (for sticks)
Preparation steps
1.
Rinse lemongrass sprig and bruise slightly. Mix with coconut milk and brown sugar in a small saucepan and heat. Remove from heat and leave to cool in the refrigerator at least 1 hour.
2.
Peel mango, cut flesh from core and chop into pieces. Mix with lime zest and lime juice. Purée together.
3.
Pass coconut milk through a fine sieve into a bowl. Stir in yogurt. Whip heavy cream until stiff and fold into yogurt mixture. Loosely stir in mango purée, creating a variegated mixture. Pour into forms and place in freezer. After 1 hour, insert lemongrass stalks for use as sticks. Freeze at least an additional 3 hours before serving.
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