Mango and Orange Mousse Pumpkin Parcels
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
736
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Plus
- ⅔ cup sugar
- 7 ozs Pumpkin (sliced)
- 1 ⅛ cups cream cheese
- 1 Lime (juiced)
- ⅔ cup slivered almonds
- 7 ozs Mangoes
- ¼ cup Orange juice
- 1 bunch Lemon balm (leaves removed)
Preparation steps
1.
Mix together the flour, milk, eggs and a pinch of salt to make a smooth crepe dough.
2.
Make four 20 cm ? crepes and leave to cool.
3.
Bring 0.5 litres water and 50 g sugar to the boil and add the pumpkin. Set aside four long thin strips and wrap them in a damp cloth.
4.
Mix together the cream cheese, 50 g sugar and the lime juice. Drain the pumpkin, leave to cool and then puree with a hand mixer and stir into the cream cheese mixture.
5.
Caramelise the almonds with 50 g sugar.
6.
Puree the mango with the orange juice, add the lemon balm leaves but set some aside to garnish. Puree the sauce again and divide onto four plates.
7.
Fill the crepes with the pumpkin-cream cheese filling and shape into small parcels. Carefully tie them with the long thin pumpkin strips that were set aside (blanche quickly if necessary) and arrange on the mango sauce. Garnish with the caramelised almonds and the lemon balm leaves.
