Mango and Passion Fruit Yogurt Cream
Mango and Passion Fruit Yogurt Cream - There is still room for this fluffy, light dessert even after a heavy main course
Healthy, because
Even smarter
Nutritional values
The slim cream made from tropical fruits and yoghurt provides an extra portion of protein and calcium and delivers a strong vitamin boost. The mix of lots of vitamin A and C supports healthy skin and promotes wound healing.
Store mangos at room temperature if possible. Dark spots form in the refrigerator and the fruit rots relatively quickly; the flavour also suffers.
(Percentage of daily recommendation)
| Calorie | 114 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 369 mg | (9 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 4 mg |
Ingredients
- Ingredients
- 2 Mangoes (about 300 grams)
- ½ cup Passion fruit (juice)
- 6 sheets white gelatin
- 4 very ripe small Passion fruit
- 1 lb Yogurt (low-fat)
- liquid Sweetener (to taste)
- 4 sprigs mint
Kitchen utensils
Preparation steps
Peel mangos, remove pits and roughly chop flesh.
Combine diced mangos with passion fruit juice in a bowl and puree with an immersion blender.
Soak gelatin in cold water.
Cut 2 passion fruits in half, scoop out flesh with a spoon and pass through a fine-mesh sieve into a small pot.
Add gelatin to pot and heat, stirring until gelatin dissolves.
Cool liquid slightly and stir into mango puree.
Stir yogurt into mango mixture and season to taste with sweetener.
Beat yogurt mixture with a hand mixer until frothy, about 5-7 minutes.
Pour cream into a 1.25 liter (approximately 5-cup) dome-shapeed form or 6 small ramekins and refrigerate for at least 3-4 hours.
Just before serving, rinse mint, shake dry and pluck leaves.
Cut remaining passion fruit in half and scrape out pulp with a spoon.
Dip mold or ramekins in very hot water to loosen and place cream on a plate. Garnish with passion fruit pulp and mint.
