Mango Cream Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,170 cal. | (199 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 263 g | (227 %) | ||
| Carbohydrates | 381 g | (254 %) | ||
| Sugar added | 151 g | (604 %) | ||
| Roughage | 22 g | (73 %) |
| Vitamin A | 4 mg | (500 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 24.3 mg | (203 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 426 μg | (142 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 74.5 μg | (166 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 398 mg | (419 %) | ||
| Potassium | 3,191 mg | (80 %) | ||
| Calcium | 837 mg | (84 %) | ||
| Magnesium | 338 mg | (113 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 148.2 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 1,176 mg | |||
| Complete sugar | 301 g |
Ingredients
- Ingredients
- 200 grams Ladyfinger
- 80 grams softened butter
- 2 Ripe Mangoes
- 80 grams sugar
- 6 Tbsps lemon juice
- 6 sheets white gelatin
- 150 milliliters Orange juice
- 300 grams Sour cream
- 300 grams Whipped cream
- 2 Tbsps Almond slivers
- Also
- 1 pomegranate
- butter (for the pan)
Preparation steps
Crumble ladyfingers with a rolling pin until fine. Knead in the butter. Press into the bottom of a buttered springform pan and refrigerate.
Peel mango and cut flesh from core. Set aside 12 thin slices and chop the rest. Mix 2 tablespoons sugar and lemon juice with mango cubes. Soak gelatin in cold water. Heat mango cube mixture and orange juice in a pan. Boil for 2 minutes, remove from heat and let cool slightly. Squeeze water from gelatin and add to hot fruit mixture. Stir to dissolve and refrigerate for 30 minutes. Mix sour cream and crème fraîche with remaining sugar until creamy. When fruit mixture starts to gel, stir in 3 tablespoons cream and then the remaining cream.
Spread cream mixture onto cake base and set for 3 hours in the refrigerator. Toast almonds in a dry frying pan and set aside. Cut pomegranate in half and remove seeds.
To garnish, decorate cake with mango pieces and sprinkle with almonds and pomegranate seeds.
