Mango Parfait with Dates
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Mango Parfait with Dates - Creamy and sweet ice cream pleasure.
Health Score:
51 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 55 min.
Ready in
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 368 mg | (9 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 196 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams dried Mangoes
- 60 grams dried, pitted Date
- 3 Tbsps Cointreau
- 3 eggs
- 80 grams sugar
- 150 milliliters
- 1 Tbsp Mango puree
- 150 milliliters Whipped cream
- 1 packet whipped cream stabilizer
Preparation steps
1.
Mango pieces soak for 30 minutes in hot water. Then squeeze the excess water out and chop finely. Finely chop the dates. Soak the mango and dates for 15 minutes in the Cointreau.
2.
Meanwhile, beat the eggs with sugar and milk until fluffy. Mix in the mango pulp and marinated dried fruit. Beat the cream with the stabilizer until stiff. Fold in the egg mixture. Rinse 4 ramekins with cold water and transfer the mango parfait into the ramekins. Freeze for at least 3 hours.
3.
Defrost the ramekins in the refrigerator for 30 minutes before serving. Dip the ramekins in hot water and turn the parfait out. Serve immediately.
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