Mango with Chai Cream
Mango with chai cream - India sends its regards
Healthy, because
Even smarter
Nutritional values
For the effect of chai tea on health, spices play a role not to be underestimated: cardamom and allspice contain essential oils that do good to our intestines, while cinnamon soothes the stomach. Mangos stand out with their content of beta-carotene, which the organism converts into vitamin A when needed. Thus, the exotic makes a valuable contribution to the visual process.
If you like, you can adapt the type of fruit to the season here: In summer, for example, peaches or nectarines fit well, in autumn you can prepare the dessert with plums and winter has to offer, for example, oranges.
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 395 mg | (10 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 2 pkgs Chai tea
- 1 oz Shelled pistachio (2 TBSP.)
- 1 ripe Mango
- 3 ½ Tbsps lemon juice
- 8 ozs Yogurt
- 1 Tbsp honey
- 1 generous pinch cinnamon
- 1 generous pinch ground allspice
- 31 ozs cold Whipped cream
Kitchen utensils
Preparation steps
Boil 2 ounces of water, add the tea bags, and let brew for 5 minutes. Then remove tea bags and let tea cool to room temperature.
Meanwhile, toast pistachios in a hot frying pan without fat over medium heat for 3 minutes. Remove and allow to cool slightly.
Peel the mango. Cut the flesh from the pit in thin, bite-sized slices. Sprinkle with lemon juice and place in 4 glass bowls.
Chop the pistachios. Mix yogurt with cooled tea and honey. Season with cinnamon and allspice and season to taste. Whip the cream until stiff and fold in. Spread the cream on the mango pieces and arrange with pistachios.
