Mango Yogurt Parfait

0
Average: 0 (0 votes)
(0 votes)
Mango Yogurt Parfait
share Share
print
bookmark_border Copy URL
Health Score:
48 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 6 h.
Ready in
Calories:
331
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie331 cal.(16 %)
Protein4 g(4 %)
Fat13 g(11 %)
Carbohydrates48 g(32 %)
Sugar added33 g(132 %)
Roughage1.7 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E2 mg(17 %)
Vitamin K0.8 μg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.2 mg(14 %)
Folate61 μg(20 %)
Pantothenic acid0.8 mg(13 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C39 mg(41 %)
Potassium229 mg(6 %)
Calcium59 mg(6 %)
Magnesium24 mg(8 %)
Iron1.6 mg(11 %)
Iodine4 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids5.9 g
Uric acid17 mg
Cholesterol201 mg
Complete sugar48 g

Ingredients

for
7
Ingredients
700 grams Mangoes
5 Tbsps Lime juice
230 grams sugar
1 tsp honey
1 sheet gelatin
150 milliliters Whipped cream
4 egg yolks (Medium)
50 grams Greek yogurt
1 Vanilla bean (Seeds)
1 Tbsp white Rum
How healthy are the main ingredients?
MangosugarWhipped creamhoney

Preparation steps

1.

Peel mango, cut flesh from the core and chop coarsely. Simmer mango, covered, with 3 tablespoons lime juice, 4 tablespoons water, 25 grams (approximately 1 ounce) sugar and honey for 5 minutes. Purée and let cool. Line a terrine or loaf pan (one liter in volume, approximately 17 ounces) with plastic wrap.

2.

Soak gelatin in cold water. Whip cream with 1 teaspoon sugar until stiff and chill. Makes 200 grams (approximately 7 ounces) of sugar with boiling water until sugar dissolves. Beat egg yolks until foamy and add the hot sugar syrup in a thin strand while continuing to beat for 6 to 8 minutes. Allow mixture to cool. Stir in yogurt and vanilla bean seeds. Stir 2 tablespoons lime juice into rum. Stir gelatin into lime rum mixture. Fold into cream. Spread half the cream into the bottom of the mold. Cover with mango purée. Spread remaining cream mixture over mango purée. Freeze at least 5 hours.

3.

Serve with puréed raspberries and sliced ​​mango.