Mozzarella with Avocado and Mango

5
Average: 5 (2 votes)
(2 votes)
Mozzarella with Avocado and Mango

Mozzarella with Avocado and Mango - This aromatic turrets is a real eye-catcher.

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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
253
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie253 kcal(12 %)
Protein10 g(10 %)
Fat16 g(14 %)
Carbohydrates17 g(11 %)
Sugar added1 g(4 %)
Roughage4.5 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.7 μg(9 %)
Vitamin E3.4 mg(28 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate56 μg(19 %)
Pantothenic acid0.2 mg(3 %)
Biotin3 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C53 mg(56 %)
Potassium554 mg(14 %)
Calcium39 mg(4 %)
Magnesium55 mg(18 %)
Iron1.5 mg(10 %)
Iodine4 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids4.2 g
Uric acid21 mg
Cholesterol7 mg

Ingredients

for
4
Ingredients
1 ripe Avocado
3 tablespoons lemon juice
1 scoop Mozzarella (125 grams)
1 large, ripe Mango
½ bunch Arugula (40 grams)
2 tablespoons Pine nuts (30 grams)
1 red chile pepper
3 tablespoons Orange juice
1 teaspoon liquid honey
1 tablespoon olive oil
salt
white peppers
In Addition
4 Cooking ring (7 cm diameter)
How healthy are the main ingredients?
MozzarellaArugulaPine nutsOrange juiceolive oilhoney

Preparation steps

1.

Halve avocado, pit, cut pulp into small cubes and combine with 2 tablespoons of lemon juice.

2.

Drain mozzarella and cut into small cubes. Peel mango and pit, cut pulp onto small cubes and combine with remaining lemon juice. 

3.

Rinse and spin dry arugula. Toast pine nuts in a dry pan until golden brown on medium heat, remove and let cool. Rinse and dry chile pepper, cut into thin rings.

4.

Make vinaigrette by combining orange juice with honey and oil. Season with salt and pepper.

5.

Place moldi rings onto plates. Layer avocado, mozzarella and mango.

6.

Press lightly and remove rings carefully. Garnish with arugula, drizzle with vinaigrette and sprinkle with chile rings and pine nuts. Serve.