Potato Mango Gratin
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
470
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,421 mg | (36 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams potatoes
- salt
- 2 carrots
- 1 Mango
- 125 grams Mozzarella
- 3 eggs
- 150 grams Yogurt (0.1% fat)
- 1 Tbsp Pastry flour
- 3 Tbsps Sweet chili sauce
- cayenne pepper
- butter (for the pan)
- 3 Tbsps Shelled peanut
Preparation steps
1.
Rinse the potatoes and cook in boiling salt water for about 25 minutes. Drain, rinse, peel and let cool. Peel the carrots, cook for 5 minutes in boiling salt water, drain, rinse and cut into thin slices.
2.
Peel the mango, remove the pit and cut the flesh into strips. Slice the potatoes.
3.
Cut the mozzarella into 1 cm cubes. Mix the eggs, yogurt, flour and chile sauce. Season with salt and cayenne pepper.
4.
Mix the potato, mango, carrot slices and peanuts. Spread in a greased baking dish. Pour in the yogurt sauce. Top with mozzarella. Bake for about 30 minutes at 220°C (approximately 425°F). Remove from the oven and serve immediately.
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