Simple Tropical Iced Dessert
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
340
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 175 mg | (184 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 70 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 large, ripe Mango
- ¼ cup lemon juice
- 2 Tbsps sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cilantro
- 2 Oranges
- 1 Tbsp Grand Marnier
- powdered sugar (for dusting)
- mint
Preparation steps
1.
Peel the mango and slice the flesh away from the stone, catching the juice. Add the fruit flesh to the juice and blend to a puree with 2 tbsp water and the lemon juice. Push through a sieve and stir in the sugar, cinnamon and coriander. Transfer the mixture to an ice cream maker and freeze for 15 - 20 minutes. (Alternatively transfer to a shallow metal dish and put in the freezer for about 3 hours, stirring vigorously every 30 minutes to prevent large ice crystals from forming. )
2.
Peel the oranges with a sharp knife, removing all the white skin. Then separate the segments by cutting down inside the segment skins. Mix the orange segments with the orange liqueur.
3.
Arrange the orange segments on 2 plates. Place scoops of mango sorbet on each. Garnish with mint leaves and dust with icing sugar.
