Tony Turnbull The Times magazine 1 April 2012
Peel and stone mangoes. Put two thirds of the fruit in blender with 1 tbsp icing sugar. Puree. Sieve if you can be bothered.
Whisk cream to form soft peaks. Fold in yogurt, mint, vanilla, remaining sugar and fruit puree. Decorate with remaining fruit. Chill. Serve.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 98 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 39.1mg | 1 % | |
Potassium 291.2mg | 8 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 19.5g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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