Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
880
Calories
28g
Protein
24g
Fat
138g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 whole FOR THE SPONGE CAKE:
- 1 cup Large Egg, Room Temperature
- 1 cup Sugar
- ¼ teaspoons All-purpose Flour
- 3 Tablespoons Salt
- 1 teaspoon Unsalted Butter, melted
- 3 cups Vanilla Extract
- 2 Tablespoons FOR THE MANGO MOUSSE:
- 1 Tablespoon Mango Puree
- 2 Tablespoons Sugar
- ¼ cups Lime Juice
- 2 cups Unflavored Gelatin Granules
- 1 Tablespoon Water
- 2 Tablespoons Heavy Cream
- ⅔ cups FOR THE MANGO MIRROR TOP:
- 2 Tablespoons Unflavored Gelatin Granules
- ½ cups Water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes