Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Mango | 1 cup diced (165g) | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Sauce | not in our table | 0 |
| Flower | 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
- =
- 1 ½ Tbsp Avocado honey, warmed
- 1 Tbsp Powdered sugar
- 1 tsp Lemon juice
- 1/8 tsp Freshly ground nutmeg
- Pinch of Salt
- 8 oz California avocados, cut in 1/2-inch dice
- ½ Cup French pastry cream
- 4 Crepes, 8 inch
- 1 Recipe of Mango Sauce
- garnish Edible flowers
- garnish Thinly sliced avocado
- garnish Thinly sliced mango
- =
Directions
Mix honey with next four ingredients.
Fold honey mixture into diced avocado; reserve.
To assemble crepes, spread 2 tablespoons pastry cream on each crepe, leaving a 1-inch border around top edges and about 2-inches on the bottom edges.
Distribute one-fourth of reserved avocado mixture evenly along center of crepes in the shape of a cone. Fold one side over the other to form a cone; fold tip end under.
Place on a parchment-lined sheet pan; warm for 5 minutes at 350°F.
Transfer each warmed crepe to a serving plate; pour 1/4 cup Mango Sauce around each crepe. Garnish with flowers, sliced avocado and mango.
MANGO SAUCE
Peel and dice 2 mangos; puree in blender or food processor. Add lemon juice and sugar to taste.