Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Mango | 1 cup diced (165g) | 99 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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
- =
- 1 cup 'sweet' rice
- 1 ripe mango
- 1/2 cup mashed low fat tofu
- 2/3 cup water
- 1/4 tsp salt
- 2 tbsp honey
- 1 tsp vanilla
- 1 tsp lemon juice
- 1/4 tsp cinnamon
- 1/8 tsp guar gum to thicken
- =
Directions
Rinse the rice and let soak in cold water for 5 to 10 hours. Peel and slice the mango mix the last 7 ingredients and blend to a smooth cream. Drain the rice well and lay in a thin layer on a steamer insert (cheesecloth on top of the insert may be needed if the holes are too large) and cook over steam for about 40 minutes or until soft. Spoon hot rice into small bowls, top with the chilled mango slices and spoon over the lightly warmed tofu cream. Roasted cashews or a few shreds of coconut may be added as a garnish only if you wish.