Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
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- 1 tbsp. brown sugar
- 1 tbsp. butter
- 3/4 cup chopped fresh mango
- 1 1/2 cups mango nectar
- 6 tbsp. melted butter
- 1/4 cup water
- 2 tsp. salt
- 1 clove garlic
- 1 tsp. ground pepper
- 6 Cornish hens
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Directions
Remove giblets and sprinkle the Cornish hens with pepper. In a blender, puree the garlic, salt and water. Pour over the hens and marinate, refrigerated for 2 hours. To make sauce, puree the nectar and mangos. In a small skillet, melt butter, add mango puree and brown sugar and stir. When the mixture boils, remove from heat and set aside. Preheat oven to 500'. Place hens, breast side down in a large greased baking pan. Baste with the melted butter and bake for 15 minutes. Turn the hens breast side up and continue to bake another 15 minutes basting frequently. Lower temperature to 375', turn the hens again and bake for 10 minutes. Remove from oven, drain juices from the pan and stir into the mango sauce. Turn hens breast side up and baste with mango sauce. Bake for another 5-7 minutes or until they are golden brown. Serve with extra slices of mango as garnish.