Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Pie Crust | 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 1/2 tsp. lemon juice
- 2 tbsp. frozen orange juice concentrate, thawed
- 1/4 cup water
- 1 cup sugar
- 5 mangos, peeled and sliced
- 1/2 tsp. cinnamon
- 2 tbsp. sugar
- 1 package (15 oz.) refrigerated pie crust
- =
Directions
For cooked mangos, combine all ingredients in pot. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Drain and mash. Cut piecrusts into 8 (4 1/2") circles.Spoon 1 1/2 tbsp. cooked mangos on half of each circle. Moisten edges with water and fold dough over mixture. Press edges to seal. Crimp with a fork. Place on a lightly greased baking pan. Bake at 425' for 13-15 minutes. Combine sugar & cinnamon and sprinkle over warm turnovers.