Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Mango | 1 cup diced (165g) | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cashew Nut | not in our table | 0 |
| Coriander | 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
- =
- 2 1/2 cups unsweetened puffed rice
- 1 1/2 cups corn flakes
- 1 cup unsalted cashew nuts
- 1 large onion
- 2 medium potatoes
- 6 tbsp. coriander leaves, chopped
- 4 tbsp. mango chutney
- 1 tbsp. tomato ketchup
- juice of 1 fresh lime
- =
Directions
Cut potatoes in half and boil until cooked through but still firm. Plunge into ice water, drain well, and cube. Combine puffed rice, corn flakes, and cashew nuts in a baking dish and toast in a 300F oven for 15 minutes, turning once. Chop onion and coriander leaves. In a small bowl, mix together chutney, ketchup, lime juice, and cayenne/chili pepper. Combine all ingredients in a large bowl and toss lightly until mixed. Serve warm