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 |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Horseradish | not in our table | 0 |
| Peppermint | 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
- =
- 4 mangos
- 16 large shrimp
- 2 tbsp. freshly grated horseradish
- 1 cup mayonnaise
- 1 tsp. lemon juice
- 1 tsp. sugar
- pepper
- cream if desired
- mint leaves
- =
Directions
Halve mangos, then cube and reserve skins. Poach shrimp in salted water for 5 minutes. Then peel and cut in chunks. Toss with mango cubes. Broil red pepper, then peel, seed and cut into strips. Set aside. Blend horseradish, mayonnaise, lemon juice, sugar and pepper. Add a little cream if desired. Pour over mango and shrimp pieces. Fill mango skins with mixture. Garnish with red pepper strips and mint leaves. Refrigerate and serve chilled.