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 |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Rhubarb | not in our table | 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
- =
- 4 ounces heavy cream
- 2 stalks rhubarb, thinly sliced
- 4 red plums, peeled and cut into pieces
- 1 tsp. butter
- 1 tsp. fresh cilantro, chopped
- 1 mango, peeled and roughly chopped
- 1/4 cup sugar
- 2 tbsp.sugar, plus 3 tbsp.sugar
- 3 ounces water
- 4 corn tortillas
- =
Directions
In a large saute pan, saute the rhubarb and plums in butter until soft. When soft add the fresh cilantro and 1/4 cup sugar. Allow this to cook for 15 minutes, lower heat and cook for an additional 3 minutes and transfer to bowl to cool. In a mixing bowl, place the cream and 2 tablespoons of sugar and whip until firm, about 5 minutes. For the sauce, mix the mango, 3 tablespoons of sugar and water in a blender until smooth. In the center of a tortilla add 3 ounce of rhubarb plum mix and fold tortilla over in half. Crisp the tortilla in a non-stick pan for 30 seconds on each side. Place in center of plate and sprinkle with mango sauce and dollop with a spoonful of whipped cream