Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
713
Calories
15g
Protein
19g
Fat
122g
Carbs
Counts 5 of 8 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Marshmallow | not in our table | 0 |
| Water | not in our table | 0 |
| Cake | 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 cups miniature marshmallows
- 1/4 tsp. cinnamon
- 2 cups whipping cream
- 2 cups mangos, sliced
- 2 tbsp. butter, melted
- 1 tbsp. flour
- 1/4 cup hot water
- 1 package gingerbread cake & cookie mix
- =
Directions
1
Grease 13x9" pan. Mix gingerbread mix, hot water, flour and butter until dough forms. Press into pan. Bake at 375' for 10-13 minutes. Cool 10 minutes. Arrange mangos in single layer over crust. Beat whipping cream and cinnamon until soft peaks form. Fold in marshmallows. Spread over mangos. Cover and refrigerate at least 6 hours.
Recipe sourced from
fandom