Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
1244
Calories
43g
Protein
50g
Fat
161g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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 mangos, peeled and sliced
- 1/2 cup shredded coconut
- 1 tbsp. sugar
- 1 cup sour cream
- 1/2 tsp. almond extract
- 2 tbsp. milk
- 1 1/4 cups flour
- 1/3 cup sugar
- 1/2 cup butter
- =
Directions
1
Combine mangos and half cup sugar in a 10" heavy skillet. Cook and stir over medium heat until bubbly. Keep hot.Combine biscuit mix, 2 tbsp. sugar and cream. Place 8 mounds of biscuit batter over hot mangos. Cover and bake at 350' for about 15 minutes, until biscuits are done. Serve with ice cream.
Recipe sourced from
fandom