Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 6 ounce container plain yogurt
- 2 ripe mangoes divided
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground ginger
Directions
Line a sieve with 2 layers of paper towel and place over a bowl.
Pour yogurt into the paper towel lined sieve then set aside to drain for at least 30 minutes.
Peel and cube mangoes then place in container of an electric blender.
Whirl until puréed then add sugar to sweeten.
In a bowl beat cream with sugar, vanilla and ground ginger until stiff peaks form.
Gently fold in drained yogurt and the cubed and puréed mango until combined.
Spoon into dessert glasses or wine goblets then sprinkle each serving with toasted coconut and diced mango.
Category:Cathy's Recipes
Category:Dessert Recipes
Category:Yogurt Recipes
Category:Mango Recipes
Category:Heavy cream Recipes