|2 tbsp||water||30 mL|
|1/2 tbsp||gelatin||3 g|
|2 tbsp||sugar||24 g|
|1/4 tsp||vanilla extract||1.25 mL|
|1/2 cup||yogurt, plain, 2%||130 g|
|1/2 cup||whipping cream 35%||125 mL|
- Pour the water into a small saucepan, then add the gelatine. Place the saucepan over low heat and stir until the gelatine dissolves, 1-2 minutes. Remove the pan from the heat.
- Peel the mangoes, cut the flesh from the pits, then transfer the flesh to a blender. Add the sugar and the vanilla extract, then process until smooth. Add the dissolved gelatine and continue to process for one more minute. Transfer the mango purée to a bowl, then add the yogurt and mix well.
- Pour the whipping cream into a separate bowl. Using an electric mixer, beat the cream until it holds stiff peaks, then fold it gently into the mango purée. Portion out the mixture into cups and chill them for at least 3 hours or overnight.
Nutrition Facts Table
per 1 Serving (130g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||½||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Folacin, Magnesium, Phosphorus, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin E
- Good source of :
- Vitamin A
|Milk and Alternatives||0|