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
Beat butter and sugar until light and fluffy. Add flour, milk and almond extract. Beat at low speed until well blended. Press dough onto bottom and sides of 10" tart pan with removable bottom. Prick bottom with fork and bake at 400' for 13-20 minutes until light golden brown. Cool completely. Stir together the sour cream and sugar. Spread over crust. Sprinkle with coconut. Arrange mangos on top.
Recipe sourced from
fandom