Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Icing | 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
- Mango pulp-900gm
- Lemon juice-1/2 tsp
- Grated rind of orange and lemon- 1 each
- Egg whites whisked until peak forms-4
- Caster Sugar-50gms
- Double cream-1/2 cup
- Icing sugar-1/2 cup
Directions
In a large chilled bowl, mix 425gms of mango pulp with the lemon juice and the rind. Gently fold in the egg whites and caster sugar. Cover with clear film and place in the freezer for at least 1 hour until beginning to set.Remove the bowl from the freezer and beat the contents. Transfer to an ice creamcontainer and freeze until fully set. Scrape the ice crystals from the side of the bowl and whisk the mixture to break down the crystals.
Whip the double cream with icing sugar and the remaining mango pulp. Chill the sauce for 24 hours. Remove the sorbet from the freezer 10 minutes. before serving. Scoop out individual servings and cover with a generous helping of mango sauce. Serve immediately.
Category:Bangladeshi Recipes
Category:Bangladeshi Desserts