Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
115
Calories
2g
Protein
1g
Fat
28g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- 1 cup sliced fresh mango
- 1-1/2 tablespoons cider vinegar
- 1-1/2 tablespoons Dijon-style mustard
- 1/8 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 tablespoon freshly ground black pepper
Directions
1
Season fillet with salt and pepper.
2
Bake at 425 for 10 minutes or until fish flakes when tested with a fork.
3
Keep warm.
4
Drain beans, reserving 1/3 cup liquid.
5
In small saucepan combine beans, reserved liquid, bell pepper, onion, cumin, cilantro, chili powder, garlic powder, and salt.
6
Cook over low heat 5 minutes.
Recipe sourced from
fandom