Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream Cheese | 1 oz (28g) | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Honey | 1 tbsp (21g) | 64 |
| Rum | 1/2 oz (15ml) | 32 |
| Walnut | 1 walnut half (4g) | 26 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cake | not in our table | 0 |
| Macadamia | 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 (8 ounce) package cream cheese
- ¼ cup honey
- 2 tablespoons pineapple juice concentrate, thawed
- 3 cups leftover cake, cubed
- ½ cup mango nectar
- ½ teaspoon rum flavoured extract
- ¼ cup chopped crystallized ginger
- ¼ cup chopped macadamia nuts
- ½ cup sliced fresh mango, garnish
Directions
In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside.
In a small bowl, combine the mango nectar and rum extract; set aside.
Place half of the cake cubes in a 1½ quart glass bowl.
Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake.
Sprinkle on half of the ginger and nuts.
Repeat layers.
Cover with plastic wrap and refrigerate for 2 hours or overnight.
Garnish each serving with fresh mango slices and pineapple.