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Mexican Mango Cream

Mexican.Chef's picture
  Mangoes/2 cans (14 ounce each) mangoes, drained 5 Large, drained
  Sugar To Taste
  Oranges 2 , peeled, seeded, and cut in small pieces
  Lemon juice 1 Tablespoon
  Whipping cream 1 Pint (2 Cups)
  Pecan pieces 1 Cup (16 tbs)
  Green maraschino cherries 12

Peel fresh mangoes; whirl mangoes in blender until smooth.
Add sugar to taste (Mexicans like it sweet).
Stir in oranges and lemon juice.
Whip cream and fold into mango mixture.
Add pecans.

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4774 Calories from Fat 2243

% Daily Value*

Total Fat 256 g393.1%

Saturated Fat 118.8 g594.1%

Trans Fat 0 g

Cholesterol 685.7 mg228.6%

Sodium 199.7 mg8.3%

Total Carbohydrates 618 g205.9%

Dietary Fiber 74.5 g298.2%

Sugars 529.6 g

Protein 28 g56.3%

Vitamin A 475.2% Vitamin C 1637.3%

Calcium 82.4% Iron 40.7%

*Based on a 2000 Calorie diet

Mexican Mango Cream Recipe