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Frozen Mango Cream

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  Cream cheese 8 Ounce (1 Package)
  Sugar 3⁄4 Cup (12 tbs)
  Frozen whipped topping 30 Ounce, thawed (1 Carton)
  Canned alphonso mango pulp/3 1/2 cups mango puree 30 Ounce (1 Can)
  Milk 1 Quart
  Sugar 1⁄3 Cup (5.33 tbs) (For Aromatic Ginger Tea)
  Ground ginger 1 Teaspoon
  Cardamom pods/1/4 teaspoon ground cardamom 8 , hulled, seeded and crushed
  Tea bag/3 tablespoons tea leaves 8 (Assam / Orange pekoe)

1. In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally.
2. Add tea and simmer, stirring gently, 1 to 2 minutes.
3. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute.
4. Pour through a fine strainer into a hot teapot.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7169 Calories from Fat 965

% Daily Value*

Total Fat 262 g403.3%

Saturated Fat 197.6 g988%

Trans Fat 0 g

Cholesterol 344 mg114.7%

Sodium 1111.2 mg46.3%

Total Carbohydrates 1160 g386.5%

Dietary Fiber 9.5 g37.8%

Sugars 1037.2 g

Protein 80 g159.6%

Vitamin A 76.8% Vitamin C 2%

Calcium 131.4% Iron 12.8%

*Based on a 2000 Calorie diet

Frozen Mango Cream Recipe