Upside-Down Yogourt with Mango

1 Reviews
100% would make this recipe again

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Rest : 30 min Preparation : 15 min Cooking : 5 min Standing : 2 h
120 calories/serving

Ingredients

1 mangoes, peeled and cubed 300 g
1/3 cup water 90 mL
1 tbsp sugar 12 g
4 tsp gelatin 8 g
1/4 cup maple syrup, hot 65 mL
3 cups yogurt, plain, 2% 750 g

Before you start

A blender or food processor will be very useful to purée the mango.

Method

  1. Put the mango and sugar in a saucepan with 3 tablespoons of water. Bring to a boil, cover and simmer for 5 min. Transfer to a blender then purée. Portion out the mango purée to eight ramekins then put them in the freezer for 30 min.
  2. Meanwhile, put the gelatin in a microwave-safe bowl, add 3 tablespoons of water and let stand for 1 min. Heat for a couple of seconds in a microwave, then add the hot maple syrup. Mix well to dissolve the gelatin. Stir in the yogurt then mix well. Pour into the prepared ramekins over the mango purée then refrigerate for 2 h.
  3. When ready to unmold, carefully dip the bottom of each ramekin in a pan with hot water briefly (30 sec). Run a thin knife around the edges to help loosen the set yogurt from the inside, then turn upside-down onto serving plates and serve.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

120

Fat

2 g

2 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

10 mg

Sodium

70 mg

3 %

Carbohydrate

20 g

7 %

Fibre

0 g

2 %

Sugars

19 g

Net Carbs

20 g

Protein

6 g

Vitamin A

3 %

Vitamin C

14 %

Calcium

18 %

Iron

2 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Milk and Alternatives ½
Other Foods ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Dairy | Fruits | Desserts

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