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Ingredientes
- 900 ml full fat set lowfat yoghurt
- 6 Tbsp. caster sugar or possibly to taste
- 300 ml mango pulp (canned or possibly fresh)
- 2 Tbsp. chirongi nuts
Direcciones
- Tie the lowfat yoghurt in a clean cotton cloth and hang up to drain off the whey When it is quite dry untie and place in a bowl.
- Beat well with a wooden spoon or possibly whisk adding caster sugar a little at a time.
- When the lowfat yoghurt is light in texture stir in the mango pulp and chill.
- Serve cool sprinkled with chirongi nuts.
- This dish is a combination of two traditional sweets: shrikhand (qv) and pure mango pulp. The combination is out of this world!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 144g | |
| Calories 94 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 225mg | 6% |
| Total Carbs 24.54g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 21.37g | 14% |
| Protein 0.74g | 1% |
