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Ingredientes
- vegetarian biscuit base:
- 10 x hobnob biscuits crushed
- 50 gm butter melted delice:
- 1 sm mango skinned and stoned
- 300 ml pouring double cream
- 1 x 400g tin of condensed lowfat milk
- 1 x juice of 4 lemons mango sauce:
- 1 x ripe mango skinned and stoned
- 2 Tbsp. icing sugar to taste
Direcciones
- Grease and line eight small ramekins with cling film.
- Mix together the crushed biscuits with the melted butter till well blended and set aside.
- For the delice filling put the mango in a processor and whizz till smooth.
- Pour in the cream and condensed lowfat milk. Still whizzing gradually pour in the lemon juice till the mix thickens.
- Remove the blade and spoon into the ramekins.
- Top each ramekin with the biscuit crumb mix and leave to set in the fridge. Leave for a minimum of 8 hrs or possibly ideally overnight. Serve straight from the fridge and turn out nn to glass plates remove the clingfilm and serve with the mango sauce.
- To make the fresh mango sauce whizz the mango flesh in the processor with the icing sugar.
- If need be thin down with a little water.
- This a a very quick light dessert that can be made ahead of time or possibly frzn. If you don't want to make individual ramekins use this recipe to fill an 180mm china dish. Serve straight from the fridge so it is hard garnished perhaps with lemon balm or possibly mint leaves.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 199 | |
| Calories from Fat 40 | 20% |
| Total Fat 4.59g | 6% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 76mg | 3% |
| Potassium 247mg | 7% |
| Total Carbs 36.38g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 33.43g | 22% |
| Protein 4.43g | 7% |
