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| 26/6/1998 |
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Mango and Pomelo Dessert Recipe by Peng
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Ingredients
200g mango, diced small
pomelo
150ml coconut cream, canned
800ml low-fat 2% milk
1/2 cup granulated sugar
4 stalks pandan leaves
pinch salt
Method
Bring milk to a boil together with pandan leaves and sugar. Stir in salt and coconut cream, bring it back to the boil and turn off flame. Cool and chill in the refrigerator.
Spoon in mangoes and pomelo sacs before serving in individual bowls.
Note
Try to obtain Indian alphonso mango for this recipe. I use Ayam Brand pure coconut cream for this drink.
Per Serving: (excluding unknown items):
312 calories; 12g fat (34% calories from fat); 8g protein; 45g carbohydrate; 15mg cholesterol; 127mg sodium.
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