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Mango Cappuccino
Ingredients
-
6
cups seeded, peeled, and coarsely chopped mangoes (6 medium) or one 26-ounce jar refrigerated mango slices, drained
-
1 1/2
cups lime juice
-
2
tablespoons grated fresh ginger
-
3/4
teaspoon finely chopped chipotle peppers in adobo sauce
-
10
cups orange juice
-
1 1/2
- 2
teaspoons salt
-
4
cups Creme Fraiche (see recipe below)
-
Ground ancho or chipotle chile pepper or chili powder
Directions
1. Place half of the mango, lime juice, ginger, and chipotle peppers in sauce in a blender or food processor. Cover and blend or process until smooth. Transfer to a very large nonmetallic container. Repeat. Stir together the mango mixtures, orange juice, and salt. Cover and chill overnight or up to 2 days.
2. Serve mango mixture in small stemmed glasses or demitasse cups topped with about 1 tablespoon Creme Fraiche. Sprinkle each serving lightly with ground chile pepper or chili powder. Serve with small spoons. Makes 50 appetizer servings.
Creme Fraiche
Yield: 4 cups
Bake:
200°F
1 hr
Ingredients
-
2
cups whipping cream
-
1/4
cup dairy sour cream
Directions
Beat whipping cream and sour cream in a large mixing bowl with an electric mixer on medium speed until soft peaks form. Cover and chill up to 2 hours. Makes 4 cups.
Nutrition Facts
(Mango Cappuccino)
- Servings Per Recipe 50,
- Calories 73,
- Protein (gm) 1,
- Carbohydrate (gm) 10,
- Fat, total (gm) 4,
- Cholesterol (mg) 14,
- Saturated fat (gm) 2,
- Vitamin A (IU) 389,
- Vitamin C (mg) 32,
- Sodium (mg) 75,
- Calcium (DV %) 20,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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