cups seeded, peeled, and coarsely chopped mangoes (6 medium) or one 26-ounce jar refrigerated mango slices, drained
cups lime juice
tablespoons grated fresh ginger
teaspoon finely chopped chipotle peppers in adobo sauce
cups orange juice
cups Creme Fraiche (see recipe below)
Ground ancho or chipotle chile pepper or chili powder
- 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.
- 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.
cups whipping cream
cup dairy sour cream
- 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)
- Per serving:
- 73 kcal cal.,
- 4 g fat
- (2 g sat. fat,
- 14 mg chol.,
- 75 mg sodium,
- 10 g carb.,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet