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Mango Cappuccino

Makes: 50 servings
Prep 1 hr 15 mins Chill 24 hrs
Mango Cappuccino
  • 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

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
Chill Up to2 hrs
  • 2  cups  whipping cream
  • 1/4  cup  dairy sour cream

1. 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,
  • cal. (kcal) 73,
  • Fat, total (g) 4,
  • chol. (mg) 14,
  • sat. fat (g) 2,
  • carb. (g) 10,
  • pro. (g) 1,
  • vit. A (IU) 389,
  • vit. C (mg) 32,
  • sodium (mg) 75,
  • calcium (mg) 20,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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