| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegan | 1 | Servings | |
INGREDIENTS
| 2 | Very ripe mangoes, peeled & | |
| cut into chunks center | ||
| seed removed about 2 | ||
| cups | ||
| 1 | t | Lemon juice |
| 1 | t | Coconut extract |
| 1 | c | Skim milk |
| 1/4 | c | Cornstarch |
| 3 | T | Firmly packed brown sugar |
INSTRUCTIONS
In blender container, combine mango chunks, lemon juice & coconut extract. Blend until smooth. In small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into 1-qt. shallow bowl. Chill thoroughly. Serves 6. 106 calories per serving. 2 g protein. 0 g fat. 26 g carbohydrate. 26 mg sodium. 1 mg cholesterol. 0% fat. [I suppose you might be able to make this vegan by using rice milk or soy milk, but I've never tried it that way myself.] Posted to fatfree digest V97 #006 by ReddHedd@aol.com on Feb 22, 1997.
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