Thick and Tangy Mango Filling
A thick, tangy and delicious mango filling for cakes, cupcakes or a topping on yogurt & ice cream
Equipment
Ingredients
- 4 cups fresh mango 8 cups frozen and then thawed
- 5 TB Clear Jel or 3 Tablespoons Cornstarch
- 1-2 TB water
- Juice of 1 lime or lemon
Instructions
- Add mango to your blender or food processor
- If using clear jel, sprinkle it over the mango and process
- Once mango is pureed, place in a saucepan over low-medium heat.
- If using cornstarch, dissolve in water and whisk into mango once the mango is heated.
- Regardless of whether you used cornstarch or clear jel, continue to whisk your mango until it is thick and to prevent sticking/burning (1-2 minutes for the cook type clear gel)
- Once thick, add the lime juice and remove from the heat.
- Let cool completely.
- I put mine in the refrigerator overnight, but I can't promise that the mixture with the cornstarch would remain nice and thick if refrigerated overnight.
Nutrition
Calories: 548kcalCarbohydrates: 136gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 11mgPotassium: 1110mgFiber: 11gSugar: 90gVitamin A: 7141IUVitamin C: 240mgCalcium: 74mgIron: 1mg
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