Mexican · Dessert
Chili Lime Mango Slices with Lime Cottage Cheese Cream
Ripe mango wedges dusted with chili and lime sit alongside a blended lime-cottage-cheese cream, finished with fresh raspberries and a scatter of chia for crunch and fibre — a bright, protein-forward spin on the classic Mexican street-cart chili-lime mango.
$1
12 minsPrep
0 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
141Calories
7.4gProtein
3gFat
23.6gCarbs
18.1gSugar
4.6gFiber
378mgSodium
6mgChol
0.9gSat Fat
290mgPotassium
87mgCalcium
0.7mgIron
0.2mcgVitamin B12
47.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Corona Extra
local
Agua Fresca de Jamaica
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel 2 ripe mangoes and slice into thin even wedges, about 220g total, and fan out across two chilled bowls.
2
In a blender, combine the low-fat cottage cheese, lime juice and monk fruit extract and blend for 30-45 seconds until completely smooth and creamy.
3
Stir the chia seeds into the cottage cheese cream and let it sit for 5 minutes to thicken slightly while you finish the fruit.
4
Dust the mango slices lightly with a pinch of salt and a light shake of ground chili powder (use in place of five-spice for the chili-lime flavour), then squeeze a little extra lime juice over the top.
5
Spoon the lime cottage cheese cream alongside or over the mango slices in each bowl.
6
Scatter the fresh raspberries over the top as a bright, fibre-rich finish and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g peeled, sliced mango
- 3.5 oz100g blended smooth cottage cheese lowfat
- 0.5 oz15g freshly squeezed lime juice
- 1.4 oz40g whole, for fibre raspberry
- 0.3 oz8g whole chia seeds
- 0 oz1g monk fruit extract
- 0 oz1g substituted with chili powder in method chinese five spice
- 0 oz1g fine pinch salt
