Always check the labels of the products you use.
Method
- 1
Chill. Beat together heavy cream, sugar, plus a pinch of salt in a mid-sized saucepan. Cook over a mid-sized flame, mixing often, till sugar is dissolved, around 5 minutes. Leave till it is cold a little. Beat in lime juice and zest. Tip cream mixture in glasses or ramekins, cover with cling film, and chill till possets are set, at least 4 hours plus preferably overnight. Toss together mango and mint in a mid-sized bowl. Spoon mango upon top of possets, mound dollops of whipped cream upon top, plus eat at once.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low salt: 0.04 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 189 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
25.5 g per serving
51 % of the 50 g daily maximum · 102 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 544 kcal |
| Protein | 4 g |
| Carbohydrate | 39.1 g |
| of which sugars | 35.8 g |
| of which free sugars | 25.5 g |
| Fat | 43.5 g |
| of which saturates | 27.7 g |
| Fibre | 1.7 g |
| Salt | 0.08 g |
Protein per 100 kcal
0.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
