I'm all of the way all the way down to my final champagne mango, and I suppose I can also additionally should flow get more, due to the fact I've just determined something in reality exceptional to do with them.
You begin with a piece of this Korean popped snack, which I placed at the H-Mart. I'm surely enthralled through these items. As a long way as I can tell, they simply make a slurry of rice flour, wheat flour, water, and a bit of oil, after which they placed it on this device that sort of flash-cooks it at excessive warmness until it shoots out with a noisy popping sound. (You can watch this charming method right here.) The end end result is a feather-moderate, crispy cake with a taste and texture that I can remarkable describe as something like a massive Rice Krispie. They definitely soften in your mouth, specifically while dunked first in a cup of warm chocolate or coffee. Best of all, they're exceptional about 15 strength each, so I can indulge to my heart's pride with out setting my waistline in any actual danger. The only snag is that they'll be a piece high priced?3 bucks for a bag of 15 desserts?So I need to try and tempo myself and no longer gobble the entirety in days.
Anyway, while attempting to research what I observed so addictive approximately these things, I mentally in comparison the lightness of their texture to whipped cream (which I additionally adore), and that positioned the idea in my head of trying one crowned with a few whipped cream and diced fruit. So I diced up 1/2 of my last champagne mango, organized it on a cake, introduced a puff of whipped cream, and ohhhhhhhmigod.
This stuff is ambrosia. It's a lot like aPavlova, only much easier to make. The juice from the mango just barely softens the cake, so it's already melting a little bit when you put it in your mouth. And with the sweet, juicy fruit tucked between the puffy rice cake and the fluffy whipped cream, it's like biting into a fruit-filled cloud. The only fault I can find with it is that it's a bit difficult to eat neatly; the bits of fruit tend to spill off the edge. But that's easily remedied by breaking the cake into pieces before adding the topping.
As desserts go, this is incredibly light in calories as well as in texture. A single champagne mango has 110 calories, which means that half of one has only 55. A piece of popped snack has 15, and a 2-tablespoon puff of whipped cream also has 15. Of course, I have no illusions that I actually used only 2 tablespoons of whipped cream making this, but if I managed to keep it down to four tablespoons, that's only 30 calories, for a total of exactly 100 calories. That's about the same as two Oreos, and way more decadent.
For an Epicurean delight, it is no longer that luxurious, either. The popped snack charges $three.00 for 15 desserts, so it without a doubt is 20 cents every; the champagne mangoes fee $5.00 for 8, so it certainly is another 31 cents. The can of whipped cream I certainly bought for $1.50 says that it carries 37 servings, so if I use servings to make this dessert, that is any other 8 cents. Total: fifty nine cents consistent with serving, making this a decidedly less high-priced high priced.
The complicated component, I suspect, is going to be speakme myself out of the usage of the low rate and calorie count as an excuse to scarf down or three of those in a row.
