Directions:
- Place peppers on a foil-lined baking sheet.
- Bake at 475° for 20 minutes or until peppers look blistered, turning once.
- Place peppers in a heavy-duty zip-top plastic bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers.
- Bring peppers, onion, wine, and 1/2 cup water to a boil in a heavy saucepan over high heat; boil 10 minutes or until liquid is reduced to 3 tablespoons. Stir in whipping cream; simmer, stirring often, 10 minutes or until thickened. Cool slightly.
- Process red pepper mixture, mango, and remaining ingredients in a blender until smooth, stopping to scrape down sides.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.15 Kcal (1629 kJ) | ||
| Calories from fat | 223.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.8g | 38% | |
|---|---|---|---|
| Cholesterol | 88.8mg | 30% | |
| Sodium | 230.25mg | 10% | |
| Potassium | 429.4mg | 9% | |
| Total Carbs | 26.82g | 9% | |
| Sugars | 19.98g | 80% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 122.7mg | 205% | |
| Vitamin A | 2mg | 66% | |
| Iron | 33.6mg | 186% | |
| Calcium | 85.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 91.74 Kcal (384 kJ) | ||
| Calories from fat | 52.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 38% | |
|---|---|---|---|
| Cholesterol | 20.93mg | 30% | |
| Sodium | 54.28mg | 10% | |
| Potassium | 101.23mg | 9% | |
| Total Carbs | 6.32g | 9% | |
| Sugars | 4.71g | 80% | |
| Dietary Fiber | 0.81g | 14% | |
| Protein | 0.67g | 6% | |
| Vitamin C | 28.9mg | 205% | |
| Vitamin A | 0.5mg | 66% | |
| Iron | 7.9mg | 186% | |
| Calcium | 20.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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