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Ginger Mango Grunt Recipe

These tender dumplings in a chunky fruit sauce are loaded with vitamins C and A, helpful in nourishing and protecting skin. Roxanne Chan - Albany, CA
TOTAL TIME: Prep: 25 min. Cook: 25 min. YIELD:8 servings


  • 1/2 cup all-purpose flour
  • 3 tablespoons yellow cornmeal
  • 4-1/2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 2 tablespoons cold butter
  • 3 tablespoons egg substitute
  • 3/4 cup mango nectar, divided
  • 1 jar (24 ounces) refrigerated mango slices, drained
  • 1/2 cup reduced-sugar orange marmalade
  • 1 tablespoon lemon juice
  • 1/2 cup golden raisins
  • 1/4 cup chopped crystallized ginger
  • 1/4 cup sliced almonds


  • 1. In a small bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Combine egg substitute and 1/4 cup nectar; stir into the flour mixture just until moistened.
  • 2. Place the mango slices, marmalade, lemon juice and remaining nectar in a blender. Cover and process until chunky.
  • 3. Transfer to a large skillet; stir in raisins. Bring to a boil. Drop batter in eight mounds onto the simmering mango mixture. Reduce heat; cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Sprinkle with ginger and almonds. Yield: 8 servings.

Nutritional Facts

1 each: 232 calories, 5g fat (2g saturated fat), 8mg cholesterol, 136mg sodium, 47g carbohydrate (31g sugars, 2g fiber), 3g protein.

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