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RECIPESarrowWater BoilersarrowMango Gelatin
Mango Gelatin
  Enjoy the easy-to-make exotic tropical dessert! You won't even need to turn on your stove; just use your water boiler!

Ingredients (serves 6):

  • 2 large mangos, ripe
  • Cold water if necessary to make 1-1/2 cups of mango purée
  • 1/4 cup (60mL) water
  • 2 envelopes (14g) unflavored gelatin
  • 1/3 cup sugar
  • 2/3 cup (160mL) boiling water (212°F or 208°F)
  • 3-1/2 Tbsp. condensed milk, sweetened
  • 1/3 cup half & half

Topping:

  • 2 Tbsp. condensed milk, sweetened
  • 1/2 cup half & half
  • 1 Tbsp. honey
  • Mint leaves (optional)
1

Peel and remove seeds from mangos, dice into 1/2 inch cubes. Reserve 1/4 cup of diced mangos for topping.

2

Purée remaining mango cubes with food processer or blender until smooth to make 1-1/2 cups (360g) of mango purée. If less than 1-1/2 cups, add cold water to make 1-1/2 cups.

 

3

In a medium bowl, place 1/4 cup of water, sprinkle both envelopes of gelatin and let stand 1 minute to bloom.

4

Add sugar, dispense hot water and stir until gelatin dissolves completely, about 2 minutes.

5

Add condensed milk, half & half and mango purée from step 2 and mix well.

6

Pour mixture into cups and refrigerate until firm, about 2 hours.

7

Prepare the topping. In a small bowl, mix condensed milk and half & half. In a separate bowl, coat reserved diced mango from step 1 with honey.

8

Top chilled gelatin with sauce and honey mango from step 7, decorate with optional mint leaves and serve cold.

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