Mango Gelatin is a refreshing dessert with mango gelatin cubes in a creamy gelatin mixture. It can be prepared using fresh or frozen mangoes and requires no cooking or baking!
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Ingredients you'll need
Notes and substitutions
- Mangoes: Use ripe Manila or Ataulfo mangoes. You can use another type of mango that is sweet and not stringy, like the Haden variety.
- Unflavored gelatin: I used 6 envelopes (0.25-ounce or 2½ teaspoons) of Knox gelatin. You can use any clear, unflavored granulated gelatin. Agar-agar (gulaman), a plant-based gelatin, is an excellent substitute.
- Heavy cream: You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
- Sugar: As an optional ingredient, you can add ¼ cup of granulated sugar to the cream or mango gelatin mixture.
How to make this recipe
Step 1: Peel 2 mangoes, remove the seeds, and blend the flesh until smooth.
Step 2: In a bowl, combine the contents of 3 clear, unflavored gelatin envelopes. Slowly pour 1½ cups of boiling water into the bowl while whisking constantly to dissolve the gelatin completely.
PRO TIP: Be sure to whisk the mixture as you slowly pour in the water. This step helps evenly mix the gelatin and prevents lumps for a smooth texture without the need for traditional blooming.
Step 3: Add the puréed mangoes and mix until well combined. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
Step 4: Pour the mixture into a container and refrigerate for about 4 hours until it solidifies. Cover the container completely to prevent the mangoes from oxidizing or turning brown.
Step 5: Once the mango gelatin is set, prepare the cream gelatin separately. In another bowl, dissolve the contents of 3 clear, unflavored gelatin envelopes in 1½ cups of boiling water, continuously whisking until fully dissolved.
Step 6: Add 1 can of condensed milk and 1 cup of heavy cream. Whisk until thoroughly blended. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
Step 7: Cut the mango gelatin into small cubes and gently lift them off the bottom using a spatula.
Step 8: Carefully pour the cream gelatin mixture over the mango cubes. Make sure the mixture is not too warm to avoid melting the jelly cubes.
Rearrange the mango cubes to distribute them evenly within the cream mixture and keep them submerged to prevent them from oxidizing.
Step 9: Cover the container and refrigerate for about 4 hours or until completely set and chilled.
Cut them into squares and serve them straight out of the dish. If you used a bundt pan or another mold, release it on a serving plate.
Refrigerate Mango Gelatin for up to 3 days. It will continue to solidify as it sits in the fridge, so it's best to enjoy it within the first or second day. Be sure to cover it tightly to prevent the mangoes from oxidizing.
Recipe FAQs
Mangoes oxidize or turn brown when exposed to air. To prevent this, submerge the mango cubes in the cream mixture and cover them completely. As an option, you can heat the mango purée to preserve its natural color by deactivating the enzymes that cause browning.
No. Evaporated milk is unsweetened, while condensed milk is sweetened and has a thick, syrup-like consistency.
Try other gelatin or gulaman desserts
- Cathedral Window Gelatin: A dessert with multicolored fruit-flavored Jell-O cubes and a creamy gelatin mixture.
- Buko Pandan Salad: A creamy dessert made with buko (young coconut), pandan-flavored gelatin or gulaman, sago, and nata de coco.
- Coffee Jelly: A dessert with coffee-flavored gelatin cubes with sweetened cream.
- Sago at Gulaman: An iced refreshment made with gulaman, sago, and sometimes grass jelly, then sweetened with arnibal or brown sugar syrup.
- Halo-Halo: Shaved ice with various sweetened ingredients like gulaman, beans, fruits, and ube halaya, then topped with evaporated milk, sorbetes, and pinipig.
Other chilled and creamy desserts you may like
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📖 Recipe
Mango Gelatin
Equipment
- 9.5 x 7.5-inch dish or an 8-cup capacity bundt pan
- Whisk
- Mixing bowls
Ingredients
Mango Gelatin
- 2 Ataulfo or Manila mangoes (1½ cups puréed) (see note)
- 3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
- 1½ cups boiling water
- ¼ cup granulated sugar (optional) see note
Cream Gelatin
- 3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
- 1½ cups boiling water
- 1 (14-ounce) can condensed milk
- 1 cup heavy cream (see note)
- ¼ cup granulated sugar (optional) see note
Instructions
- Peel the mangoes, remove the seeds, and blend the flesh until smooth.
- In a bowl, combine the contents of 3 clear, unflavored gelatin envelopes. Slowly pour 1½ cups of boiling water into the bowl while whisking constantly to dissolve the gelatin completely.PRO TIP: Be sure to whisk the mixture as you slowly pour in the water. This step helps evenly mix the gelatin and prevents lumps for a smooth texture without the need for traditional blooming.
- Add the puréed mangoes and mix until well combined. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
- Pour the mixture into a container and refrigerate for about 4 hours until it solidifies. Cover the container completely to prevent the mangoes from oxidizing or turning brown.
- Once the mango gelatin is set, prepare the cream gelatin separately. In another bowl, dissolve the contents of 3 clear, unflavored gelatin envelopes in 1½ cups of boiling water, continuously whisking until fully dissolved.
- Add the condensed milk and heavy cream. Whisk until thoroughly blended. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
- Cut the mango gelatin into small cubes and gently lift them off the bottom using a spatula.
- Carefully pour the cream gelatin mixture over the mango cubes. Be sure the mixture is not too warm to avoid melting the jelly cubes.
- Rearrange the mango cubes to distribute them evenly within the cream mixture and keep them submerged to prevent them from oxidizing.
- Cover the container and refrigerate for about 4 hours or until completely set and chilled.
Notes
- Mangoes: Use ripe Manila or Ataulfo mangoes. You can use another type of mango that is sweet and not stringy, like the Haden variety.
- Unflavored gelatin: I used 6 envelopes (0.25-ounce or 2½ teaspoons) of Knox gelatin. You can use any clear, unflavored granulated gelatin. Agar-agar (gulaman), a plant-based gelatin, is an excellent substitute.
- Heavy cream: You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
- Sugar: As an optional ingredient, you can add ¼ cup of granulated sugar to the cream or mango gelatin mixture.
Pete says
How do the mangoes don't turn brown?
Nora Rey says
Great question! To prevent the mangoes from turning brown in the gelatin, it's essential to ensure that the mango gelatin cubes are fully submerged in the cream gelatin mixture. This creates a protective layer and helps prevent oxidation. So when you enjoy your mango gelatin dessert, you'll have beautiful, vibrant mango cubes that stay fresh and tasty! Happy gelatin making! 🥭