Mango Gelatin

A refreshing dessert with a smooth mango purée and a creamy gelatin mixture that requires no cooking or baking!

Course Dessert

Cuisine Asian, Filipino

Diet Gluten Free

Prep Time 15

Chill Time 8

Total Time 8 15

Servings

Calories 107kcal

Author Nora Rey

Cost $8-$10

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

US Customary - Metric

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.

Nutrition