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Mango Gelatin with Cream

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Did you think you had tried all the flavors of gelatin? Surprise! this recipe for mango gelatin with cream will become a must at your parties, family meals and even for you to sell should you have a business. This easy gelatin recipe is made with ingredients that you can get quickly and a mold that you will find at your reliable grocery store. Remember that in order for your gelatin to be in the correct shape and the mixture to adhere and the circles to be set, the mold must be completely dry.
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10 portions
  • 2 cups mango in syrup, for the mango gelatin
  • 1 1/2 cups mango juice, for the mango gelatin
  • 6 envelopes gelatin, for the mango gelatin, (42 grams hydrated and melted)
  • 190 grams cream cheese, for the cream jello
  • 1 cup condensed milk, for the cream jello
  • 1 cup Santa Clara® Cream, for the cream jello
  • 1 cup evaporated milk, for the cream jello
  • 6 envelopes gelatin, for the cream gelatin (42 grams hydrated and melted)
  • enough whipped cream, to decorate
  • enough mango, to decorate (cut into cubes)


For mango gelatin, blend mango with juice and grenetine. Pour half into a refractory and the other part into a glass bowl taking care not to create bubbles. Refrigerate until they set.
With the help of a cutter of 3 cm in circumference, cut circles of mango gelatin in refractory and reserve. Unmold the other gelatine from the bowl and reserve.
For cream gelatine, liquefy the cheese with condensed milk, cream, evaporated milk and unflavored gelatin.
In a plastic mold in the shape of a hemisphere, place the circles of mango gelatin, being sure that they stick well on the sides.
Fill carefully with the cream jello halfway full. Refrigerate until set.
Remove the gelatin from the refrigerator and place the mango gelatin that you prepared in the bowl. Fill with the rest of the cream, to encapsulate. Return to refrigeration.
Once curdled, remove the mango gelatin with cream and decorate with whipped cream and mango cubes.


On a cake stand, decorated with whipped cream and mango cubes.


It is important to remove the excess bubbles from the gelatin so that, at the time of unmolding, it does not break apart due to excess air. The gelatin mold has to be completely dry for the gelatin to adhere and the circles are fixed.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Roxanne Olvera
18/07/2020 13:38:27
Era para otra receta la pregunta para la Carlota con gelatina
Edelmiro Sixto
11/10/2019 07:50:55
Pregunta, ¿en vez de mango se puede usar melocotón en almíbar y zumo de melocotón?
Laura Hdl
26/07/2019 05:29:13
Deliciosa y fácil de hacer!
Rocío SA
10/07/2019 11:15:29

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