Mango Gelatine with Coconut

Name: Mango Gelatine with Coconut
Prep time: 360 min
Cook time: PTnullM
Yield: 8
Cuisine: Internacional
Ingredients: 1 envelope D'Gari® Mango Jelly, for the mango gelatine; 1 cup evaporated milk, hot, for the gelatine; 1 cup manila mango, in cubes; 1 cup sour cream, for the mango gelatine; 1 liter milk, hot, for the coconut gelatine; 1 envelope D'Gari® Coconut Jelly, for the coconut gelatine; 1 liter water, hot, for the crystal gelatine; 1 envelope D'Gari® Pineapple Crystal Jelly, for the crystal gelatine; 4 mangoes, in slices

D´Gari

Mango is one of the most delicious, fresh, and sweet fruits around, so it must be included when making desserts, like in this mango gelatine with coconut, which also has a touch of coconut. So take advantage of the season and prepare this gelatine, we give you the step-by-step recipe!

Did you know? The manila mango originated in the Philippines but came to Mexico in the 17th century.

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Reviewed by Editorial Team of Kiwilimón

Published: 06-05-2024

Preparation

Low

Mix the evaporated milk with D’Gari® mango gelatine until completely dissolved. Set aside. For the mango gelatine: blend the previous preparation with sour cream and mango cubes for 3 minutes. Pour the previous preparation into a mold and refrigerate for 2 hours. Set aside. For the coconut gelatine: mix the D’Gari® coconut gelatine packet with the hot milk. Dissolve, let cool, and set aside. Pour the cold coconut gelatine over the mango gelatine. Set aside. Form the mango roses by overlapping one with another and rolling to create the flower. Repeat the process until you have 5 roses. Set aside. Mix D’Gari® pineapple crystal gelatine with hot water. Stir until integrated, let cool, and set aside. Place the mango flowers on the coconut gelatine and add one cup of the crystal gelatine slowly, to avoid movement.

Refrigerate for 30 minutes or until it slightly sets. Then, pour the rest of the crystal gelatine and refrigerate for 3 hours or until set. Unmold and enjoy.