Name: Mango Jelly with Cream
Prep time: 240 min
Yield: 10
Cuisine: Internacional
Ingredients: 2 cups canned mangoes, for the mango jelly; 1 1/2 cups mango juice, for the mango jelly; 6 envelopes unflavored gelatin powder, for the mango jelly, (42 grams hydrated and melted); 190 grams cream cheese, for the cream jelly; 1 cup condensed milk, for the cream jelly; 1 cup Santa Clara® sour cream, for the cream jelly; 1 cup evaporated milk, for the cream jelly; 6 envelopes unflavored gelatin powder, for the cream jelly (42 grams hydrated and melted); whipped cream, for decoration; mango, for decoration (cut into cubes)

Preparation

Low

For the mango jelly, blend the mango with the juice and the gelatin. Pour half into a baking dish and the other half into a glass bowl, being careful not to create bubbles. Refrigerate until set. Using a 3 cm round cutter, cut circles from the mango jelly in the baking dish and set aside. Unmold the other jelly from the bowl and set aside.

Upload your recipes and discover their calories and nutritional information.
Easily make your grocery list with all the recipes you're going to cook.
Receive our newsletter weekly with ideas and tips to be the best cook.

Print your favorite recipes and much more!

Mango Jelly with Cream

Ingredients

Preparation

Sign up at Kiwilimón

Connect with your user and interact with us

Complete your profile!

Recover my password and/or my activation code

Reset my password

Validate the account