Low-Calorie Mango Flotatina

Name: Low-Calorie Mango Flotatina
Prep time: 125 min
Yield: 12
Cuisine: Internacional
Ingredients: 2 cups yogurt, coconut, low in calories, for the coconut jelly; 1 package low-fat cream cheese, 190 g, for the coconut jelly; 1 cup coconut milk, low in calories, for the coconut jelly; 1/4 cups artificial sweetener, for the coconut jelly; 6 envelopes unflavored gelatin powder, hydrated and melted, for the coconut jelly (7g each); 5 mangoes, cut into cubes, for the mango jelly; 2 1/2 cups mango juice, low in calories, for the mango jelly; 1/3 cups artificial sweetener, for the mango jelly; 6 envelopes unflavored gelatin powder, hydrated and melted, for the coconut jelly (7g each); mango, cut into slices and cubes, for decoration; peppermint, for decoration

Sustituto de Azúcar

If you thought you had already tried the best mango dessert, we have news for you: this Low-Calorie Mango Flotatina recipe is the best option you will find to treat your family to a fresh and low-calorie dessert.

This easy jelly is made with mango and coconut and a touch of yogurt, giving it the ideal creamy consistency.

Reviewed by Editorial Team of Kiwilimón

Published: 22-04-2019

Preparation

2h 5 mins

Low

For the coconut jelly, blend the coconut yogurt with the cream cheese, low-calorie coconut milk, and sugar substitute. While blending, add the gelatin in a steady stream. Pour the previous preparation into a bundt mold for jelly until half full. Refrigerate until completely set. For the mango jelly, blend the mango with the low-calorie mango juice. While blending, add the hydrated and melted gelatin. Remove the cooling mold and carefully peel the coconut jelly away using your hands. Pour the mango jelly into the spaces until filled; you will see the coconut jelly begin to float. Return to refrigeration until set. Form a rose with the mango slices. Unmold the jelly, fill the center with mango cubes, and place the rose and mint leaves on top.