Prepare this original gelatin based on mango with liquid chamoy. The perfect combination for a dessert. It´s sour and sweet with fresh fruit inside. You´ll love it.
Learn more about Sophia Rivera
Ingredients14 portions
Preparation
In a bowl, combine the mango gelatin powder with water and mix until dissolved.
When the mango mix cools down, pour it into a mold covered with plastic wrap.
Let it chill in the fridge for an hour or until curdled.
Cut in cubes and reserve.
For the chamoy gelatin, blend the fresh mango with the sweet chili powder, chamoy, water and hydrated gelatin.
Spray a cake mold with cooking oil, put some mango cut in cubes, the mango gelatin and the chamoy mix at room temperature. Refrigerate for 2 hours or until set.
Remove from the cake mold and garnish with mango cubes and chilly powder.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: