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MANGO AND CHAMOY GELATIN

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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

Ingredients

14 portions
  • 1/2 cups mango jelly, for mango jelly cubes
  • 1 1/2 cups Water, hot, for mango jelly cubes
  • 1 cup Water, hot
  • 2 cups chamoy sauce
  • 1/2 cups chilli powder
  • 1 cup mango
  • 8 envelopes gelatin, (7 gc / u) hydrated and melted
  • to taste chamoy sauce, to decorate
  • to taste chilli powder, to decorate

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.

PRESENTATION

Add mango cubes to the center of the gelatin and liquid chamoy to serve.

TIPS

Use the indicated amount of gelatin powder, since the sourness of the chamoy and the mango will need enough to set.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
90.6
kcal
4.53%
Carbohydrate, by difference
21.4
g
7.13%
Protein
1.1
g
2.2%
Total lipid (fat)
0.7
g
1.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (8)
Marcela Lomeli Montes
18/05/2020 19:03:12
Muy rica
Gerardo Rodriguez
18/01/2020 05:57:12
Tratare de hacerla 👨‍🍳👨‍🍳👨‍🍳👨‍🍳
Andrea carmona
05/10/2019 08:22:16
A ver que tal me queda.
Tamy Pesel
29/04/2019 20:09:21
No están claras las instrucciones.
Cesar Rodriguez
27/05/2018 09:09:14
Deliciosa para nuestros pequeñines y jóvenes.
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