Name: Mango Gelatin with Chamoy
Prep time: 180 min
Yield: 14
Cuisine: Mexicana
Ingredients: 1/2 cups mango gelatin, for mango gelatin cubes; 1 1/2 cups water, hot, for mango gelatin cubes; 1 cup water, hot; 2 cups chamoy; 1/2 cups chile powder; 1 cup mango; 8 envelopes unflavored gelatin powder, (7 g each) hydrated and melted; chamoy, for decoration; chile powder, for decoration

Preparation

Low

In a bowl, mix the gelatin powder with hot water until fully incorporated, pour into a rectangular mold, and refrigerate until set. Remove from refrigeration and cut into medium cubes. Keep refrigerated. For the chamoy gelatin, blend the hot water with the liquid chamoy, chili powder, and mango until you have a smooth and creamy mixture. Slowly add the gelatin, set aside.