Yogurt Jelly with Mango and Ginger

Name: Yogurt Jelly with Mango and Ginger
Prep time: 188 min
Cook time: 8 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 teaspoon McCormick® ground ginger, for the mango jelly; 2 cups Greek yogurt, low in fat; 1 cup low-fat milk, warm, for the yogurt jelly; 3 tablespoons monk fruit, for the yogurt jelly; 21 grams unflavored gelatin powder, 3 packets of 7g each) hydrated and melted; for the yogurt jelly; coconut oil, in spray, for greasing; 3 cups honey mango, only the pulp, in cubes; 1 cup coconut milk, for the mango jelly; 2 tablespoons honey, for the mango jelly; 1 tablespoon lime zest, for the mango jelly; 21 grams unflavored gelatin powder, 3 packets of 7g each) hydrated and melted, for the mango jelly; raspberries, for decoration

McCormick®

This yogurt jelly with mango and ginger recipe is low in fat and you will love it, as it is made with a natural mango puree sauce, seasoned with ginger. It is perfect for treating yourself if you want to reduce sugar intake or simply lead a healthier life. Enjoy making it!

Reviewed by Editorial Team of Kiwilimón

Published: 20-07-2021

Preparation

8 mins

Low

For the yogurt jelly: In a bowl, mix the Greek yogurt with the warm skim milk and monk fruit. Add the gelatin, hydrated in a thin stream, and fully incorporate with the help of a whisk. Pour the mixture into a previously greased jelly mold with cooking spray, filling it halfway. Refrigerate until set. While the yogurt jelly sets, prepare the mango jelly. Blend the mango pulp with the coconut milk until fully combined. Pour the mixture into a saucepan and place it on the stove over low heat; without stopping to stir, add the honey, lemon zest, and McCormick® Ground Ginger; incorporate the ingredients. Reserve some of the mango sauce to drizzle over the jelly when serving. Pour the hydrated gelatin in a thin stream into the sauce and mix. Once the mixture is homogeneous, remove from heat and let cool slightly. When the yogurt jelly is set, add the mango jelly to fill the rest of the mold. Refrigerate until set. Unmold the jelly, decorate with raspberries, and drizzle with the mango sauce before serving.