Indulge in a taste of Mexico with this refreshing and surprisingly simple Creamy White Gelatin with Mango Sauce. This delightful dessert, a staple in many Mexican homes, offers a perfect balance of creamy sweetness and tangy tropical fruit. The delicate white gelatin provides a smooth, almost cloud-like texture, beautifully contrasted by the vibrant, juicy mango sauce. This recipe is perfect for a hot summer's day or a light and elegant end to any meal, easily impressing guests with its vibrant color and unique flavor profile. It's a testament to the beauty of simple ingredients transformed into something truly special.
Forget complicated desserts! This recipe is surprisingly easy to follow, even for beginner cooks. The creamy white gelatin base requires minimal effort, while the vibrant mango sauce adds a touch of vibrant color and tropical sweetness. Ready to create this stunning and delicious dessert? Let's dive into the step-by-step instructions to make your own Creamy White Gelatin with Mango Sauce.
Tools Needed
- Mold (4-cup capacity)
- Absorbent Paper Napkin
- Small Saucepan
- Blender
Ingredients
- Unflavored Gelatin: 2 envelopes (7 grams each)
- Cold Water: 1/2 cup
- Whole Milk Yogurt (unsweetened): 2 cups
- Heavy Cream
- Sugar: 1/2 to 2/3 cup (adjust based on yogurt sweetness)
- Vegetable Oil
- Mangoes (ripe): 3 large
- Water
- Lemon Juice: 1 tablespoon per mango
Step-by-Step Instructions
Step 1. Prepare the Gelatin Base
- Grease the mold with vegetable oil and refrigerate while preparing ingredients.
- Dissolve gelatin in cold water, ensuring no lumps.
- In a saucepan, combine cream and sugar. Heat on very low heat, stirring constantly, until sugar dissolves. Do not boil.
- Melt the hydrated gelatin (use a double boiler or microwave in short bursts).
- Combine yogurt, cream mixture, and melted gelatin. Adjust sweetness if needed.
- Pour mixture into the chilled mold and refrigerate for 4-6 hours or overnight.
Step 2. Make the Mango Sauce
- Blend mango pulp, water, and lemon juice.
- Cook the mango puree with sugar in a saucepan until it boils, then simmer for 2-3 minutes.
Step 3. Set and Unmold the Gelatin
- Unmold the gelatin by briefly submerging the mold in warm water. Carefully loosen and transfer to a serving plate.
Step 4. Serve
- Serve the gelatin with the cooled mango sauce.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- For a larger mold, double the ingredients.
- Adjust sugar amount based on the sweetness of your yogurt.
- Don't overheat the gelatin; it may not set properly.
- Taste the gelatin mixture before refrigerating to ensure sufficient sweetness.
- Use ripe, non-fibrous mangoes for the sauce (Manila or Ataulfo are recommended).
Nutrition
- N/A
FAQs
1. Can I use canned mango for the sauce?
Yes! Canned mango works perfectly. Just make sure to drain it well before blending.
2. How can I make the gelatin set faster?
Make sure your gelatin is completely dissolved in the warm milk and chill the mixture in the refrigerator for at least 4 hours, or preferably overnight.
This Creamy White Gelatin with Mango Sauce is a delightful and refreshing dessert that's surprisingly easy to make. The combination of smooth, creamy gelatin and vibrant mango sauce creates a truly unforgettable taste experience. Enjoy this taste of Jauja, and impress your friends and family with this simple yet elegant Mexican treat!