Published: by Nora Reyes · This post may contain affiliate links · 2 Comments
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Mango Gelatin is a refreshing dessert with mango gelatin cubes in a creamy gelatin mixture. It can be prepared using fresh or frozen mangoes and requires no cooking or baking!
Jump to:
- Ingredients you'll need
- Notes and substitutions
- How to make this recipe
- Recipe FAQs
- Try other gelatin or gulaman desserts
- Other dessert recipes you may like
- 📖 Recipe
- 💬 Comments
Ingredients you'll need
Notes and substitutions
- Mangoes:Use ripe Manila or Ataulfo mangoes. You can use another type of mango that is sweet and not stringy, like the Haden variety.
- Unflavored gelatin:I used 6 envelopes (0.25-ounce or 2½ teaspoons) of Knox gelatin. You can use any clear, unflavored granulated gelatin. Agar-agar (gulaman), a plant-based gelatin, is an excellent substitute.
- Heavy cream:You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
- Sugar: As an optional ingredient, you can add ¼ cup of granulated sugar to the cream or mango gelatin mixture.
How to make this recipe
Step 1: Peel 2 mangoes, remove the seeds, and blend the flesh until smooth.
Step 2: In a bowl, combine the contents of 3 clear, unflavored gelatin envelopes. Slowly pour 1½ cups of boiling water into the bowl while whisking constantly to dissolve the gelatin completely.
PRO TIP: Be sure to whisk the mixture as you slowly pour in the water. This step helps evenly mix the gelatin and prevents lumps for a smooth texture without the need for traditional blooming.
Step 3: Add the puréed mangoes and mix until well combined. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
Step 4: Pour the mixture into a container and refrigerate for about 4 hours until it solidifies. Cover the container completely to prevent the mangoes from oxidizing or turning brown.
Step 5: Once the mango gelatin is set, prepare the cream gelatin separately. In another bowl, dissolve the contents of 3 clear, unflavored gelatin envelopes in 1½ cups of boiling water, continuously whisking until fully dissolved.
Step 6: Add 1 can of condensed milk and 1 cup of heavy cream. Whisk until thoroughly blended. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
Step 7: Cut the mango gelatin into small cubes and gently lift them off the bottom using a spatula.
Step 8: Carefully pour the cream gelatin mixture over the mango cubes. Make sure the mixture is not too warm to avoid melting the jelly cubes.
Rearrange the mango cubes to distribute them evenly within the cream mixture and keep them submerged to prevent them from oxidizing.
Step 9: Cover the container and refrigerate for about 4 hours or until completely set and chilled.
Cut them into squares and serve them straight out of the dish. If you used a bundt pan or another mold, release it on a serving plate.
Refrigerate Mango Gelatin for up to 3 days. It will continue to solidify as it sits in the fridge, so it's best to enjoy it within the first or second day. Be sure to cover it tightly to prevent the mangoes from oxidizing.
Recipe FAQs
How can I prevent mangoes from oxidizing?
Mangoes oxidize or turn brown when exposed to air. To prevent this, submerge the mango cubes in the cream mixture and cover them completely. As an option, you can heat the mango purée to preserve its natural color by deactivating the enzymes that cause browning.
Is condensed milk the same as evaporated milk?
No. Evaporated milk is unsweetened, while condensed milk is sweetened and has a thick, syrup-like consistency.
Try other gelatin or gulaman desserts
- Cathedral Window Gelatin: A dessert with multicolored fruit-flavored Jell-O cubes and a creamy gelatin mixture.
- Buko Pandan Salad: A creamy dessert made with buko (young coconut), pandan-flavored gelatin or gulaman, sago, and nata de coco.
- Coffee Jelly: A dessert with coffee-flavored gelatin cubes with sweetened cream.
- Sago at Gulaman: An iced refreshment made with gulaman, sago, and sometimes grass jelly, then sweetened with arnibal or brown sugar syrup.
- Halo-Halo: Shaved ice with various sweetened ingredients like gulaman, beans, fruits, and ube halaya, then topped with evaporated milk, sorbetes, and pinipig.
Other dessert recipes you may like
- Puto with Cheese Recipe
- Turones de Mani Recipe
- Macapuno Balls Recipe
- Putong Bigas Recipe
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Mango Gelatin
A refreshing dessert with a smooth mango purée and a creamy gelatin mixture that requires no cooking or baking!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Asian, Filipino
Diet: Gluten Free
Prep Time: 15 minutes minutes
Chill Time: 8 hours hours
Total Time: 8 hours hours 15 minutes minutes
Servings: 10
Calories: 107kcal
Author: Nora Rey
Cost: $8-$10
Equipment
9.5 x 7.5-inch dish or an 8-cup capacity bundt pan
Whisk
Mixing bowls
Ingredients
Mango Gelatin
- 2 Ataulfo or Manila mangoes (1½ cups puréed) (see note)
- 3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
- 1½ cups boiling water
- ¼ cup granulated sugar (optional) see note
Cream Gelatin
- 3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
- 1½ cups boiling water
- 1 (14-ounce) can condensed milk
- 1 cup heavy cream (see note)
- ¼ cup granulated sugar (optional) see note
US Customary - Metric
Instructions
Peel the mangoes, remove the seeds, and blend the flesh until smooth.
In a bowl, combine the contents of 3 clear, unflavored gelatin envelopes. Slowly pour 1½ cups of boiling water into the bowl while whisking constantly to dissolve the gelatin completely.
PRO TIP: Be sure to whisk the mixture as you slowly pour in the water. This step helps evenly mix the gelatin and prevents lumps for a smooth texture without the need for traditional blooming.
Add the puréed mangoes and mix until well combined. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
Pour the mixture into a container and refrigerate for about 4 hours until it solidifies. Cover the container completely to prevent the mangoes from oxidizing or turning brown.
Once the mango gelatin is set, prepare the cream gelatin separately. In another bowl, dissolve the contents of 3 clear, unflavored gelatin envelopes in 1½ cups of boiling water, continuously whisking until fully dissolved.
Add the condensed milk and heavy cream. Whisk until thoroughly blended. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
Cut the mango gelatin into small cubes and gently lift them off the bottom using a spatula.
Carefully pour the cream gelatin mixture over the mango cubes. Be sure the mixture is not too warm to avoid melting the jelly cubes.
Rearrange the mango cubes to distribute them evenly within the cream mixture and keep them submerged to prevent them from oxidizing.
Cover the container and refrigerate for about 4 hours or until completely set and chilled.
Notes
- Mangoes:Use ripe Manila or Ataulfo mangoes. You can use another type of mango that is sweet and not stringy, like the Haden variety.
- Unflavored gelatin:I used 6 envelopes (0.25-ounce or 2½ teaspoons) of Knox gelatin. You can use any clear, unflavored granulated gelatin. Agar-agar (gulaman), a plant-based gelatin, is an excellent substitute.
- Heavy cream:You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
- Sugar: As an optional ingredient, you can add ¼ cup of granulated sugar to the cream or mango gelatin mixture.
Nutrition
Calories: 107kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 7mgPotassium: 93mgFiber: 1gSugar: 6gVitamin A: 798IUVitamin C: 15mgCalcium: 21mgIron: 0.1mg
Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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Reader Interactions
Comments
Pete
How do the mangoes don't turn brown?Reply
Nora Rey
Great question! To prevent the mangoes from turning brown in the gelatin, it's essential to ensure that the mango gelatin cubes are fully submerged in the cream gelatin mixture. This creates a protective layer and helps prevent oxidation. So when you enjoy your mango gelatin dessert, you'll have beautiful, vibrant mango cubes that stay fresh and tasty! Happy gelatin making! 🥭
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