Creamy Mango Gelatin (Gelatina de Mango)

Inside: This creamy mango gelatin is a perfect dessert for any time of year that will have you and your guests asking for more. Mexico may be more known for …

The post Creamy Mango Gelatin (Gelatina de Mango) appeared first on My Latina Table.

Inside: This creamy mango gelatin is a perfect dessert for any time of year that will have you and your guests asking for more.

mango gelatina before being cut

Mexico may be more known for its antojitos, like tacos, tostadas, empanadas, and more, but we also have some tasty desserts! Today I am going to share with you one of my favorite desserts, which is mango gelatina, made with fresh mangoes and also includes cream cheese to give it an even creamier texture.

Making homemade gelatin is really pretty simple, and there are many different combinations and ways to do it. Of course you can just buy the pre-flavored packets at the store, but making everything from scratch is an even better way to do it. I personally prefer to make this tasty mango dessert and others from home, especially on a hot day where the whole family is craving something sweet and delicious.

What is Mango Gelatin?

Mango gelatin, or in Spanish, Gelatina de Mango, is creamy, sweet, and a favorite dessert in my family. It is best when you can use ripe mangoes since they tend to be sweeter which will result in a better end result for this recipe. Gelatin in general is a favorite among children, and my kids are no exception. Whenever I make any variety, they gobble it up as fast as they can, but the mango flavor is always one of their favorites.

mango gelatin with a slice taken out

This tasty dessert is easy to make and won’t cost a lot of money either, so it is a perfect option for any family.

How do you make Mango Gelatin?

Like I said above, this recipe is easy to make and uses simple ingredients. You will need the following to get started:

  • Large, ripe mangoes (manila or ataulfo work great)
  • Whole Milk
  • Evaporated Milk
  • Sweetened condensed milk
  • Mexican crema
  • Cream cheese
  • Unflavored gelatin powder
  • warm water

Mango gelatin with other ingredients

Once you have gathered the ingredients, you will need to follow the instructions below.

First, you will need to sprinkle gelatin in the water and mix well to dissolve the gelatin powder. Let sit for about 15 minutes.

Next, peel the mangoes and cut the mango into medium-sized mango cubes. Add them to your blender or food processor with the whole milk and blend until it reaches a somewhat thick consistency.

Add the above mixture to a medium sized pan and and heat over medium heat, stirring often and not allowing it to boil. After about 5 minutes, lower to the lowest heat possible.

The next step is to heat the previously prepared gelatin mixture in the microwave for about 30 seconds so that it returns to a liquid state. Add to the pan with the fresh mango purée and mix well until completely disssolved. Remove from heat and let cool.

The final step is to blend the cream cheese, evaporated milk, crema, and sweetended condensed milk in a blender, adding that mixture to the mango mixture and stirring well. Add this to the gelatin mold of your choice and refrigerate for a minimum of 3-4 hours.

Check out these other desserts!

mango gelatina before being cut
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Creamy Mango Gelatin

This creamy mango gelatin is a perfect dessert for any time of year that will have you and your guests asking for more.
Course Dessert
Cuisine Mexican
Keyword dessert, gelatin, gelatina, mango, postre
Prep Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 30 minutes
Servings 10 Slices
Calories 246kcal

Ingredients

  • 4 Ripe Mangoes
  • 1/2 Cup Whole Milk
  • 1 Can Evaporated Milk 14 oz
  • 1 Can Condensed Milk 14 oz
  • 1 Can Table Cream Crema Mexicana 8 oz
  • 1 box Cream Cheese 8 oz
  • 10 tsp Unflavored Gelatin
  • 1/2 Cup water

Instructions

  • Sprinkle the unflavored gelatin into the water in a bowl and stir well. Let rest for 15 minutes.
  • Peel the mangoes and cut them into medium sized cubes.
  • Add the mangoes to a blender with the whole milk and blend. The consistency will be a bit thick.
  • Add the above mango mixture to a medium sized pan and heat over medium heat for about 5 minutes, not allowing it to boil. After 5 minutes have passed, lower heat to the lowest possible setting.
  • Put the bowl with the unflavored gelatin mixture in the microwave for about 30 seconds to return it to a liquid state.
  • Add the gelatin mixture to the mango mixture in the pan and stir until dissolved. Remove from heat and allow to cool.
  • Blend the cream cheese, evaporated milk, condensed milk, and table cream in a blender.
  • Add the above mixture to the mango mixture and stir well. Place in a large bundt pan and refrigerate for a minimum of 3-4 hours.

Nutrition

Serving: 1Slice | Calories: 246kcal | Carbohydrates: 38g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 412mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1108IU | Vitamin C: 32mg | Calcium: 232mg | Iron: 0.3mg

 

 

The post Creamy Mango Gelatin (Gelatina de Mango) appeared first on My Latina Table.

Skillet Peach and Mango Cobbler

Skillet Peach and Mango Cobbler
Skillet cobblers are go-to recipes for me during the summer, when I don’t always want to run my oven for an extended period of time but I still want a delicious dessert. Even I don’t want to be in a hot kitchen baking during a heatwave! As the name suggests, the whole cobbler …

The post Skillet Peach and Mango Cobbler appeared first on Baking Bites.

Skillet Peach and Mango Cobbler
Skillet cobblers are go-to recipes for me during the summer, when I don’t always want to run my oven for an extended period of time but I still want a delicious dessert. Even I don’t want to be in a hot kitchen baking during a heatwave! As the name suggests, the whole cobbler is made in a skillet on the stovetop. This Skillet Peach and Mango Cobbler is a great combination of rich peach and tropical mango, topped with a crisp topping that has both almonds and shredded coconut.

To make the skillet cobbler, you first combine the ingredients for the topping. The mixture comes together like a streusel and is then cooked in a large skillet, instead of being baked in the oven. You will need to keep an eye on the topping while it cooks, buttery mixture can go from toasted to burned if left unattended, but it only takes a couple of minutes for it to toast up in a hot pan. The mixture includes flour, rolled oats, almond flour (aka almond meal) and brown sugar, almond with some butter to bind everything together. I added untoasted shredded coconut at the end for its sweetness and chewy texture.

The filling is made by cooking peaches and mangos with sugar, as well as a bit of cornstarch to bind up the juices of the fresh fruit. Try to cut the fruit into evenly sized pieces so that everything takes the same amount of time to cook. The size of your fruits may vary (I’ve seen some pretty big peaches out there!), so just keep that in mind while you’re prepping your ingredients.

If you’re making this when fresh peaches or mango are out of season, this dish can also be made with frozen fruit. While fresh fruit is going to give you the best texture because the fruit tends to be a bit firmer after cooking, frozen fruit still makes a delicious cobbler. You can use frozen sliced peaches and sliced/cubed mango to make the dessert. The instructions are the same, you just might have a bit of extra liquid in the filling because frozen fruit tends to give off a bit more moisture than fresh. Frozen fruit will allow you to make this dessert all year round!

Skillet Peach and Mango Cobbler
Streusel
2/3 cup all purpose flour
1/2 cup rolled oats
1/4 tsp almond flour
1/3 cup brown sugar
1/4 tsp salt
1/4 cup butter, melted
1/3 cup shredded coconut

Filling
16 oz ripe peaches (approx 3 large)
16 oz ripe mango (approx 2-3 large)
1/2 cup sugar
1 1/2 tbsp cornstarch
1/8 tsp salt

In a medium bowl, whisk together flour, oats, almond meal, brown sugar and salt. Pour in melted butter and stir with a fork until mixture resembles wet sand.
Preheat a 10-inch skillet over medium heat. Add streusel mixture to skillet and cook, stirring regularly, until golden brown – about 5-8 minutes. Mixture will brown rapidly towards the end of the cooking time, so stir more frequently and remove from heat immediately to prevent it from burning if it turns dark brown. Transfer mixture to a tray to cool. When cool, stir in shredded coconut.

Peel peaches and remove pits, then cut each into 8-10 wedges. If peaches are very larger, cut the wedges in half cross-wise to make smaller pieces. Peel mangoes and cut fruit into chunks approximately the same size as the peach slices.
In a large bowl, combine fruit with sugar, cornstarch and salt, then fold with a spatula to combine.
Using the same skillet you used for the streusel, cook fruit mixture over medium heat, stirring regularly, until the fruit releases its juices and mixture begins to thicken, 7-10 minutes.
Divide fruit into individual serving bowls and generously top with streusel. Add a scoop of vanilla ice cream, if desired.

Serves 4-6

The post Skillet Peach and Mango Cobbler appeared first on Baking Bites.

Grilled Salmon with Mango Peach Salsa

If you are looking for a simple summer meal that is healthy, fresh, and a showstopper, you HAVE to make this Grilled Salmon with Mango Peach Salsa. It can be on the dinner table in under 30 minutes! You will WOW your family and friends with this meal b…

If you are looking for a simple summer meal that is healthy, fresh, and a showstopper, you HAVE to make this Grilled Salmon with Mango Peach Salsa. It can be on the dinner table in under 30 minutes! You will WOW your family and friends with this meal because it looks and tastes BETTER than…

Mango Salad with Lime

This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime…

A Couple Cooks – Recipes worth repeating.

This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime dressing.

Mango salad

Got ripe mangos and need a way to use them? Try this bright and beautiful Mango Salad recipe! There’s nothing like the honeyed sweetness of a juicy mango, and here’s a fresh way to accessorize it. Pair it with cool cucumber, crunchy bell pepper, and herbaceous mint and cilantro, then cover it all in a honey lime dressing. It’s irresistibly refreshing and a versatile side dish for any plate: ideal with fish, veggie mains or even tacos. It’s always a huge hit at our house: and we hope it will be at yours!

Ingredients in mango salad

You can build a mango salad in many different ways, but we love this simple pairing of colorful vegetables and a zingy dressing. The flavor profile is like mango salsa, but you can eat it in so many more ways! Here’s what you’ll need for this salad recipe:

  • Mangos
  • Red bell pepper
  • English cucumber: we prefer the mild flavor and bright green color of an English cucumber: and you don’t need to peel it! If you use a standard cucumber, make sure to peel it.
  • Red onion
  • Fresh mint: the fresh herbs make the dish! Seek out fresh mint if at all possible; don’t substitute dried. If it’s growing season, mint is easy to grow at home.
  • Fresh cilantro
  • Lime juice
  • Honey or maple syrup
  • Salt and pepper
Mango salad

How to cut a mango

The part that takes the longest in this mango salad? Cutting a mango! There are several ways to tackle this juicy fruit. Here’s our method for how to cut a mango:

  1. Cut around the pit: Stand the mango on its side, with the stem facing away from you. Using a large chef’s knife, cut around the pit on one side. Start about 1/4″ from the center, following the curve of the pit. Repeat the same cut on the other side of the pit.
  2. Use a pairing knife to score it into squares: Use a paring knife to score the mango into squares, taking care not to cut through the peel.
  3. Scoop it out with a spoon: Use a large spoon to scoop between the fruit and the peel to remove the diced mango.
How to Cut a Mango

Scale it up!

This mango salad recipe calls for 2 mangos. Want to scale it up slightly, or have more mangos to use? You can use the same quantities of all the ingredients, but use 3 mangos instead. Taste and add more salt to taste. You can also add a hint more lime if you’d like.

Ways to serve mango salad

Mango salad is so versatile and works with many styles and types of dishes! Here are a few ideas to get your wheels turning:

Mango salad

More mango recipes

Craving more recipes with this sweet fruit? Here are a few more to try:

This mango salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Mango salad

Mango Salad with Lime


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings

Description

This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime dressing.


Ingredients

  • 2 ripe mangos* (2 cups)
  • 1 red bell pepper (1 cup diced)
  • 1/2 English cucumber (1 cup chopped)
  • 1/4 red onion (¼ cup thinly sliced)
  • ¼ cup chopped fresh mint
  • 2 tablespoons chopped cilantro
  • 3 tablespoons lime juice (1 large or 2 small)
  • 1 tablespoon olive oil
  • ½ tablespoon honey or maple syrup
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Chop the mangos. Dice the bell pepper. Chop the English cucumber. Thinly slice the red onion. Chop the mint and cilantro. Place them all in a medium bowl.
  2. In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.

Notes

*For a larger salad, use 3 ripe mangos and add more salt to taste.

  • Category: Side dish
  • Method: No cook
  • Cuisine: Salad
  • Diet: Vegan

Keywords: Mango salad

A Couple Cooks - Recipes worth repeating.

Easy Mango Sorbet

This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert. Here’s…

A Couple Cooks – Recipes worth repeating.

This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert.

Mango Sorbet

Here’s a dessert that’s fast, easy, massively flavorful and pleases everyone: Mango Sorbet! It’s irresistibly creamy and frosty, with a pure honey-sweet tropical mango essence and a pop of lime on the finish. It’s so refreshing, and there’s almost no one who will turn this down (in our research, at least!). Kids and grownups alike are fans, and it works for almost any diet. Even better: it takes just a few minutes to blend up!

Ingredients for mango sorbet

Mango sorbet is so simple to make at home, so you can skip buying the store-bought stuff. You’ll just need a handful of ingredients and a blender. If you’ve got one, an ice cream maker is handy too: but we’ve got a no-churn option too! Here’s what you’ll need:

  • Frozen mangoes (or fresh; see variation below)
  • Lime juice
  • Sugar
  • Water
Mango Sorbet

No churn versus churn

All you’ve got to do: blend the ingredients together! (Head to the recipe below for the full instructions.) But here’s the great part: you can eat it right after blending if you like! Because of the frozen fruit, it’s already sorbet texture at this point. Here’s what to know:

  • No churn sorbet: Eat the sorbet right after blending it. It has a loose texture that melts pretty quickly, but it works! However, it won’t make the lovely scoops like you see in the picture. You’ll need an ice cream maker for that!
  • Churn for 15 minutes: For the best sorbet texture, place the mango sorbet in an ice cream maker and churn for 15 minutes until it’s frosty and creamy.
Mango sorbet

Variation: use fresh mangos

You can also make this mango sorbet using fresh mangos! It does take quite a bit of time to dice enough mangos, but if you have fresh ones on hand it’s worth it! Substitute 3 cups diced mangos for the 1 pound frozen, and use ½ cup ice to blend instead of ¾ cup water. Then freeze in an ice cream maker!

Investing an an ice cream maker

An ice cream maker is the best tool for the job with sorbet! It’s a great investment, and you can use it to make sorbets and ice creams all year round (like Strawberry, Lemon, Lime, Raspberry, Pineapple, Peach, or Watermelon Sorbet). Here’s the 2 quart ice cream maker we use. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers. We’ve had ours for years and it holds up well.

Make ahead & storage info for mango sorbet

When it comes to mango sorbet, homemade sorbet is best the day it is made. The texture is ultra creamy and frosty right out of the ice cream maker. When you freeze it overnight, it becomes very solid. Here are a few tricks to working with leftovers:

  • Line the storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container, and makes it easier to defrost.
  • Make mango sorbet up to 2 hours in advance. It will start to freeze to the edges of the container, so give it a good stir before serving.
  • Leftovers save 1 week, but defrost at room temp 20 to 30 minutes. Leave out the container on the counter until it defrosts a bit. To revive the texture, you can also give it a few pulses in a blender or food processor: but we’ve found the texture holds up pretty well. However: don’t expect it to be like store-bought mango sorbet, which stays softer in the freezer.
Mango sorbet recipe

More mango recipes

Mangos are a sunny fruit that work beautifully in both sweet and savory preparations! Here are a few favorite mango recipes:

This mango sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Mango Sorbet

Easy Mango Sorbet


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 1 pint (2 cups)

Description

This mango sorbet recipe has an irresistibly creamy texture and sweet fruity flavor! The ultimate quick and easy dessert.


Ingredients

  • 1 pound* frozen diced mango (see notes for fresh mango)
  • ¾ cup water
  • 6 tablespoons granulated sugar
  • 2 tablespoons lime juice
  • 1 pinch kosher salt
  • Adders: ½ teaspoon grated ginger, ½ teaspoon minced jalapeno pepper (seeds removed)

Instructions

Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe. 

  1. Place half the frozen mango chunks in a food processor or high-powered blender with the water, sugar, and lime juice. Puree until smooth, stopping and scraping down the sides as necessary. Then add the remaining mango chunks and puree until smooth, adding a splash more water if necessary. This forms a no churn sorbet that you can eat immediately, or move to Step 2 if you have an ice cream maker. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  2. Pour the mixture into an ice cream maker and freeze for about 15 minutes, until the texture becomes frosty and creamy. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.

Notes

*Some frozen mangos are sold in 15 ounce bags: this quantity also works! You can also use fresh mangoes. Use 3 cups diced fresh mangoes and substitute ½ cup ice for the ¾ cup water: blend all ingredients and freeze in an ice cream maker. 

  • Category: Dessert
  • Method: Sorbet
  • Cuisine: Frozen
  • Diet: Vegan

Keywords: Mango sorbet, mango sorbet recipe

A Couple Cooks - Recipes worth repeating.

Vibrant Mango Beet Smoothie (Antioxidant-Packed!)

Aren’t smoothies the best?! Not only are they creamy, cooling, and quick, but they can secretly contain tons of veggies and antioxidants. Inspired by Juiceland’s Rehydrator, this refreshing smoothie packs in three different veggies (but no one will kno…

Vibrant Mango Beet Smoothie (Antioxidant-Packed!)

Aren’t smoothies the best?! Not only are they creamy, cooling, and quick, but they can secretly contain tons of veggies and antioxidants. Inspired by Juiceland’s Rehydrator, this refreshing smoothie packs in three different veggies (but no one will know by tasting it!).

It’s sweet, tart, SO vibrant, plant-based, and bursting with freshness (hello mango, raspberry, beet, and carrot). Just 8 ingredients, 5 minutes, and 1 blender required.

Vibrant Mango Beet Smoothie (Antioxidant-Packed!) from Minimalist Baker →

Rice Paper Sushi without Seaweed or Fish

Nori sheets give the umami flavor to sushi. However, if you don’t like the taste of seaweed, this rice paper sushi recipe will be perfect for you. They are filled with mango, avocado, and roasted red pepper slices, drizzled with creamy wasabi may…

Nori sheets give the umami flavor to sushi. However, if you don’t like the taste of seaweed, this rice paper sushi recipe will be perfect for you. They are filled with mango, avocado, and roasted red pepper slices, drizzled with creamy wasabi mayonnaise and sprinkled with black sesame seeds. This recipe is not the only...

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The post Rice Paper Sushi without Seaweed or Fish appeared first on My Pure Plants.

Spicy Black Eyed Pea Nourish Bowls

Looking for another way to enjoy our fan-favorite Smoky Instant Pot Black Eyed Peas? Or have a batch in your freezer and want to take them to a whole new level? Then this nourish bowl is just what you need!
Roasted sweet potatoes pair beautifully with …

Spicy Black Eyed Pea Nourish Bowls

Looking for another way to enjoy our fan-favorite Smoky Instant Pot Black Eyed Peas? Or have a batch in your freezer and want to take them to a whole new level? Then this nourish bowl is just what you need!

Roasted sweet potatoes pair beautifully with smoky black eyed peas and mango habanero hot sauce for an incredibly satisfying, flavorful, nutrient-packed, plant-based, and gluten-free entrée.

Spicy Black Eyed Pea Nourish Bowls from Minimalist Baker →

Zesty Mango Habanero Hot Sauce

This is the hot sauce we’ve been swooning over for months now and could hardly wait to share with you all! It’s adapted from the Mango Habanero Hot Sauce from the Afro-Vegan cookbook by Bryant Terry (a book we’re huge fans of!). We love the original re…

Zesty Mango Habanero Hot Sauce

This is the hot sauce we’ve been swooning over for months now and could hardly wait to share with you all! It’s adapted from the Mango Habanero Hot Sauce from the Afro-Vegan cookbook by Bryant Terry (a book we’re huge fans of!). We love the original recipe and have been paring it down for ease without sacrificing on heat.

If you love hot sauce and mangoes, this is a must-try.

Zesty Mango Habanero Hot Sauce from Minimalist Baker →

3-Ingredient Mango Sorbet (No-Churn!)

This mango sorbet is what summer dreams are made of: intense mango flavor, a touch of lime for acidity, and naturally sweetened with maple syrup. Yes, this simple 3-ingredient combination is truly incredible! Plus, there’s no churning required an…

3-Ingredient Mango Sorbet (No-Churn!)

This mango sorbet is what summer dreams are made of: intense mango flavor, a touch of lime for acidity, and naturally sweetened with maple syrup. Yes, this simple 3-ingredient combination is truly incredible! Plus, there’s no churning required and it’s SO quick and easy to make! Enjoy immediately or freeze for a firmer sorbet. Let us show you how it’s done!

How to Make Mango Sorbet Without an Ice Cream Maker?

3-Ingredient Mango Sorbet (No-Churn!) from Minimalist Baker →