Mango Milk Gelatin Recipes

MANGO PUDDING {VIDEO RECIPE}

Steps:

• In a medium bowl, whisk together the gelatin and boiled hot water until no lumps remain.
• Whisk in the sugar and salt until dissolved.
• Stir in the coconut milk or cream, then mango puree until mixture is smooth.
• Pour into 4 ramekins or small bowls. Cover and chill for a minimum of 2 hours before serving.

MANGO DELIGHT GELATIN MOLD

Steps:

• Cut the mangoes into large chunks; place in a food processor. Cover and process until smooth; transfer to a large bowl. Stir in milk and sugar; set aside. , Place orange juice in a small saucepan; sprinkle gelatin over juice. Let stand for 2 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Stir into mango mixture. Fold in whipped topping. , Transfer to an 8-cup mold coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Just before serving, unmold onto a serving platter.

DAIRY-FREE MANGO PUDDING

Steps:

• Gather the ingredients.
• Cut the mango into pieces and scoop out the flesh from the skin, including around the stone. Place the mango flesh in a food processor or blender and blitz to create a smooth puree. Leave the mango in the machine.
• In a saucepan, heat up the water until it reaches a rolling boil. Remove from the heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface and stir briskly to prevent any lumps.
• Add the sugar to the hot water/gelatin mixture and stir to dissolve.
• Add this mixture to the mango in the food processor/blender. Add the coconut milk and blitz briefly until the ingredients are combined.
• Pour the pudding into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead).
• Serve cold on its own or with some shaved coconut on top if you like.

MANGO MILK GELATIN

Steps:

• Spray 1-quart mold or six to eight 6-ounce ramekins with cooking spray. Set aside.
• In large metal bowl, sprinkle gelatin over cold water. Let stand 10 minutes.
• Meanwhile, in medium saucepan, combine milk, condensed milk, mango and cinnamon stick. Bring to a simmer, stirring often. Reduce heat. Simmer 2 minutes, stirring occasionally. Remove from heat.
• Stir 1/4 cup of the milk mixture into gelatin to liquefy. Add remaining milk mixture. Stir 2 minutes until gelatin is completely dissolved.
• Place bowl in ice bath for 15 minutes, stirring often, until gelatin begins to thicken. Remove cinnamon stick and stir in vanilla. Pour gelatin into prepared dish(es); chill 4 hours or until firm.
• To unmold, run knife around edge of gelatin and dip bottom of dish(es) into hot water for 15 seconds. Invert serving plate on top of gelatin and flip. Tap until gelatin comes out.

CHINESE MANGO PUDDING

Steps:

• Soak gelatin sheets in cold water until soft.
• In a small pot, dissolve sugar in clean water. Then heat the water temperature among 50 degree C to 70 degree C, place Gleatine in. Stir until dissolved.
• Cut fresh mango in half and then dice the fresh mangos out. Blend well with the gleatine liquid. Blend well.
• Add milk, cream and mix well.
• Divide into four containers. Chill until firmed.
• Before eating, decorate the fresh mango dices.

ORANGE-MANGO MOUSSE DESSERT

Steps:

• Heat oven to 350ºF.
• Combine wafer crumbs, sugar and butter; press onto bottom of 8-inch square pan. Bake 10 min. or until lightly browned; cool completely.
• Bring nectar to boil in saucepan. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Beat with mixer on high speed 5 min. or until frothy and opaque.
• Blend milk and mangos in blender until smooth; whisk into gelatin mixture. Stir in 1 cup COOL WHIP; pour over crust. Refrigerate 2 hours or until firm. Serve topped with remaining COOL WHIP.