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mango gelatina before being cut
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4.67 from 3 votes

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.
Prep Time30 minutes
Refrigeration Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Mexican
Keyword: dessert, gelatin, gelatina, mango, postre
Servings: 10 Slices
Calories: 246kcal
Author: Charbel Barker

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
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