This cheese mango gelatin is a simple and fresh dessert. Plus, it does not need an oven to make, so it is really easy. You really just have to prepare the gelatin and then put it all in the refrigerator to firm up.
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Now, from my point of view, many normal gelatins lack flavor. They taste too much like water. This gelatin recipe is full of flavor. It is very dense, rich and wholesome, and that is because it calls for milk as the base, since it has evaporated milk and condensed milk as well.
This, and the fact that it has cream cheese, for the cheese jelly part, and mango, for the mango jelly part, makes this a delicious recipe.
The combination of mango with cream cheese is absolutely delicious! And the final texture is very smooth, dense and sweet. At the end, we decorate the jelly with some fresh diced mango and that’s it!
For the mango jelly part and for the mango on top, you can use any kind of mango. There are many varieties, so you can use the type you like best.
Making the jelly is very easy. First you make the mango jelly and place it in the mold inside the refrigerator, so that it turns firm. Once some time has passed, make the cheese jelly and put it in the same mold, on top of the mango jelly and put it all together in the refrigerator for at least two hours. Once that time has passed, everything is ready!
If you like this recipe, you have to check out our mango mousse.
Cheese mango gelatin
Ingredients
For the mango gelatin:
- 1 oz (28 gr) unflavored gelatin powder (4 small packets)
- 3/4 C (6 fl oz) (180 ml) water, cold
- 23 – 25 oz (660 – 700 gr) mango, ripe, peeled and cut into big cubes
- 6.70 oz (190 gr) condensed milk, 1/2 can
- 12.15 oz (360 ml) evaporated milk, 1 can
For the cheese gelatin:
- 1/2 C (4 fl oz) (120 ml) whole milk
- 21 gr (3 small packets) unflavored gelatin powder
- 1/3 C (2.70 fl oz) (80 ml) water, cold
- 6.40 oz (180 gr) cream cheese, 1 stick at room temperature
- 6.70 oz (190 gr) condensed milk, 1/2 can
- 7.90 oz (225 gr) (1 can) half and half cream or whipping cream
- 1/2 C (4 fl oz) (120 ml) whole milk
For decorating:
- Mango, cut into medium size cubes
Instructions
For the mango gelatin:
- Place the cold water in a medium microwave-safe bowl and sprinkle all the gelatin on top for it to hydrate. Let it sit for a few minutes.
- In a blender or food processor, add the diced mango, condensed milk and evaporated milk. Blend for about 20 seconds until smooth.
- Now melt the gelatin in the microwave for 15-second intervals, that is, put the bowl in the microwave for 15 seconds and take it out after this time to mix a little with a fork. Repeat the process until the gelatin is completely melted.
- Once the gelatin is melted, carefully add it to the blender mixture and blend for another 20 seconds until all the ingredients are perfectly integrated.
- Pour this mixture into a deep gelatin mold of your choice (which should have some vegetable oil inside so that the gelatin does not stick) and refrigerate for 30 minutes.
For the cheese gelatin:
- Place the cold water in a medium microwave-safe bowl and sprinkle all the gelatin on top to hydrate. Let it sit for a few minutes.
- In a blender or food processor, add the cream cheese, condensed milk, half and half and milk. Blend for approximately 20 seconds until smooth.
- Now melt the gelatin in the microwave for 15-second intervals, that is, put the bowl in the microwave for 15 seconds and remove it after this time to mix a little with a fork. Repeat the process until the gelatin is completely melted.
- Once the gelatin is melted, carefully add it to the blender mixture and blend for another 20 seconds until all the ingredients are perfectly integrated.
- Carefully pour this mixture into the same mold on top of the mango gelatin and refrigerate for at least 2 hours or overnight for it to set completely.
- Once set, turn out the gelatin and place on a large serving platter. Garnish with diced mango and it's ready!
