Go Back
–+ servings

Cheese mango gelatin

Print Recipe Pin Recipe
Prep Time 30 minutes
Refrigeration time: 6 hours 30 minutes
Total Time 7 hours
Servings: 12
Course: Dessert, Snack
Cuisine: Mexican
Ingredients Method

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

Method
 

For the mango gelatin:
  1. 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.
  2. In a blender or food processor, add the diced mango, condensed milk and evaporated milk. Blend for about 20 seconds until smooth.
  3. 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 spoon. Repeat the process until the gelatin is completely melted.
  4. 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.
  5. 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:
  1. 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.
  2. In a blender or food processor, add the cream cheese, condensed milk, half and half and milk. Blend for approximately 20 seconds until smooth.
  3. 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 spoon. Repeat the process until the gelatin is completely melted.
  4. 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.
  5. Carefully pour this mixture into the same mold on top of the mango gelatin and refrigerate for at least 6 hours or overnight for it to set completely.
  6. Once set, turn out the gelatin and place on a large serving platter. Garnish with diced mango and it's ready!

Tried this recipe?

Let us know how it was!