Uploaded June 2023 | Updated September 2026, 1 week ago
#shorts
Mango Gelatin
A refreshing dessert with a smooth mango purée and a creamy gelatin mixture that requires no cooking or baking!
Equipment
9.5 x 7.5-inch dish or an 8-cup capacity bundt pan
Whisk
Mixing bowls
Ingredients
Mango Gelatin
2 Ataulfo or Manila mangoes (1½ cups puréed) sub: Haden variety
3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
1½ cups boiling water
¼ cup granulated sugar (optional) see note
Cream Gelatin
3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
1½ cups boiling water
1 (14-ounce) can condensed milk
1 cup heavy cream (see note)
¼ cup granulated sugar (optional) see note
Instructions
1. Peel the mangoes, remove the seeds, and blend the flesh until smooth.
2. In a bowl, combine the contents of 3 clear, unflavored gelatin envelopes. Slowly pour 1½ cups of boiling water into the bowl while whisking constantly to dissolve the gelatin completely.
3. Add the puréed mangoes and mix until well combined. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
4. Pour the mixture into a container and refrigerate for about 4 hours until it solidifies. Cover the container completely to prevent the mangoes from oxidizing or turning brown.
5. Once the mango gelatin is set, prepare the cream gelatin separately. In another bowl, dissolve the contents of 3 clear, unflavored gelatin envelopes in 1½ cups of boiling water, whisking until fully dissolved.
6. Add the condensed milk and heavy cream. Whisk until thoroughly blended. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
7. Cut the mango gelatin into small cubes and gently lift them off the bottom using a spatula.
8. Carefully pour the cream gelatin mixture over the mango cubes. Ensure the mixture is not too warm to avoid melting the jelly cubes. Rearrange the mango cubes to distribute them evenly within the cream mixture and keep them from oxidizing.
9. Cover the container and refrigerate for about 4 hours or until completely set and chilled.
Notes:
-Unflavored gelatin: Agar-agar (gulaman), a plant-based gelatin, is an excellent substitute.
-Heavy cream: You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
-Sugar: As an optional ingredient, you can add ¼ cup of granulated sugar to the cream or mango gelatin mixture.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
#shorts
Mango Gelatin
A refreshing dessert with a smooth mango purée and a creamy gelatin mixture that requires no cooking or baking!
Equipment
9.5 x 7.5-inch dish or an 8-cup capacity bundt pan
Whisk
Mixing bowls
Ingredients
Mango Gelatin
2 Ataulfo or Manila mangoes (1½ cups puréed) sub: Haden variety
3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
1½ cups boiling water
¼ cup granulated sugar (optional) see note
Cream Gelatin
3 (0.25-ounce) envelopes of clear, unflavored gelatin Knox or another brand (see note)
1½ cups boiling water
1 (14-ounce) can condensed milk
1 cup heavy cream (see note)
¼ cup granulated sugar (optional) see note
Instructions
1. Peel the mangoes, remove the seeds, and blend the flesh until smooth.
2. In a bowl, combine the contents of 3 clear, unflavored gelatin envelopes. Slowly pour 1½ cups of boiling water into the bowl while whisking constantly to dissolve the gelatin completely.
3. Add the puréed mangoes and mix until well combined. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
4. Pour the mixture into a container and refrigerate for about 4 hours until it solidifies. Cover the container completely to prevent the mangoes from oxidizing or turning brown.
5. Once the mango gelatin is set, prepare the cream gelatin separately. In another bowl, dissolve the contents of 3 clear, unflavored gelatin envelopes in 1½ cups of boiling water, whisking until fully dissolved.
6. Add the condensed milk and heavy cream. Whisk until thoroughly blended. As an option, you can add up to ¼ cup of granulated sugar for a sweeter taste.
7. Cut the mango gelatin into small cubes and gently lift them off the bottom using a spatula.
8. Carefully pour the cream gelatin mixture over the mango cubes. Ensure the mixture is not too warm to avoid melting the jelly cubes. Rearrange the mango cubes to distribute them evenly within the cream mixture and keep them from oxidizing.
9. Cover the container and refrigerate for about 4 hours or until completely set and chilled.
Notes:
-Unflavored gelatin: Agar-agar (gulaman), a plant-based gelatin, is an excellent substitute.
-Heavy cream: You may also use all-purpose cream, light cream, or half-and-half. Keep in mind that the less fat in it, the softer it will be.
-Sugar: As an optional ingredient, you can add ¼ cup of granulated sugar to the cream or mango gelatin mixture.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
