Creamy Gelatin

Confession: Besides Jell-O shots I had never made anything with gelatin. I felt like it was more of a science experiment than cooking. I encourage you to make this dessert with your children; it was really fun to make.

Creamy mango nectar Gelatin

As I was making this dessert I was laughing to myself as I remembered the movie Christmas Vacation and Aunt Bethany who made a gelatin dessert trimmed with cat food. I also remembered a funny blog post I had read that said, “Jello turns out to be the staple dessert in Mexico.”

mango strawberries

My grandmother, who was from Mexico, never made Jell-O. My mom made a beautiful gelatin cake that I can remember one time. She still talks about how amazing that cake looked and tasted. In Mexico I have seen street vendors serve individual servings of gelatin. They always look so bright and colorful, but for some reason it was never a dessert that lured me in.

nestle jello-o

Since I had never made a gelatin dessert I turned to elmejornido.com and found this Creamy Mango Cherry Gelatin recipe. I wanted to share a recipe that was not a reminder of the 1950s jello salads or the jello you are served in a hospital. I wanted to make a dessert that was classy and memorable.

Creamy Mango Strawberry jell-o

This red marbled beauty is so refreshing and would make a great summer dessert. The red layer is strawberry-flavored gelatin, instead of cherry from the inspiration recipe, and the white creamy layer is evaporated milk and sweetened condensed milk infused with mango nectar. The secret to this dessert is using unflavored gelatin, which allows the mango nectar to give it a tropical mango flavor. This dessert tastes similar to a flan and looks fancy, but no baking is involved and it is so easy to make. I also added slices of fresh strawberries and chopped mango giving it an extra layer of sparkle.

Creamy Mango Strawberry Gelatin

Creamy Mango Strawberry Gelatin

5 (1 rating)
 I wanted to share a recipe that was not a reminder of the 1950s jello salads or the jello you are served in a hospital. I wanted to make a dessert that was classy and memorable. This red marbled beauty is so refreshing and would make a great summer dessert. The red layer is strawberry-flavored gelatin, instead of cherry from the inspiration recipe, and the white creamy layer is evaporated milk and sweetened condensed milk infused with mango nectar. 
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Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 1 minute
Chilling: 1 hour 25 minutes
Total Time: 1 hour 36 minutes

Ingredients

  • Nonstick cooking spray

Mango Gelatin:

  • 2 envelopes, 7 grams each unflavored gelatin
  • 1/2 cup cold water
  • 2 cups mango nectar
  • 1/2 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk

Strawberry Gelatin:

  • 1 cup hot water
  • 1 package strawberry-flavored gelatin, 6 ounces
  • 2 envelopes unflavored gelatin, 7 grams each
  • 1 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1/2 cup cold water
  • 3 strawberries sliced
  • ¼ cup chopped mango

Instructions 

  • Spray large (8- to 10-cup) Bundt pan or gelatin mold lightly with nonstick cooking spray; set aside.
  • Mango Gelatin:
  • SPRINKLE gelatin over water in small saucepan. Heat for 1 minute or until gelatin is dissolved. Place mango nectar, sweetened condensed milk and gelatin mixture in blender; cover. Blend until smooth. Pour into prepared Bundt pan. Refrigerate for 20 minutes.
  • Strawberry Gelatin:
  • COMBINE hot water and strawberry gelatin mix in large bowl; stir until gelatin is completely dissolved.
  • Sprinkle unflavored gelatin over strawberry gelatin mixture; whisk immediately until dissolved.
  • Add evaporated milk; whisk until combined. Stir in cold water, strawberries, and mango.
  • Pour gelatin mixture gently into Bundt pan over mango gelatin. Refrigerate for 15 minutes. Remove from refrigerator and use the flat edge of a knife to pull aside the mango gelatin and let the cherry gelatin drip down. This will create a slightly marbled effect.
  • Refrigerate for at least 50 minutes more or until the gelatin is fully set.

Notes

 I added slices of fresh strawberries and chopped mango giving it an extra layer of sparkle. If you cannot find fresh mango, you can use peaches or nectarines.
Calories: 171kcal, Carbohydrates: 34g, Protein: 7g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 133mg, Potassium: 24mg, Fiber: 1g, Sugar: 33g, Vitamin A: 430IU, Vitamin C: 11mg, Calcium: 54mg, Iron: 1mg
Author: Yvette Marquez
Course: Desserts
Cuisine: Mexican

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A special thanks to Nestlé for sponsoring this recipe.