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Instructions
- In a blender, puree the mangoes until smooth and set aside.
- In a saucepan, combine sugar and 1/2 cup water. Bring to a simmer until sugar dissolves completely. Remove from heat and let it cool slightly.
- In a small bowl, dissolve the gelatin in 1/4 cup hot water. Stir until completely dissolved.
- Mix the gelatin solution with the mango puree. Stir in the coconut milk and syrup from the saucepan. Mix well.
- In another bowl, whip the heavy cream until slightly thickened. Fold it into the mango and coconut mixture.
- Pour the mixture into molds or serving dishes. Chill in the refrigerator for at least 4 hours or overnight until set.
- Garnish with extra diced mango before serving and enjoy!
Chef’s Tips
- Ensure the gelatin is completely dissolved to achieve a smooth texture.
- You can use canned mango puree if fresh mangoes are not available.
- For a richer flavor, use full-fat coconut milk.
Nutrition (per serving)
Approximate calories: 180, Protein: 2g, Carbs: 28g, Fat: 8g
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