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Mango Gelatin

Mango Gelatin

This Mango Gelatin recipe features intense tropical fruit flavors with a sophisticated texture and professional-grade stability, creating a vibrant dessert experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 6 hours 10 minutes
Servings: 4 servings servings
Course: Dessert
Cuisine: Tropical
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 3 Large Fresh Ripe Mangoes (approx. 600g pulp)
  • 30 Grams Unflavored Gelatin Powder
  • 120 Milliliters Cold Filtered Water
  • 60 Milliliters Organic Honey or Agave Nectar
  • 15 Milliliters Freshly Squeezed Lime Juice
  • 240 Milliliters Boiling Water

Method
 

  1. Hydrate the Gelatin: Pour the cold filtered water into a small bowl. Sprinkle the gelatin powder evenly over the surface. Let it sit for 5 to 10 minutes.
  2. Prepare the Mango Base: Peel the mangoes and remove the flesh from the pits. Place the pulp into your high-speed blender and process until liquefied.
  3. Refine the Puree: Pass the mango puree through a fine-mesh sieve into a large mixing bowl, discarding any fibrous pulp.
  4. Dissolve the Bloom: Add boiling water to the bloomed gelatin mass and stir until clear.
  5. Combine and Sweeten: Incorporate the dissolved gelatin into the mango puree along with the honey and lime juice. Whisk until homogenous.
  6. The Pour: Carefully pour the mixture into molds and tap to remove any bubbles.
  7. The Setting Phase: Refrigerate for at least 4 to 6 hours.

Notes

Use ripe mangoes for the best flavor. Store in an airtight container for up to 5 days. Do not freeze.