Trying to recreate the viral fruit dessert🥭

Ingredients

• 1 cup Mango Juice (freshly squeezed or store‑bought, no added sugar)
• 2 tablespoons Unflavored Gelatin (about 2 packets (7 g each))
• 1/2 cup Granulated Sugar (dissolves in the juice mixture)
• 5 drops Food‑Grade Green Food Coloring (for the bottom layer)
• 5 drops Food‑Grade Yellow Food Coloring (for the middle layer)
• 5 drops Food‑Grade Red Food Coloring (for the top layer)
• 1 packet Strawberry Jell‑O (used as the creamy filling, prepared with 1 cup cold water)
• 1 cup Cold Water (for Jell‑O) (to dissolve the Jell‑O packet)
• 1/4 cup Heavy Cream (folded into the set Jell‑O for extra richness)

Instructions

1. Prepare the Gelatin Base

   In a medium saucepan combine mango juice, sugar, and unflavored gelatin. Heat over medium, stirring constantly until the gelatin and sugar fully dissolve (do not boil).

   Time: PT10M

   Temperature: Medium heat

2. Divide and Color the Mixture

   Pour the warm gelatin mixture into three small mixing bowls. Add green food coloring to the first, yellow to the second, and red to the third. Stir each gently until the color is uniform.

   Time: PT5M

3. Form the Bottom Green Layer

   Fill each cavity of the silicone mango mold about one‑third full with the green gelatin. Tap the mold gently to release air bubbles.

   Time: PT2M

4. Chill the Green Layer

   Place the mold in the refrigerator and let the green layer set for 30 minutes.

   Time: PT30M

   Temperature: 4°C

5. Add the Yellow Middle Layer

   Remove the mold, then carefully pour the yellow gelatin over the set green layer until the cavity is two‑thirds full.

   Time: PT2M

6. Chill the Yellow Layer

   Return the mold to the refrigerator and chill for another 30 minutes.

   Time: PT30M

   Temperature: 4°C

7. Add the Red Top Layer

   Pour the red gelatin to fill each cavity to the top, creating the classic mango ombré.

   Time: PT2M

8. Final Chill

   Re‑refrigerate the mold for a final 30 minutes until the entire mango shell is firm.

   Time: PT30M

   Temperature: 4°C

9. Prepare the Jell‑O Filling

   While the shells set, dissolve the strawberry Jell‑O packet in 1 cup cold water, stir, then refrigerate for 5 minutes until just thickened. Fold in heavy cream to create a smooth, creamy filling.

   Time: PT10M

10. Unmold and Fill

    Gently pop the solid mango shells from the silicone mold. Spoon the creamy Jell‑O filling into each cavity, leaving a small margin at the top.

    Time: PT5M

11. Final Set

    Place the filled mango candies back in the refrigerator for 15 minutes to let the filling firm up slightly.

    Time: PT15M

    Temperature: 4°C

12. Serve

    Remove from the fridge, arrange on a platter, and enjoy the glossy, fruit‑shaped treats.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

25 g

Fat

2 g

Fiber

0 g