White Creamy Gelatin with Mango Sauce

Ingredients

• 14 g Unflavored Gelatin (two 7‑gram packets)
• 0.5 cup Cold Water (for hydrating gelatin)
• 2 cup Whole Milk Plain Yogurt (unsweetened, full‑fat)
• 1 cup Mexican Crema (crema for tacos, similar to a thin sour cream)
• 0.5 cup Granulated Sugar (adjust sweetness to taste; use ½‑⅔ cup for unsweetened yogurt)
• 3 pieces Ripe Mangoes (Manila or Ataulfo, peeled and pitted)
• 6 tablespoon Water (for blending mangoes (2 tbsp per mango))
• 3 tablespoon Lemon Juice (freshly squeezed, 1 tbsp per mango)
• 6 tablespoon Granulated Sugar (for mango sauce, 2 tbsp per mango; adjust to taste)
• 1 tablespoon Vegetable Oil (for greasing the mold using a paper towel)

Instructions

1. Grease the Mold

   Lightly coat the 4‑cup gelatin mold with vegetable oil using a paper towel, then place the mold in the refrigerator while you prepare the rest of the ingredients.

   Time: PT2M

2. Hydrate the Gelatin

   Combine the 14 g of unflavored gelatin with ½ cup cold water in a small bowl, stir until no lumps remain, and let it sit for 5 minutes until it looks sponge‑like.

   Time: PT5M

3. Melt the Gelatin

   Microwave the hydrated gelatin for 15‑18 seconds or melt it in a double boiler, stirring until fully liquid. Do not overheat, or the gelatin will lose its setting power.

   Time: PT1M

4. Prepare Sweet Cream Base

   In a small saucepan, combine 1 cup Mexican crema with ½ cup granulated sugar. Heat over low flame, stirring constantly, until the sugar dissolves completely and the mixture is warm but not boiling.

   Time: PT5M

   Temperature: low heat

5. Mix Yogurt, Cream, and Sugar

   In a mixing bowl, whisk together 2 cups whole‑milk plain yogurt, the warm cream‑sugar mixture, and taste for sweetness. Adjust with a little extra sugar if desired.

   Time: PT3M

6. Incorporate Melted Gelatin

   Slowly pour the melted gelatin into the yogurt‑cream mixture while whisking continuously to ensure even distribution.

   Time: PT2M

7. Set the Gelatin

   Pour the final mixture into the greased mold, smooth the top, and refrigerate for 4‑6 hours or until fully set.

   Time: PT2M

8. Blend Mangoes for Sauce

   While the gelatin sets, place the peeled mango flesh in a blender, add 6 tbsp water and 3 tbsp fresh lemon juice, and blend until smooth.

   Time: PT5M

9. Cook Mango Sauce

   Transfer the mango purée to a small saucepan, stir in 6 tbsp granulated sugar, and cook over medium heat until it reaches a gentle boil, then lower the heat and simmer 2‑3 minutes, stirring constantly.

   Time: PT5M

   Temperature: medium heat

10. Cool Mango Sauce

    Remove the sauce from heat and let it cool to room temperature.

    Time: PT5M

11. Unmold the Gelatin

    When the gelatin is fully set, dip the bottom of the mold in warm water for 15‑20 seconds, gently run a wet fingertip around the edge, and carefully invert onto a serving plate. For a perfect center, place the plate in the freezer for a few minutes before unmolding.

    Time: PT5M

12. Serve

    Slice the gelatin and drizzle generously with the cooled mango sauce. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

220

Protein

7 g

Carbohydrates

45 g

Fat

17 g

Fiber

1 g