Prepare this original gelatin based on mango with liquid chamoy. The perfect combination for a dessert. It´s sour and sweet with fresh fruit inside. You´ll love it.

MANGO AND CHAMOY GELATIN

Ingredients

14 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 1/2 cups mango jelly, for mango jelly cubes
• 1 1/2 cups Water, hot, for mango jelly cubes
• 1 cup Water, hot
• 2 cups liquid chamoy
• 1/2 cups chilli powder
• 1 cup mango
• 8 envelopes gelatin, (7 gc / u) hydrated and melted
• to taste liquid chamoy, to decorate
• to taste chilli powder, to decorate

Preparation

In a bowl, combine the mango gelatin powder with water and mix until dissolved. When the mango mix cools down, pour it into a mold covered with plastic wrap. Let it chill in the fridge for an hour or until curdled. Cut in cubes and reserve.

For the chamoy gelatin, blend the fresh mango with the sweet chili powder, chamoy, water and hydrated gelatin.

Spray a cake mold with cooking oil, put some mango cut in cubes, the mango gelatin and the chamoy mix at room temperature. Refrigerate for 2 hours or until set. Remove from the cake mold and garnish with mango cubes and chilly powder.

https://us.kiwilimon.com/recipe/desserts/mango-and-chamoy-gelatin