The gelatin, the flan and the cake are the protagonists of almost all the great celebrations. However, in the case of the gelatin, although it is an essential dessert on every occasion and especially at festive tables, it can be repetitive. This, without a doubt, also depends on the preparation we use and the final decoration. Therefore, if you love the traditional but you want to surprise everyone with something new, this recipe is for you. On this occasion, Recipesgratis invites you to taste an original, refreshing, fruity, delicate, creamy and with an exotic touch in the best tropical style, coconut and mango, creamy tropical delight!, So keep reading and discover how Coco and Mango.
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make coconut and mango jelly: |
| For the coconut jelly :: 3 tablespoons of Grenetina 90 milliliters of temperate water 800 milliliters of coconut cream 1 drop of liquid stevia or some sweetener ½ teaspoon of white vanilla (preferably) | For the mango jelly :: 4 tablespoons of grenetina 120 milliliters of temperate water 4 mangoes 1.3 milliliters of vegetable milk (of almonds or rice) 1 drop of liquid stevia or some sweetener 1 pinch of ginger Para the coverage :: 1 mango (cut into cubes) 1 branch of pebabuea |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make coconut and mango jelly:
1. hydrates the grenetina with warm water. Use two bowls for each amount, since one will be for the mango jelly and another for the coconut jelly. At the end of this recipe, you can check some tips about the use of the Grenetine or neutral jelly.
2. To prepare the coconut jelly, pour the coconut cream inside a saucepan (serve coconut milk). Add the Stevia or the sweetener of your preference and the white vanilla. Let it hot enough but without boiling.
Trick: You can also use the black vanilla but the coconut jelly will obtain a more creamy tone of white.
3. Once hot, turn off the heat and add the hydrated grenetina. Remove with a wooden shovel until dissolved. To verify that there are no lumps left, beat with a manual rod. Booking.
Trick: Wait until the coconut jelly refreshes and reaches a temperate temperature.
4. Blend the mangoes and then strain. Discard fruit and reserve spinning. In this way, we will prepare a natural mango jelly.
5. Add vegetable milk and a pinch of ginger (powder or crushed) to the mango pulp. Booking. The best options in vegetable milk for this coconut and mango jelly are almond milk or rice milk, because of the magnificent taste they provide, however another option is soybeans.
6. Dilute the Grenetina in the water bath. Then add it to the reserved mixture of mango and vegetable milk. Blend to achieve a homogeneous consistency.
7. To facilitate the subsequent process of unmolding, grease the mold with oil. To do this, place the fat in a napkin and then expand throughout the interior of the container. Now, deposit a mango layer inside the mold. Pour the preparation little by little, so you prevent air bubbles from forming. Cool the gelatin in the freezer, until half curd.
Trick: The jelly must be half curd, because if the other layers are totally unified.
8. Once the first layer is somewhat consistent, pour another layer of coconut. Also refrigerate until almost set. In this way, we will obtain a delicious and precious two colors jelly.
9. Continue adding alternate layers, through the same process until you get up. Take into consideration the capacity of your mold. Finally, you can refrigerate this coconut and mango jelly for 4 hours (minimum) more or until the next day.
10. Lets decorate! This delicate dessert is magnificent with fresh mango cubes and herbound or mint leaves. This mango and coconut jelly is elegant and has a delicate flavor, giving as a final result a dessert worthy of great events and celebrations.
11. This coconut and mango jelly recipe is exotic, refreshing and very tropical. Simply divine! I loved this dessert and I would love to know what your culinary experience will be like. I invite you to share with us your gastronomic experience. We expect your comments!
