Everyday Recipes

Creamy Mango Cherry Gelatin

Official LA LECHERA®
Creamy Mango Cherry Gelatin
20 min
1 min
10 servings (about 1/2 cup each)
Swirling the gelatins while setting creates a fun pattern that's sure to receive rave compliments. Cherry and mango flavors make this a delicious dessert for spring or summer.

Key Ingredients


  • Nonstick cooking spray
  • 4 envelopes (7 grams each) unflavored gelatin, divided
  • 1 cup cold water, divided
  • 2 cups mango nectar
  • 1/2 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
  • 1 cup hot water
  • 1 package (6 ounces) cherry-flavored gelatin
  • 1 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk

Make It

Step 1

Spray large (8- to 10-cup) Bundt pan or gelatin mold lightly with nonstick cooking spray; set aside.

Step 2

Sprinkle 2 envelopes unflavored gelatin over 1/2 cup cold water in small saucepan. Heat for 1 minute or until gelatin is dissolved. Place mango nectar, sweetened condensed milk and gelatin mixture in blender; cover. Blend until smooth. Pour into prepared Bundt pan. Refrigerate for 20 minutes.

Step 3

Combine hot water and cherry gelatin mix in large bowl; stir until gelatin is completely dissolved.

Step 4

Sprinkle remaining 2 envelopes unflavored gelatin over cherry gelatin mixture; whisk immediately until dissolved.

Step 5

Add evaporated milk; whisk until combined. Stir in remaining 1/2 cup cold water.

Step 6

Pour gelatin mixture gently into Bundt pan over mango gelatin. Refrigerate for 15 minutes. Remove from refrigerator and use the flat edge of a knife to pull aside the mango gelatin and let the cherry gelatin drip down. This will create a slightly marbled effect.

Step 7

Refrigerate for at least 50 minutes more or until the gelatin is fully set.

Why People Are Loving It