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Mango Gelatin Mold

Name: Mango Gelatin Mold
Prep time: 15 s
Cook time: 2 s
Total time: 137 s
Yield: 16
Ingredients: Nonstick cooking spray; 4 envelopes (7 grams each) unflavored gelatin; 1 cup cold water; 2 cups frozen mango chunksdefrosted; 2 cups NESTLÉ LA LECHERA Sweetened Condensed Milk; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 3 tablespoons lime juice; Mangosliced (optional); Fresh fruit (optional)

Official LA LECHERA®

Mango Gelatin Mold

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Level

Easy

Prep

15 min

Cook

2 min

Servings

16 servings

Mango gelatin makes a refreshing and light summertime dessert.

Ingredients

Key Ingredients

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

CARNATION Evaporated Lowfat 2% Milk 12 fl. oz. Can

(NET 12 fl oz (354 mL) (bilingual))

●

Nonstick cooking spray
●

4 envelopes (7 grams each) unflavored gelatin
●

1 cup cold water
●

2 cups frozen mango chunks, defrosted
●

2 cups NESTLÉ LA LECHERA Sweetened Condensed Milk
●

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
●

3 tablespoons lime juice
●

Mango, sliced (optional)
●

Fresh fruit (optional)

Make It

Step 1

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

Step 2

Sprinkle gelatin over water in small saucepan. Heat for 2 minutes or until gelatin is dissolved. Place mango chunks, sweetened condensed milk, evaporated milk, lime juice and gelatin mixture in blender; cover. Blend until smooth. Pour into prepared Bundt pan. Refrigerate for at least 2 hours or until firm.

Step 3

To serve, pull gelatin gently from edges with fingers. Place serving dish upside down over Bundt pan. Gently shake to loosen. Garnish with additional mango slices or your favorite fresh fruit.