Knox gelatin recipe

Last summer, my daughter Sarah came home from a birthday party absolutely glowing. "Mom, you HAVE to make that yellow jelly thing with the cream on top!" she kept saying. Turns out her friend's grandma is Filipina and had made this gorgeous mango gelatin dessert that Sarah couldn't stop talking about all week.

Jump to:

• Why You Will Like This Recipe
• Simple Ingredients for Mango Gelatin
• How to Make Mango Gelatin at Home
• How to Store Mango Gelatin
• Tips and Variations for Mango Gelatin
• Frequently Asked Questions About Mango Gelatin
• Recipes You May Like
• Mango Gelatin

I'd never tried making it before, so of course I had to figure it out.

After three test runs in my tiny Manhattan kitchen (and one slightly weepy batch that refused to set), I finally cracked the code on this dreamy two layer dessert. The bottom layer is sweet mango cubes, and the top is this silky cream that pours right over them. No oven, no stovetop fuss, just chilling time and a little patience.

If you love light, fruity treats like this one, you'll also want to try my creamy mango banana smoothie for another simple way to enjoy fresh mango at home.

Why You Will Like This Recipe

• Zero oven time needed (huge win in summer)
• Sets in the fridge while you do other things
• Sweet, creamy, and bouncy all at once
• Kids go wild for the two layer look
• Naturally gluten free
• Tastes way fancier than the work it takes

Simple Ingredients for Mango Gelatin

Here's what you need to pull this together. Most of it is probably already in your pantry, except maybe the mangoes.

For the Mango Layer:

• 2 Ataulfo or Manila mangoes (about 1½ cups puréed)
• 3 envelopes (0.25 ounce each) clear unflavored gelatin
• 1½ cups boiling water
• ¼ cup granulated sugar (optional)

For the Cream Layer:

• 3 envelopes (0.25 ounce each) clear unflavored gelatin
• 1½ cups boiling water
• 1 can (14 ounce) sweetened condensed milk
• 1 cup heavy cream
• ¼ cup granulated sugar (optional)

A few quick notes on ingredients:

Mangoes: Manila or Ataulfo mangoes are best because they're sweet and not stringy. Haden mangoes also work great. Avoid the big red ones (Tommy Atkins) if you can, they're often fibrous.

Gelatin: I use Knox brand because it's what my grocery store carries. Any clear unflavored gelatin will do. If you want a plant based version, agar agar (also called gulaman) is a solid swap.

Heavy cream: All purpose cream or half and half can sub in, but your top layer will be a touch softer.

How to Make Mango Gelatin at Home

I'm splitting these instructions into smaller sections so you can follow along easily. The whole thing is really just two simple layers stacked together.

Step 1: Blend the Mangoes

Peel your mangoes, slice the flesh off the seeds, and toss it all in your blender. Blend until smooth. You want about 1½ cups of purée.

If your mangoes are extra juicy, you might get a tiny bit more, and that's totally fine.

Step 2: Mix the Mango Layer

In a bowl, add the contents of your 3 gelatin envelopes. Slowly pour 1½ cups of boiling water in while you whisk constantly.

Keep whisking! This is the trick to getting smooth gelatin without those weird gritty bits.

Pour in your mango purée and stir to combine. If you like things sweeter, add up to ¼ cup of sugar here.

Step 3: Chill the Mango Layer

Pour the mango mixture into your 9.5 x 7.5 inch dish (or a similar size container). Cover it completely so the mango doesn't oxidize and turn brown. Pop it in the fridge for about 4 hours until it's firm to the touch.

Step 4: Make the Cream Gelatin

Once your mango layer is set, it's time for the dreamy part. In another bowl, dissolve 3 envelopes of gelatin in 1½ cups boiling water. Same drill as before, whisk like you mean it.

Add the condensed milk and heavy cream, then whisk until everything is smooth and pale. Add sugar if you want extra sweetness, though honestly with the condensed milk it's plenty sweet for our family.

Step 5: Combine and Chill

Cut the set mango gelatin into small cubes right in the dish. Use a spatula to gently lift them off the bottom.

Now slowly pour the cream mixture over the cubes. Make sure your cream isn't too warm or it'll melt those pretty cubes. Slightly warm to barely warm is the move here.

Rearrange the cubes so they're spread evenly and stay tucked under the cream. Cover it up and back to the fridge for another 4 hours, until completely set.

That's it. You're done. Now we wait, and waiting is honestly the hardest part for Sarah.

How to Store Mango Gelatin

Keep your mango gelatin in the fridge, covered, for up to 4 days. The texture actually gets a little firmer after the first day, which I really like.

I don't recommend freezing this one. The gelatin gets watery and weird when it thaws, and nobody wants that.

Since this is a chilled dessert, there's no reheating needed. Just slice and serve cold straight from the fridge.

If it's been chilling for a while, give it 5 minutes on the counter to soften slightly before cutting for cleaner squares.

Tips and Variations for Mango Gelatin

After making this more times than I care to admit, here's what I've learned:

• Test your cream temp: Before pouring the cream layer over the mango cubes, dip your pinky in. If it feels warm to the touch, wait 5 more minutes.
• Cube size matters: I cut my mango pieces about ½ inch wide. Too big and the cream can't get around them. Too small and they get lost.
• Want a fancier look? Use an 8 cup bundt pan instead of a regular dish. When you flip it out, you get a gorgeous ring of mango and cream. Sarah calls it the "princess version."
• No mangoes in season? Frozen mango chunks work beautifully. Just thaw and blend like usual.

Have you ever tried the gelatin trick before? If you loved how this one came together, that one's right up your alley. And for folks tracking what they eat, my bariatric gelatin recipe is a lighter take that still hits the spot.

Frequently Asked Questions About Mango Gelatin

Can you make mango gelatin without condensed milk?

Yes you can! If you want to skip the condensed milk, swap it for 1 cup of whole milk plus 3 tablespoons of sugar. The cream layer won't be quite as rich, but it still tastes great. My kids actually like it both ways, so I rotate depending on what's in my fridge that day.

What type of mango is best for mango gelatin?

Ataulfo and Manila mangoes are the top picks because they're sweet, smooth, and not stringy. Haden mangoes work too. Avoid Tommy Atkins mangoes if you can, they tend to be more fibrous and your purée won't be as silky.

Honestly, any ripe sweet mango will do in a pinch. Just make sure it's really ripe (a little soft when you squeeze it).

How long does mango gelatin need to chill before serving?

Plan for at least 8 hours total chill time. That's 4 hours for the mango layer and 4 more hours for the cream layer once it's poured on top.

I usually make it the night before I want to serve it. The flavors actually settle nicely overnight, and the texture is just right by morning.

Can you use agar agar instead of gelatin in mango gelatin?

Absolutely. Agar agar (sometimes called gulaman) works really well here, especially if you're keeping things vegetarian. Use about 2 teaspoons of agar agar powder for every envelope of regular gelatin.

Heads up though, agar agar sets firmer than gelatin, so your dessert will have more of a bite to it. Some folks actually prefer that texture. If you're into jello based recipes, it's worth trying both to see which you like better.

Recipes You May Like

• Creamy Mango Banana Smoothie The same fresh mango taste in a quick morning drink that kids actually drink without complaining.
• Creamy Bavarian Cream Pie Delight If you loved the silky cream layer, this Bavarian cream pie is right up your alley.
• Chewy Christmas Jello Balls Another gelatin treat my kids go wild for, especially around the holidays.

Conclusion

This mango gelatin has officially earned its place in our regular dessert rotation. Sarah asks for it every time mangoes hit the produce stand at our corner market, and Alex (who usually claims he doesn't like fruit desserts) has been caught sneaking extra squares from the fridge after dinner.

Even Donald, who's not much of a sweets person, said it tastes like vacation in a bowl.

The two layer thing looks impressive but it's honestly so simple. If you can boil water and use a whisk, you've got this. Give it a try this week, especially when the weather warms up and you don't feel like turning on the oven.

If you make it, leave me a comment and let me know how it turned out! And don't forget to save this recipe to your Pinterest board so you can find it again when mango season hits.

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