Mexican Mangonada Jello Recipe

mango juice

🥗Healthier: fresh mango puree

💰Cheaper: canned mango juice

Fresh puree enhances flavor while canned is often more affordable.

gelatin

🥗Healthier: agar-agar

💰Cheaper: gelatin powder

Agar-agar is plant-based and suitable for vegetarians.

tamarind candy

🥗Healthier: dried mango slices

💰Cheaper: sour gummy candies

Dried fruit is healthier, while gummies are often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with potential health benefits.

Prepare the mold by coating it with vegetable oil and refrigerate it.

Hydrate unflavored gelatin in 2 cups of water and let it rest.

Measure 2 cups of chamoy and add 3 to 4 tablespoons of granulated sugar, then microwave until liquid.

Add food coloring to the chamoy mixture (optional) and pour it into the mold, refrigerate for 15 minutes.

Blend 2 cups of mango juice with chunks of mango and granulated sugar, adding food coloring if desired.

Microwave the hydrated gelatin for a few seconds and incorporate it into the blended mango mixture.

Pour the mango mixture into the mold carefully to avoid tearing the chamoy layer.

Refrigerate for about 5 hours or overnight until set.

Remove the jello from the mold by wetting hands and gently pulling the edges and center.

Garnish with chunks of mango and sprinkle with tajin before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary