Mango Gelatin Salad Recipes

Steps:

• Heat water and gelatin in a small saucepan over medium-high heat. Whisk until dissolved, about 5 minutes. Add mango puree, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Take off of heat to cool slightly, about 5 minutes.
• Whisk vodka into cooled mixture.
• Add a few drops of chamoy and a sprinkle of Tajin® to twenty 2-ounce cups. Fill evenly with mango gelatin and sprinkle with more Tajin®. Let set in a refrigerator for 4 hours.

Steps:

• Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
• Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.

Steps:

• Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
• Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crushed pretzels, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.
• Bake in the preheated oven for 10 minutes; set aside to cool completely. Crust will be soft when taken out of the oven and will harden as it cools.
• Mix white sugar, cream cheese, and vanilla extract together in a large bowl until smooth. Stir juice from 1/2 lemon and lemon zest into cream cheese mixture and mix well; fold in whipped topping. Spread cream cheese mixture evenly over cooled crust; refrigerate until set, about 30 minutes.
• Mix boiling water and lemon-flavored gelatin mix together in a bowl until dissolved. Add 1/2 cup strained lemon juice and mix well. Refrigerate gelatin mixture until slightly thickened, about 1 hour.
• Ladle enough gelatin mixture over cream cheese layer to cover, setting remaining gelatin mixture aside. Arrange mango and kiwi onto gelatin mixture layer and pour remaining gelatin mixture over fruit layer. Refrigerate until completely chilled and set, about 2 hours.

Steps:

• Peel the mangoes.
• Remove pulp, pour into a mixer bowl.
• Add milk, salt, sugar and essence.
• Blend till smooth.
• To melt the gelatin, sprinkle it over hot water in a small bowl.
• Stir constantly until completely dissolved.
• Mix the gelatin-water mixture with the mango mixture.
• Pour into 4 small bowls.
• Refrigerate until set.
• Garnish with walnuts before serving.
• Enjoy it on a hot summer afternoon!