MANGO-POMEGRANATE GELATIN DESSERT
JELL-O is always a party favorite, but with mangos and pomegranate seeds, everyone will want a taste of this tart and tangy dessert.
Provided by My Food and Family
Categories Home
Time 5h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until gelatin is completely dissolved. Add cold water, lemon zest and juice; mix well. Refrigerate 1 hour or until thickened.
- Stir in mangos and pomegranate seeds. Pour into 9x5-inch loaf pan sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold onto serving plate. Serve topped with COOL WHIP.
Nutrition Facts : Calories 90, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
POMEGRANATE GELATIN
This dramatic gelatin mold is easy to make and a nice light finish after an indulgent meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 4
Steps:
- In a small saucepan, sprinkle gelatin over 1 cup cold water; let soften, 5 minutes. Place over low heat, and cook until gelatin has dissolved, 3 to 4 minutes. (When rubbed between your fingers, it should feel smooth.) Add sugar, stirring gently until dissolved, 2 to 3 minutes; remove from heat.
- Transfer gelatin mixture to a medium bowl; gradually stir in juices. Pour into a 1 1/2-quart (6-cup) Bundt pan, and skim any foam from surface. Refrigerate until firm, at least 3 hours and up to 1 day.
- To unmold, dip bottom of pan (do not submerge) briefly into hot water; invert onto a serving platter, and shake firmly to release. Serve.
CREAMY MANGO DESSERT
Get a doubly mango-y and creamy dessert when you combine mango flavor gelatin, cold mango nectar and smooth cream cheese.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.)
- Beat cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes.
- Refrigerate 2 hours or until firm. Store leftover desserts in refrigerator.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 26 g, Protein 2 g
MANGO MOUSSE PARFAITS
Provided by Food Network
Categories dessert
Time 1h25m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Heat the sugar and 1/4 cup water in a medium saucepan over medium heat and cook until the sugar has dissolved, about 3 minutes. Add the chopped mangoes and let steep for 2 minutes. Add the ground cardamom and fennel and blend with an immersion blender until completely smooth. Measure 2 cups of the puree and set aside. Transfer the remaining puree to a large bowl and allow to cool completely.
- In a medium bowl, whip the egg whites to stiff peaks. In a separate bowl, whip the cream to soft peaks. Gently fold first the egg whites into the cooled mango puree and then the whipped cream. Refrigerate until cold.
- Grind the cardamom and fennel seeds in a mortar and pestle and stir into the reserved mango puree. Fill the bottom half of each of 3 martini glasses or parfait cups with the puree and then fill the rest of the way with the chilled mango mousse. Garnish with a sprinkle of pistachios.
POMEGRANATE GELATIN
Steps:
- Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
- Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.
MANGO MILK GELATIN
This looks like an easier version of something I've tried before. I'm sure you could use canned or frozen mango if you don't have fresh. Cooking time does not include chilling time.
Provided by MarielC
Categories Gelatin
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Spray 1-quart mold or six to eight 6-ounce ramekins with cooking spray. Set aside.
- In large metal bowl, sprinkle gelatin over cold water. Let stand 10 minutes.
- Meanwhile, in medium saucepan, combine milk, condensed milk, mango and cinnamon stick. Bring to a simmer, stirring often. Reduce heat. Simmer 2 minutes, stirring occasionally. Remove from heat.
- Stir 1/4 cup of the milk mixture into gelatin to liquefy. Add remaining milk mixture. Stir 2 minutes until gelatin is completely dissolved.
- Place bowl in ice bath for 15 minutes, stirring often, until gelatin begins to thicken. Remove cinnamon stick and stir in vanilla. Pour gelatin into prepared dish(es); chill 4 hours or until firm.
- To unmold, run knife around edge of gelatin and dip bottom of dish(es) into hot water for 15 seconds. Invert serving plate on top of gelatin and flip. Tap until gelatin comes out.
Nutrition Facts : Calories 293.4, Fat 8.5, SaturatedFat 5.2, Cholesterol 30.6, Sodium 122.7, Carbohydrate 45.6, Fiber 0.6, Sugar 45.5, Protein 10
MANGO GELATIN DELIGHT
Make and share this Mango Gelatin Delight recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Gelatin
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 253.3, Fat 7, SaturatedFat 3.1, Cholesterol 17.1, Sodium 107.8, Carbohydrate 44.5, Fiber 3.9, Sugar 33.9, Protein 7.5
MANGO GELATIN SALAD
My Aunt Nannette shared this smooth and refreshing salad as a convenient do-ahead dish. The mango and apricot flavors go well with pork, chicken and beef. -Debra Sult, Chandler, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place mangoes and cream cheese in a food processor; process until blended., In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cold water, then mango mixture. Pour into a 8-cup ring mold coated with cooking spray or a 2-qt. serving bowl. Refrigerate until firm, about 4 hours. If using a ring mold, unmold onto a serving plate. If desired, serve with mint and cranberries.
Nutrition Facts : Calories 227 calories, Fat 9g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 147mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
MANGO DELIGHT GELATIN MOLD
Steps:
- Cut the mangoes into large chunks; place in a food processor. Cover and process until smooth; transfer to a large bowl. Stir in milk and sugar; set aside. , Place orange juice in a small saucepan; sprinkle gelatin over juice. Let stand for 2 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Stir into mango mixture. Fold in whipped topping. , Transfer to an 8-cup mold coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Just before serving, unmold onto a serving platter.
Nutrition Facts :
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