DistributorsDesserts · CRESPO KITCHEN
Mango Lime Gelatin
Soft fruit jelly squares for a dessert table.
20 min approx.8 servingsFresh mango
Plus 5 hours chilling
Ingredients
- 500 g mango purée
- 400 ml water, divided
- 80 g sugar
- 18 g unflavored gelatin
- 25 ml lime juice
Method
- Bloom gelatin in 100 ml cold water for 5 minutes.
- Heat remaining water with sugar. Remove from heat, add gelatin and stir until dissolved.
- Stir in purée and lime. Pour into a lightly oiled 20 cm square pan.
- Chill for 5 hours until firm; cut into 16 squares and serve 2 per person.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: