Tropical Mango Coconut Delight: A Layered Gelatin Dessert
4 hours 5 minutes
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About Tropical Mango Coconut Delight: A Layered Gelatin Dessert
Escape to the Caribbean with this vibrant and refreshing layered dessert! This Tropical Mango Coconut Delight combines the sweetness of Alphonso mangoes and the creamy richness of coconut milk, all set within a light and tangy pineapple jelly. It's the perfect tropical treat for warm days or a special occasion.The beautiful layers create a stunning visual appeal, making it as delightful to look at as it is to eat. This easy-to-follow recipe is sure to impress your family and friends with its exotic flavors and elegant presentation. Imagine the delightful combination of textures – the soft jelly, the juicy mango, and the creamy coconut – a true taste of paradise in every bite!
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Recipe Time & More
Prep4 hours
Cook5 minutes
Total4 hours 5 minutes
Ingredients
For the Pineapple Jelly Layer
- 1 package Pineapple Jelly 3 oz package; or use 1 packet of pineapple jelly crystals, prepared according to package directions
For the Mango Layer
- 2 Mangoes alphonso mangoes; or other ripe mangoes; about 1 cup diced
For the Coconut Cream Layer
- 200 ml Coconut Milk
- 1 tsp Gelatin Powder
- 2 tbsp Water
- 1-2 tbsp Sugar adjust to taste
Garnish
- 1/4 cup Pistachios chopped; or use almonds, or other preferred nuts
Instructions
Prepare the Pineapple Jelly Layer
- Prepare the pineapple jelly according to the package directions. Pour into four glasses, dividing equally.
Add the Mango Layer
- Dice 2 Alphonso mangoes into 1-inch cubes. Divide the mango cubes equally among the glasses, placing them on top of the jelly.
Refrigerate to Set
- Transfer the glasses to the refrigerator to set for at least 2 hours.
Prepare the Coconut Cream Layer
- In a small bowl, sprinkle the gelatin powder over the cold water. Let it bloom for 10 minutes.
Heat the Coconut Milk
- Heat the coconut milk in a small saucepan over medium heat until warm. Stir in 1-2 tablespoons of sugar until dissolved. Remove from heat and let stand for 5 minutes.
Combine and Pour
- Add the bloomed gelatin to the warm coconut milk, whisking constantly until completely dissolved.
Layer and Chill
- Remove the glasses from the refrigerator. Top each glass with the coconut cream mixture, dividing it evenly. Return to the refrigerator to set for another 2 hours, or until firm.
Garnish and Serve
- Before serving, garnish with chopped pistachios or your preferred nuts. Enjoy!
Recipe Notes
Expert Tips
- For a more intense mango flavor, use very ripe Alphonso mangoes or blend in some mango puree along with the diced mango.
- If you don’t have Alphonso mangoes, feel free to substitute with other ripe mangoes. The flavor will be slightly different, but still delicious.
- To make this dessert even more visually appealing, use clear glasses or small dessert cups. The layered effect will be more prominent.
- For an extra special touch, add a drizzle of melted white chocolate or a few fresh mint leaves before serving.
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Recipe Nutrition
Calories: 103kcalCarbohydrates: 9gProtein: 4gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gFiber: 1gSugar: 7g
Parinaaz Marolia
Articles: 58
7 Comments
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Looks so delicious! Thanks for the recipe.
This looks fantastic! Appreciate the share.
This looks so appetizing! Thank you.
What a great recipe! Thanks for sharing.
This looks so inviting! I’m eager to try it.
I am waiting for Alphonso mangoes in my place. They taste great 🙂 Beautiful presentation of a wonderful recipe.
Very nice recipe!