Growing up in Michigan, I never really saw a mango. I remember seeing my roommate’s friend eating one when we were in college and I wondered what the heck it was. As with most things, it wasn’t until I reached California that I was able to explore so many wonderfully ‘new’ fruits and vegetables. The sweet and creamy mango flesh is quickly becoming my favorite fruit.
Joe’s mother made dinner for us the other night and gave us two perfectly ripe mangoes as we were leaving. When the first piece hit my tongue the next day, I knew instantly that I had mango fever!
Although mangoes are available in most markets year-round, we are at the beginning of the Spring and Summer season when they are most plentiful and at their peak flavor. For North America, it seems as most mangoes I find are from either Mexico or the Philippines. I like both varieties but realize some folks feel strongly one way or another. I am an equal opportunity mango enthusiast.
I noticed that Maninas: Food Matters is hosting a seasonal food blogging event and decided to enter my coconut-mango jello.
This jello is my own concoction based on flavors and textures I find interesting. The liquid portion of the recipe is a mix of coconut milk, mango puree, and evaporated milk. The two milks offer a subtle richness and add further creaminess to the dessert. You’ll likely raise an eyebrow at the addition of corn starch but it’s not uncommon to use it in Asian jellos/puddings . The corn starch adds a bit of texture which I like.
3/4 cup boiling water
2 packets plain gelatin powder
1/4 cup sugar (more if you like it really sweet)
1 1/2 tablespoons corn starch
1/2 cup mango puree (1 mango)
1 cup evaporated milk
1 cup coconut milk
In a bowl, add the sugar, corn starch and gelatin. Add the boiling water and stir until the mixture is fully dissolved. Stir in mango puree, evaporated milk and coconut milk. When blended, pour into a dish or individual dishes, and refrigerate until firm.
It’s important to note that if you do not puree the mangoes well, you will have a few chunks and less creamy texture overall. You can also add diced mango to the jello before refrigerating if you like.
I decided to put the mix into a variety of wine and cocktail glasses which we haven’t used in awhile (yes, we need to drink more often). It amused me at first but I later found it more difficult to take photos of since each glass was at a different height making it more difficult for me to focus (i.e. I remain camera illiterate).
You can serve the jello as-is or you can add a dollop of coconut cream and a bit of chopped mint. The first photo above highlights my preferred way of serving with a few slices of mango along with a 1/4 inch layer of evaporated milk poured on top. For a lighter version, use low-fat coconut milk and fat-free evaporated milk. Absolutely delicious!
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