Mango And Chile Piquin Gelatin

By Abigail Garcia

Mango with chile is a traditional and famous flavor in Mexico- and all over Latin America. That’s why I decided to make a sweet and spicy mix for the summer hot days- no baking or fuss involved. Hope you like it!

Cook Time: 10 minutes

Preparation Time: 15 minutes

Yields 4 servings

Ingredients:

  • 2 manila mangoes, without skin and diced
  • 2 envelopes of unflavored gelatin, hydrated in 1/2 cup of cold water
  • 3 tablespoons, honey
  • 2 teaspoons of chile piquin (preferably use Tajin brand)
  • 4 cups, water

Directions:

  1. Blend or process the mango pulp with 1 cup of water and the honey, until smooth.
  2. Bring 3 cups of water to a boil in a medium saucepan. Remove from heat and dissolve the gelatin previously hydrated. Reserve ¼ cup of this water mixture, and incorporate the rest with the mango puree, moving constantly.
  3. Dissolve the chile piquin in the reserved ¼ cup of water. In a small saucepan, bring it to a boil and reduce to almost half. Remove from heat.
  4. Pour the mango mix in a mold and let it set to room temperature. Refrigerate for an hour. Then, take it out from the fridge and pour the chile piquin mix making circles or swirls. If the chile piquin mix becomes too thick to pour, just add a tablespoon of water and microwave for 10 seconds, on high, so it becomes smooth again.
  5. Refrigerate again until the gelatin is set. Serve cool.

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