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Mango-Strawberry Jello
Mango-Strawberry Jello
1 Review
From: EatingWell Magazine, September/October 2012
Tropical mango and sweet strawberries are the perfect marriage in this pretty, crowd-pleasing jello recipe. We like the subtle tang the orange juice provides in this strawberry jello recipe, but using all mango juice works well too.
- By: EatingWell Test Kitchen
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups mango juice
- 1 cup cold water
- 3 envelopes unflavored gelatin
- ⅓ cup sugar
- 1 cup cold orange juice
- 1 cup sliced strawberries
- 1 cup diced mango
Preparation
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Active
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Ready In
- Bring mango juice to a boil in a small saucepan over high heat.
- Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water; let stand for 3 minutes. Add the mango juice and stir to completely dissolve the gelatin, 2 to 3 minutes. Add sugar and stir for 1 minute to dissolve. Whisk in orange juice.
- Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1¾ hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.
- Gently but thoroughly whisk the mixture until it's uniform. Ladle just enough into a 6-cup mold to cover the bottom by about ½ inch. Nestle strawberries into the layer of jello, pushing it into any grooves in the mold. Gently ladle another thin layer of jello over the fruit to help hold it in place. Mix mango into the remaining jello in the bowl. Gently ladle the mixture into the mold and smooth the top. Cover the mold with its top or with plastic wrap, without touching the jello.
- Refrigerate until very firm, about 4 hours. To test if it's ready, touch it with your finger. If your finger does not stick, it's done.
- To unmold, moisten fingertips and gently pull the top edges of the jello away from the mold. Fill a bowl with warm (but not hot) water; dip the mold just until the water nears the top. Hold it under for 20 seconds. Take it out of the water. Place a large plate over the mold. Holding the mold and plate together, invert and gently shake to loosen. Then slowly and gently pull the mold off. If the jello doesn't come out, dip the mold back into the water for another 15 to 20 seconds to help loosen it from the sides.
- Make Ahead Tip: Refrigerate for up to 3 days; unmold just before serving.
- Equipment: 6-cup gelatin mold
- Per serving: 89 calories; 0 g fat(0 g sat); 1 g fiber; 21 g carbohydrates; 2 g protein; 21 mcg folate; 0 mg cholesterol; 19 g sugars; 12 g added sugars; 815 IU vitamin A; 32 mg vitamin C; 12 mg calcium; 0 mg iron; 7 mg sodium; 132 mg potassium
- Nutrition Bonus: Vitamin C (53% daily value)
- Carbohydrate Servings: 1½
- Exchanges: 1 other carbohydrate, ½ fruit
Reviews 1
May 03, 2015
By: EatingWell User
Refreshing with Natural Flavors
This was a crowd pleaser dessert after a meal of spicy Mexican mole. I used fresh orange juice instead of mango juice. It was refreshing and satisfying.
