Creamy Mango Mosaic Gelatin - Healthy Diet Recipes World

For the Mango Cubes:

2 packages (approx. 85g each) Mango-flavored gelatin powder
3 cups Boiling water (Use slightly less water than the box suggests to ensure the cubes are firm)

For the Creamy Base:

Dissolve the mango gelatin powder in boiling water. Stir until completely dissolved.
Pour the mixture into a flat rectangular container so it’s about 1 inch deep.
Refrigerate for at least 3 hours or until very firm.
Once set, slice the gelatin into small, uniform cubes. Set aside in the fridge.

In a small bowl, sprinkle the unflavored gelatin over the ½ cup cold water.
Let it sit for 5–10 minutes until it becomes thick and spongy.
Microwave for 30 seconds or melt it over a double boiler until it is completely liquid and clear. Do not let it boil.

In a large mixing bowl, combine the evaporated milk, sweetened condensed milk, and cream.
Whisk until well combined and smooth.
Slowly pour the melted unflavored gelatin into the milk mixture while whisking constantly to prevent lumps.

Place your mango cubes (and fresh mango chunks, if using) into your serving glass dish or mold.
Slowly pour the creamy milk mixture over the cubes.
Gently stir or shake the dish to ensure the liquid fills all the gaps between the cubes.
Refrigerate for at least 4 to 6 hours, or preferably overnight, until fully set.

The Temperature Rule: Ensure your creamy milk mixture is at room temperature before pouring it over the mango cubes. If it’s too warm, it will melt the cubes and ruin the “mosaic” look.
Easy Release: If you are using a silicone mold instead of a glass dish, lightly grease the mold with a tiny bit of neutral oil (like canola) before adding the gelatin to make it pop out perfectly.
Color Variation: You can make this with multiple colors (strawberry, lime, and orange) to create a true “Cathedral Window” effect!