Mango Pomegranate Gelatin Dessert Food

MANGO-POMEGRANATE GELATIN DESSERT

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until gelatin is completely dissolved. Add cold water, lemon zest and juice; mix well. Refrigerate 1 hour or until thickened.
• Stir in mangos and pomegranate seeds. Pour into 9x5-inch loaf pan sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto serving plate. Serve topped with COOL WHIP.

POMEGRANATE GELATIN

Steps:

• Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
• Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.

MANGO GELATIN DELIGHT

Steps:

• Peel the mangoes.
• Remove pulp, pour into a mixer bowl.
• Add milk, salt, sugar and essence.
• Blend till smooth.
• To melt the gelatin, sprinkle it over hot water in a small bowl.
• Stir constantly until completely dissolved.
• Mix the gelatin-water mixture with the mango mixture.
• Pour into 4 small bowls.
• Refrigerate until set.
• Garnish with walnuts before serving.
• Enjoy it on a hot summer afternoon!

STRAWBERRY-MANGO GELATIN DESSERT

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in nectar. Refrigerate 30 min.
• Slice enough berries to measure 3 cups. Stir sliced strawberries and chopped mango into gelatin. Pour into 6-cup ring mold sprayed lightly with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto plate. Fill center of mold with remaining berries. Top with COOL WHIP just before serving.

MANGO DELIGHT GELATIN MOLD

Steps:

• Cut the mangoes into large chunks; place in a food processor. Cover and process until smooth; transfer to a large bowl. Stir in milk and sugar; set aside. , Place orange juice in a small saucepan; sprinkle gelatin over juice. Let stand for 2 minutes. Heat over low heat, stirring until gelatin is completely dissolved. Stir into mango mixture. Fold in whipped topping. , Transfer to an 8-cup mold coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Just before serving, unmold onto a serving platter.

MANGO MILK GELATIN

Steps:

• Spray 1-quart mold or six to eight 6-ounce ramekins with cooking spray. Set aside.
• In large metal bowl, sprinkle gelatin over cold water. Let stand 10 minutes.
• Meanwhile, in medium saucepan, combine milk, condensed milk, mango and cinnamon stick. Bring to a simmer, stirring often. Reduce heat. Simmer 2 minutes, stirring occasionally. Remove from heat.
• Stir 1/4 cup of the milk mixture into gelatin to liquefy. Add remaining milk mixture. Stir 2 minutes until gelatin is completely dissolved.
• Place bowl in ice bath for 15 minutes, stirring often, until gelatin begins to thicken. Remove cinnamon stick and stir in vanilla. Pour gelatin into prepared dish(es); chill 4 hours or until firm.
• To unmold, run knife around edge of gelatin and dip bottom of dish(es) into hot water for 15 seconds. Invert serving plate on top of gelatin and flip. Tap until gelatin comes out.

POMEGRANATE GELATIN

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cold water; let soften, 5 minutes. Place over low heat, and cook until gelatin has dissolved, 3 to 4 minutes. (When rubbed between your fingers, it should feel smooth.) Add sugar, stirring gently until dissolved, 2 to 3 minutes; remove from heat.
• Transfer gelatin mixture to a medium bowl; gradually stir in juices. Pour into a 1 1/2-quart (6-cup) Bundt pan, and skim any foam from surface. Refrigerate until firm, at least 3 hours and up to 1 day.
• To unmold, dip bottom of pan (do not submerge) briefly into hot water; invert onto a serving platter, and shake firmly to release. Serve.