Stir gelatin and 1 cup boiling water in medium heatproof bowl until dissolved. Refrigerate for 20 mins or until cold (do not allow to set).
Add yogurt and mango to gelatin; stir to combine. Divide among six 1-cup serving glasses. Cover; refrigerate for 2 hours or until set.
Just before serving, top each with equal amounts of banana, kiwifruit and passionfruit.
edium bowl, stir together the mango puree with the lime juice
bowl and sprinkle with gelatin; stir well. Pour hot water
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney
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!
>mango mousse: Put water in a small heatproof cup.
Sprinkle gelatin
For the mango cream, puree mango slices in a blender, then
small bowl, sprinkle the gelatin over the water & set aside
ins.
Mix half the gelatin powder with 2 tbsp of
Bloom gelatin in cold water for 5 mins. Mix pureed mango with lime juice. If using sheet gelatin, squeeze any excess water. Mix gelatin with 2 tbsp mango puree and gently heat until gelatin melts then add back into main puree. Whip cream and vanilla extract until stiff then fold into puree along with 2/3 of almonds. Chill for 2-3 hours.
Serve cream with reserved mango, lime and almonds. Garnish with coconut flakes.
tbsp bloomed gelatin and gently heat until gelatin melts. Mix back
bloom gelatin in cold water for 5 mins. Mix mango puree, yogurt
r ramekins. Blend or process mango, liqueur and orange juice until
he gelatin in cold water. Finely puree 1/3 of the mango
mix four-fifths of the mango puree with 1 cup of
>mango layer. place mango nectar in a heat proof bowl and sprinkle gelatin
oarsely chop flesh from one mango; blend or process until smooth
mall bowl; sprinkle gelatin over.
Let gelatin soften 10 minutes.
Grease an 8 inch square cake pan. Bloom 1/2 the gelatin in mango juice. Bloom the remaining gelatin in lime juice and 1/3 cup water. Gently heat mango juice until gelatin dissolves. Add 3/4 cups powdered sugar and whisk. Pour into prepared pan and smooth. Repeat process with lime juice. Sprinkle top with coconut and chill for at least 1 hour. Remove from pan and cut into 1 1/2 inch cubes. Mix 1 tbsp powdered sugar with cornstarch and toss with marshmallows.
olid jello then top with mango puree.
For the lemon