Greetings dear community 馃挌 Happy start to the week 馃槉
It's mango season, and we should take advantage of it because they're sweeter, more delicious, and more affordable.
My favorite mangoes for recipes are the ones we call "manga" here in my country (Venezuela). This type of mango is usually large and quite juicy when ripe. I like to eat it raw, and I also often use it in salads, but today we're going to make a gelatin dessert. It's like a dessert, but very refreshing, perfect for hot days.
To give this gelatin its firmness, we'll use agar-agar, a natural gelling agent derived from seaweed. I've used it a few times, and it's truly excellent for making this type of dessert and for use as a thickener. 馃憣
Estamos en temporada de mango y hay que aprovechar porque son m谩s dulces y deliciosos, adem谩s de econ贸micos.
Mis mangos preferidos para hacer receta son los que aqu铆 en mi pa铆s (Venezuela) le llamamos, Manga, este mango suele ser grande y bastante jugoso cuando est谩 maduro, me gusta comerlo al natural y tambi茅n suelo usarlo para las ensaladas, pero hoy vamos a preparar una gelatina, es como un postre pero bien refrescante, ideal para los d铆as calurosos.
Para dar firmeza a esta gelatina usaremos agar agar, es un gelificante natural que proviene de las algas, yo le he usado en algunas ocasiones y realmente es estupendo para hacer este tipo de postres y para usar como espesante 馃憣
Credits for this recipe: YouTube channel, CocinaVeganf谩cil 馃挌
If you're interested in the recipe, I invite you to join me! 馃槈
-1 cup diced mango pulp.
-1/2 cup water.
-1 1/4 teaspoons agar agar.
-1 1/4 cups water.
-1/4 cup sugar.
-Two 11 cm diameter molds (you can use any mold you like, of your preferred size).
Begin by placing the cup of mango in the blender and adding half a cup of water. Blend until the mango is completely smooth. Set aside.
Empezamos echando la taza de mango en el vaso de la licuadora y a帽adimos la media taza de agua, licuamos, el mango debe quedar bien triturado, reservamos.
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Now in a pot we're going to add the cup and a quarter of water and the agar agar, mix very well so that the agar agar dissolves and cook over medium-low heat, stirring constantly with a wooden spatula. When it starts to boil, continue stirring for a minute and add the sugar.
The moment we add the sugar, the boiling stops. We stir with the paddle, dissolving the sugar, and wait for it to boil again. Once it comes back to a boil, we continue stirring for a minute and then add the reserved mango puree.
We continue stirring with our spatula, and when the mixture starts to boil, we continue stirring for two more minutes, at that point we remove it from the heat.
Now we pour our mixture into the molds we have chosen. I have used two round glass molds and greased them with a little coconut oil. This is done so that it is not difficult to unmold the gelatin.
Let it cool to room temperature and refrigerate until set, about 4 to 5 hours minimum for the gelatin to become firm, better if you leave it overnight.
Our gelatin is ready! Let's unmold it and enjoy! This is so sweetly refreshing 馃槏
Serves: two or three portions.
I hope you'll be encouraged to try this recipe; you've seen how easy it is to make, and you'll only need a few ingredients. It's the perfect dessert for summer! 馃憣
Photos are my own, taken and edited with my Tecno Spark 20C phone.
Separators and shapes from Microsoft Word.
Collage used: CollageMaker.
