Oh, this Mango Gelatin with Cream Cheese dessert! It’s seriously one of those recipes that just screams “special occasion” but is secretly so easy, you’ll want to make it all the time. Imagine this: a silky smooth, slightly tangy cream cheese layer cradling a vibrant, sweet mango gelatin that just *melts* in your mouth. It’s the perfect balance of creamy and fruity, and it looks absolutely gorgeous in a dish. I first made this for a summer barbecue years ago, and it was an instant hit! Everyone kept asking for the recipe, and honestly, I was a little hesitant to share my little secret. But hey, good food is meant to be shared, right? This Mango Gelatin with Cream Cheese dessert is now a staple at all our family gatherings, especially when those sweet, ripe mangoes are in season.

Ingredients for Your Mango Gelatin with Cream Cheese

Okay, let’s talk about what you’ll need to whip up this dreamy Mango Gelatin with Cream Cheese. Don’t worry, it’s all pretty straightforward stuff! First up, you’ll need about 1 cup of luscious mango puree. If you can get your hands on fresh, ripe mangoes, that’s always the best way to go, but good quality store-bought puree works too!

Then we’ve got our gelatin. You’ll need 1 packet of unflavored gelatin, which is usually about 2 1/4 teaspoons. We’ll bloom this in 1/4 cup of cold water – just sprinkle it on top and let it do its thing for about five minutes. For the cream cheese layer, grab 8 ounces of cream cheese. Make sure it’s softened, like really soft, almost like butter. This makes it SO much easier to get a smooth mixture. You’ll also need 1/2 cup of powdered sugar for sweetness and 1 teaspoon of vanilla extract for that lovely aroma. And for that amazing fluffy texture in the cream cheese part, we’ll need 1 cup of heavy cream, chilled.

Specific Ingredient Notes for Mango Gelatin with Cream Cheese

When it comes to the mangoes, trust me, ripe is best! You want those sweet, fragrant ones that are soft to the touch. If you’re pureeing them yourself, just chop up your ripe mangoes and give them a whirl in a blender or food processor until they’re super smooth. If you’re using canned puree, just make sure it’s 100% mango with no added sugar. For the cream cheese, make sure it’s truly softened. I usually leave mine on the counter for about an hour before I start. If you’re in a rush, you can gently microwave it for about 10-15 seconds, but be careful not to melt it!

Now, if you’re not a fan of heavy cream or can’t find it, you could try using an equal amount of half-and-half, but it won’t be quite as rich or whip up as stiffly. You might also need to add a little extra sugar to the cream cheese mix to compensate. And for that little extra oomph, if you want a firmer set, you can totally add another 1/4 packet of gelatin. Just bloom it with the rest!

Step-by-Step Instructions for Perfect Mango Gelatin with Cream Cheese

Alright, let’s get down to business and make this gorgeous Mango Gelatin with Cream Cheese! It’s really not complicated at all, just a few simple steps that come together beautifully. Pay attention to the cooling times, that’s key to getting those perfect layers!

Blooming the Gelatin

First things first, we need to wake up that unflavored gelatin. Grab a small bowl and sprinkle the gelatin packet evenly over the 1/4 cup of cold water. Don’t stir it right away! Just let it sit there, like it’s taking a little nap, for about 5 minutes. You’ll see it absorb all the water and get this wobbly, jelly-like texture. This step is super important, it makes sure the gelatin dissolves smoothly later on and doesn’t leave any weird little lumps in your dessert.

Preparing the Mango Layer

Now for the star of the show – the mango! Pour your mango puree into a small saucepan. Add the 1/4 cup of granulated sugar. Pop it on the stove over medium heat and stir it gently until the sugar is completely dissolved and the mixture is warm, but not boiling. Once the sugar is gone, take it off the heat. Now, carefully add in your bloomed gelatin. Stir it around until it’s totally melted and incorporated into the mango mixture. This is where the magic happens! Let this mango-gelatin mixture cool down a bit on the counter. You don’t want it piping hot when it goes onto the cream cheese layer, or it might melt the cream cheese. Just let it hang out for about 10-15 minutes until it’s just slightly warm or even room temperature.

Crafting the Cream Cheese Layer

While the mango stuff is cooling, let’s get the creamy part ready. In a medium bowl, plop in your softened cream cheese. Add the 1/2 cup of powdered sugar and the teaspoon of vanilla extract. Now, get in there with your mixer (or a whisk if you’re feeling strong!) and beat it all together until it’s super smooth and creamy. Seriously, no lumps allowed! You want it to be light and airy, like a cloud.

Whipping the Cream

This is what gives our cream cheese layer that incredible lightness. Grab another clean bowl (make sure it’s chilled if you can!) and pour in your 1 cup of cold heavy cream. Whip it up! Start on low speed and gradually increase it. Keep going until you see stiff peaks forming. That means when you lift the beater, the cream stands up straight and doesn’t flop over. Don’t over-whip it, or you’ll end up with butter!

Assembling and Chilling Your Dessert

Okay, time to put it all together! Gently fold the whipped cream into the smooth cream cheese mixture. Use a spatula and be gentle, you want to keep all that lovely air you just whipped in. Once it’s all combined and looks like fluffy frosting, grab your serving dish. Pour about half of this glorious cream cheese mixture into the bottom. Smooth it out a bit. Then, carefully spoon about half of your slightly cooled mango mixture over the top. Try to pour it gently so it doesn’t make a big ol’ mess. Now, just repeat those layers: the rest of the cream cheese mixture, and then the rest of the mango mixture. Give it a little gentle nudge to make sure it’s even. Pop that beautiful dish into the fridge. You’ll want to chill it for at least 4 hours, but honestly, overnight is even better. You want it to be nice and firm all the way through.

Tips for Success with Mango Gelatin with Cream Cheese

You know, the biggest secret to making this Mango Gelatin with Cream Cheese absolutely perfect every single time is all about temperature. Make sure your cream cheese is truly softened – if it’s too cold, you’ll end up with lumps, and nobody wants that! And when you’re cooling the mango mixture, don’t rush it. You want it cool enough so it doesn’t melt the cream cheese layer, but not so cold that it starts to set in the saucepan. A good visual cue is when the mango mixture is just slightly warm to the touch, or even room temperature. Also, for that super smooth cream cheese layer, make sure your bowl and beaters are clean and dry before whipping the cream. Any little bit of grease can stop it from getting those lovely stiff peaks!

Serving Suggestions for Mango Gelatin with Cream Cheese

This Mango Gelatin with Cream Cheese is a showstopper on its own, but a few little touches can make it even more special! Before you serve, I love to garnish the top with some fresh, ripe mango slices. You could also add a little dollop of whipped cream or even a sprinkle of toasted coconut flakes for some crunch. It’s pretty enough to serve right out of the dish, but individual ramekins or glasses look really elegant too!

Storage and Reheating Instructions

Leftover Mango Gelatin with Cream Cheese is best kept covered tightly in the refrigerator. It should stay fresh and delicious for about 3-4 days. Since this is a no-bake dessert, reheating isn’t really an option – it’s meant to be served chilled! If it happens to get a little too firm from being in the fridge for a while, just let it sit on the counter for about 10-15 minutes before serving. This will take the chill off just enough to make it super creamy and delightful again. Honestly, though, it rarely lasts long enough to worry about storage!

Frequently Asked Questions about Mango Gelatin with Cream Cheese

Got questions about whipping up this delightful Mango Gelatin with Cream Cheese? I’ve got you covered!

Q1. Can I use fresh mangoes instead of puree for my Mango Gelatin with Cream Cheese? Absolutely! Fresh mangoes are fantastic, and I often prefer them when they’re in season. Just peel and chop about 2-3 ripe mangoes, then blend them until smooth to make your own puree. Make sure they’re really ripe and sweet for the best flavor in your Mango Gelatin with Cream Cheese.

Q2. How long does Mango Gelatin with Cream Cheese need to chill? For the best results and a perfectly set dessert, you’ll want to chill your Mango Gelatin with Cream Cheese for at least 4 hours. But honestly, if you can wait longer, like overnight, it’s even better! This gives all those lovely layers a chance to firm up properly.

Q3. My cream cheese layer has lumps. What did I do wrong with my Mango Gelatin with Cream Cheese? Oh no! That usually happens if the cream cheese wasn’t softened enough. Make sure it’s really at room temperature, almost like butter. You can also try beating the cream cheese and sugar together for a bit longer, or even giving it a quick pulse in a food processor until it’s super smooth before adding the whipped cream. That’s the trick to a silky smooth Mango Gelatin with Cream Cheese!

Q4. Can I make this Mango Gelatin with Cream Cheese ahead of time? Yes, you totally can! This dessert is actually perfect for making a day in advance. It gives the flavors more time to meld together beautifully. Just keep it covered and chilled in the refrigerator until you’re ready to serve your amazing Mango Gelatin with Cream Cheese.

Estimated Nutritional Information for Mango Gelatin with Cream Cheese

Just a heads-up, these numbers for our delicious Mango Gelatin with Cream Cheese are estimates, okay? They can totally change depending on the exact ingredients you use, especially the ripeness of your mangoes and the brands of cream cheese and cream. But generally, one serving is around 350 calories. You’re looking at about 20g of fat, with 12g of that being saturated fat. We’ve got roughly 35g of carbohydrates and about 5g of protein per serving. It’s a treat, for sure!

Mango Gelatin with Cream Cheese: Delicious 1-Hour Treat

Author: smaakvolle.nl
Total Time: 4 hours 30 minutes
Yield: 6-8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and delightful dessert featuring layers of creamy cream cheese and sweet mango gelatin.

Ingredients

Scale

1 cup mango puree
1/4 cup sugar
1 packet unflavored gelatin
1/4 cup cold water
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream

Instructions

Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit for 5 minutes.
Prepare mango layer: Heat mango puree and granulated sugar in a saucepan until sugar dissolves. Remove from heat. Stir in bloomed gelatin until dissolved. Let cool slightly.
Prepare cream cheese layer: In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
Whip cream: In another bowl, whip heavy cream until stiff peaks form.
Combine cream cheese and whipped cream: Gently fold whipped cream into the cream cheese mixture until well combined.
Assemble dessert: Pour half of the cream cheese mixture into a serving dish. Layer with half of the mango mixture. Repeat layers.
Chill: Refrigerate for at least 4 hours, or until firm.

Notes

Use ripe mangoes for the best flavor.
Adjust sugar to your sweetness preference.
For a firmer set, you can add an extra 1/4 packet of gelatin.
Garnish with fresh mango slices before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: International

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 30g
Sodium: 50mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: Mango Gelatin, Cream Cheese Dessert, No-Bake Dessert, Fruit Dessert, Easy Dessert