We’ve all been hooked on the peach-mango combo one time or another. These two similar fruits with their succulent yellow flesh complement each other’s flavors so well. If you’re looking for a peach-mango recipe that’s easier than pie, then this is the recipe for you.
Peach-Mango Gelatin Recipe
Peach-Mango Gelatin Ingredients
- 1/2 Cup water cold
- 1 825-gram can peach halves
- Salt to taste
- 5 10-gram packs powdered gelatin divided
- 2 tablespoons vegetable oil
- 1/4 Cup fresh milk cold
- 1/2 Cup All-purpose cream
- 1/4 Cup condensed milk
- 1 Cup water cold, divided
- 3/4 Cup Mango Puree
- Make the peach layer: In a small bowl with ½ cup cold water, sprinkle 2 packs of powdered gelatin and set aside for five minutes. Meanwhile, prepare your large glass pie pan by completely greasing it with vegetable oil and set aside.
- Drain the canned peaches’ syrup into a sauce pan. This will yield 1 ½ cups of peach syrup. Get 4 peach halves and cut each one into four crescent shape pieces.
- Add a pinch of salt to the syrup and heat the peach syrup on medium-high heat until it boils. Turn off the heat. Add in your bloomed gelatin mixture and stir until completely dissolved.
- Gently pour peach syrup gelatin mixture into your prepared pie pan. When gelatin is room temperature, arrange your peaches into the mixture and chill for three hours or until set.
- Make the cream layer: In a small bowl, sprinkle 1 pack of gelatin over cold milk and set aside for 5 minutes.
- In a saucepan on medium-high heat, heat condensed milk and all-purpose cream together. Keep on mixing to avoid burning. Once the mixture simmers, lower the heat and add in your gelatin mixture. Continue stirring for a minute then remove from heat. Let the mixture cool to room temperature before gently pouring over the set peach layer. Cover and let it set in the refrigerator for 3 hours.
- Make the mango layer: In a small bowl, sprinkle remaining 2 packs of gelatin over ¾ cup water and set aside for 5 minutes.
- In a saucepan on medium-high heat, remaining ¼ cup water, a pinch of salt, and mango puree together until mixture boils. Turn off the heat and add your gelatin mixture. Stir until dissolved then remove from heat. Cool to room temperature then pour over the set cream layer. Cover and let it set in the refrigerator for 3 hours.
- Keep gelatin in the refrigerator and unmold only when ready to serve. To unmold, dip the bottom of the pan in warm water for 30 seconds, then run a knife very carefully around the sides if desired to allow air into the bottom of the pie plate for easier removal. Flip onto a slightly wet plate. Slice and serve cold.