• Add water and gelatin to a medium heatproof bowl. Stir and let rest until gelatin blooms, about 3 minutes.

  • In a medium saucepan, bring 2 to 3 inches of water to a simmer over medium-low. Set gelatin bowl on top of pan and cook 2 to 3 minutes, stirring occasionally, until gelatin completely dissolves. Remove from heat.

  • In a blender, combine condensed milk, mango and lime juice; puree until smooth. Add gelatin and blend on low speed for a few seconds to combine. Pour into a large mixing bowl.

  • In a stand mixer fitted with whisk attachment or with a hand mixer in a very large bowl, beat cream at medium speed 3 to 4 minutes, until it holds soft peaks (be careful not to overbeat). Fold whipped cream into mango gelatin, which should have started to set a bit, until thoroughly combined.

  • Pour into individual ice cream dishes or wineglasses, cover tightly with plastic wrap and refrigerate until completely chilled and set, at least 2 hours.

  • When ready to serve, top with diced fresh mango and berries.


Recipe from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens by Pati Jinich, host of PBS's Pati's Mexican Table.

Nutrition Facts

291 calories; 17 g total fat; 11 g saturated fat; 53 mg sodium. 31 g carbohydrates; 1 g fiber; 29 g sugar; 5 g protein;