INGREDIENTS
• For 4 people
FOR THE COCONUT JELLY
• 1 cup coconut milk
• 1 cup coconut cream
• 1 stick cream cheese
• 1/2 cup grated coconut
• 2 envelopes GrenetinaFOR THE MANGO JELLY
• 4 Mangoes the pulp
• 1 cup condensed milk
• 2 envelopes Grenetina
• FOR THE MANGO SAUCE
• 2 Mangoes the pulp
• 1/2 cup Water
• 1/4 cup SugarTO DECORATE
• 1 cup Mango cubed
• Fresh mint INSTRUCTIONS:
FOR THE COCOLIC JELLY all the ingredients and pour the gelatin while blending.
POUR over a gelatin mold. Refrigerate for 45 minutes.
FOR THE MANGO JELLY MIX the mango pulp with the condensed milk and pour the gelatin.
BEAT until integrated.
POUR over the coconut gelatin. REFRIGERATE until set. Remove from the mold.
FOR THE MANGOLICÚA SAUCE the mango, water and sugar.
SERVE the gelatin and decorate with the mango and mint.
Pour the sauce.
