STRAWBERRY MANGO JELLY WITH CREAM RECIPE - (3.9/5)
Provided by vlacer
Number Of Ingredients 8
Steps:
- Have ready a Large bowl for desired shape. Prepare the strawberry jello arrowing to package directions, pour into bowl. Chill in refrigerator After about 15 minutes add in strawberry pieces. In a bowl, sprinkle 1 tablespoon of unflavored gelatin over 3/4 cup hot water and allow the gelatin to absorb the water.Stir in 1/4 cup of the sugar until dissolved. allow to cool then stir in cream until mixture is smooth.Pour over strawberry jello layer. Chill for 30 minutes. Make the peach jello as to package directions. Let cool then mix with cubed mango and gently pour over creamy layer in bowl. Chill 3 hours or until ready to serve.
STRAWBERRY-MANGO ICE
Provided by Food Network Kitchen
Time 4h5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Puree all the ingredients in a food processor or blender. Pour about 1/2 cup into paper cups. Freeze until set. Serve.
Nutrition Facts : Calories 67 calorie, Fat 0 grams, Carbohydrate 17 grams, Fiber 0.5 grams, Protein 0 grams
FRESH HOMEMADE STRAWBERRY JELLO
Jell-O always seems a bit like magic to me. Add water to the brightly colored, sugary powder and in no time it's solid and giggles like a good belly laugh. The problem is, the stuff in the box tastes like congealed, watered-down kool-aid. There is no actual fruit involved, just artificial color and flavor. But, it is so easy and fun to create a fresh fruit version. There is really nothing better, and more summery, than the taste of fresh strawberries. Take those gorgeous strawberries, puree them and add just enough gelatin to set the fruit in a fancy mold. Knowing how to work with unflavored gelatin properly means you can set a liquid, without having it bounce like a rubber ball. You want to use just enough to keep its shape, but still have a smooth, luscious feel. It's fun, all-natural and a festive treat for your summer picnics.
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
- Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
- In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
- Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
- Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
- Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
- Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
- Gently fold the cream into the puree.
- Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
- To un-mold the jello: fill a large vessel with hot water.
- Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
- Refrigerate until ready to serve.
- Use a thin bladed knife dipped in hot water to cut the jello.
STRAWBERRY-MANGO ICE CREAM WITH FRESH SPEARMINT
Inspired by The Mastercard (a frozen strawberry-mango concoction that is served on Royal Caribbean® cruise ships), this ice cream transports you immediately to the tropics, with a surprise of fresh spearmint!
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 14h
Yield 8
Number Of Ingredients 7
Steps:
- Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
- Whisk egg yolks in a small bowl until pale yellow.
- Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
- Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
- Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
- Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
- Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.
Nutrition Facts : Calories 266 calories, Carbohydrate 36.7 g, Cholesterol 110.4 mg, Fat 12.3 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.1 g, Sodium 41.3 mg, Sugar 31 g
STRAWBERRY MANGO JAM WITH LIME
If you love strawberries, you'll want to make this quick and easy jam.
Provided by Renee Pottle
Categories Jam
Time 40m
Yield 4 (half-pint) jars
Number Of Ingredients 4
Steps:
- Add the strawberries, mango, sugar, and lime juice to a large Dutch oven.
- Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
- Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 15 minutes.
- Use the plate method to check for gelling. Be careful not to overcook.
- Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
- Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
- Process the jars in a water bath canner for 10 minutes. Remove and let cool completely
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