3 envelopes gelatin
12 oz. half and half
1 can sweetened condensed milk
2 cans coconut milk (Chaokoh brand is excellent)
1 tsp. vanilla extract
¼ cup sugar
For the coulis:
1 bag frozen mango chunks
juice of one lime or lemon
1-2 tbsp. sugar, or to taste
Dissolve the envelopes of gelatin in ¾ cup boiling water.
Heat the milk products to a simmer, then stir in the vanilla extract and the sugar. Turn off the heat and stir in the gelatin and stir until thoroughly mixed. Pour into mold and refrigerate overnight.
To make the mango coulis, place the defrosted mango chunks in a food processor, add the citrus juice and sugar to taste. Process and add a splash of water if it seems too thick.
Unmold by dipping in a hot water bath or wrapping hot, wet dishtowels around the mold for just a few seconds. Watch for any melting at the edge and shake the mold to see if it’s coming loose. I left mine in the hot water bath too long and then had to refrigerate it again until solid. Invert onto serving platter. Slice and serve with mango coulis.
Notes and Instructions
Recipe and photo credit: Linda McElroy