I love reading recipes on cans or cartons of food products. When I was young, I would always cut the tomato-based recipes on tomato sauce cans. I would always look at the free Kitchenomics recipes and even collected them. Although it took two decades before I finally learned how to cook, the intention of wanting to learn how to cook has always been there.
And it hasn’t changed until now. I would always look at the recipes on milk cartons, sauce packs, etc. I saw this recipe from Nestle All Purpose Cream while I was making fruit salad for media noche. It’s a no-bake, no-cook dessert and it has chocolates and mangoes in the recipe so I took a picture of the recipe and decided to make it today.
As always, I made some changes in the ingredients based on what I have in our kitchen.
- 8 oz bittersweet chocolate
- 250 ml Nestle All Purpose Cream
- 2 pieces ripe mangoes, peeled and cubed
- 1 tbsp lemon juice
- 2 tbsp unflavored gelatin
- 2 tbsp cold water
- 1/4 cup hot water
- Grate the chocolate to melt easier. You can melt it in the microwave, double boiler or by simply putting a glass bowl with chocolate in a bowl of hot water. I did the latter. Just make sure that no water will drip in the chocolate, otherwise, it will not melt well.
- Pour the melted chocolate in small paper cups (the ones used for mini-cupcakes). Spread it even up to the sides of the cup. Chill in the fridge for 10 minutes.
- Puree the mangoes. Add the all-purpose cream and lemon juice.
- Sprinkle the gelatin in cold water to bloom. Dissolve in hot water afterwards.
- Whisk the gelatin mixture into the mango mixture.
- Fill the chocolate cups with the mixture. Let it set in the fridge for two hours.
The tangy-sweetness of the mangoes and the bittersweet chocolate tastes so good together. It’s well set and so easy to eat. See the big cups above? Those are mine <Insert sinister laugh here>.