Mosaic Fruit Jello with Yogurt
A fresh, colorful mosaic fruit jello made with real mango, strawberries, grapes and creamy yogurt. Easy, budget-friendly and no artificial food coloring.
Ingredients
- 6 envelopes unflavored gelatin 14 oz each
- 6 cups water
- 1 cup sugar or sugar substitute
- 6 tbsp coconut extract
- 2 cups plain unsweetened yogurt
- 2 ripe fresh mangoes
- 1 cup strawberries
- 2 cups grapes
- 1/2 cup shredded coconut optional
- cooking oil spray for the mold
Instructions
- Sprinkle 4 envelopes of unflavored gelatin over 1 cup of room temperature water. Let it sit for 5 minutes to bloom.
- In a saucepan, heat 4 cups of water with 1 cup of sugar and 4 tablespoons of coconut extract. Stir until the sugar dissolves completely.
- Turn off the heat and add the bloomed gelatin. Stir until fully dissolved, then let the mixture cool to room temperature. Do not skip this: if you pour it hot, the fruit will cook and float to the top.
- Coat your mold with cooking spray and spread it evenly with a paper towel. Chill the mold for 5 minutes.
- Cut the mango into medium cubes, slice or halve the strawberries, and cut the grapes in half.
- Take the mold out of the fridge and arrange the fruit in whatever pattern you like, alternating colors. Use the photo or the video as a guide for the mosaic look.
- Gently pour in just enough gelatin to cover the fruit. Pour slowly down the side of the mold so the fruit stays in place.
- Refrigerate for 15 to 20 minutes, until that first layer is set to the touch.
- Meanwhile, sprinkle the remaining 2 envelopes of gelatin over 1 cup of room temperature water and let it bloom for 5 minutes.
- Add 2 cups of plain yogurt, 2 tablespoons of coconut extract and 1/4 cup of shredded coconut. Whisk until completely smooth with no lumps.
- Pour the creamy mixture over the fruit layer, again slowly and down the side of the mold. Refrigerate for 4 to 6 hours, or until completely firm.
- To unmold, dip the base of the mold in warm water for a few seconds, place your serving platter on top and flip. Garnish with the remaining 1/4 cup of shredded coconut and a little fresh fruit.
Video
Tried this recipe?Let us know how it was!