Delicious Mango & Chamoy Jellies!

⏱️Prep: 30 mins |🔥Cook: 15 mins |❄️Chill: 6 hours |🥭 Servings: 12 |⚡ Total: 6 hours 45 mins |🔥 Calories: 150 kcal

HI! Get ready because I’ll be telling you how to make some seriously delicious mango jellies with chamoy that are gonna make your Mexican fiesta, like, the BEST ever! This dessert is so yummy, it’ll literally make you wanna dance with its sweet and spicy flavor, all at the same time.

In this post, I’m gonna give you the breakdown for both layers: the natural mango jelly and the chamoy jelly. Plus, I’ve got some super cool pro tips so yours turn out, like, super pretty and totally perfect for a dessert table or even to sell!

And if you’re building out a whole cute dessert spread, you’ve got to check out my Mochi Ice Cream at Home and gummy Peanut Butter & Jelly too—they’re so fun and totally give that “candy shop” energy on the table.

Why You’ll Love This

Honestly, why is this recipe an absolute must? First of all, the flavor combo is literally magic! It’s the perfect mix of sweet, juicy, natural mango and that tangy, spicy chamoy and Tajín kick. Plus, they look super professional and shiny, making them the most beautiful treat for any party. Seriously, with my secret unmolding tricks, they are a total success waiting to happen!

And because every fiesta dessert needs a cute drink moment, you can pair these with my Simple Mocktails That Look Fancy But Use Juice so your table looks extra put-together without any extra stress.

3. Near the end, after the FAQs (before the recipe card)

What You’ll Need

Special Equipment:

• Blender
• 12 individual plastic gelatin molds (or one large oven-safe plastic bundt-style jelly mold)
• Paper towels
• Toothpick
• Large bowl (for the hot water unmolding bath)

For the Fresh Mango Puree & Garnish:

• 5 ripe, sweet mangoes (Yields 3 cups puree + 1.5 cups diced mango for garnish/filling)

For the Mango Layer:

• 2 packets (120g each) mango-flavored gelatin
• 4 cups (1 liter) boiling water
• 2 cups fresh mango puree
• 7g (1 packet or 1 tbsp) unflavored gelatin (grenetina)
• 40 ml (about 3 tbsp) cold water (to hydrate grenetina)

For the Chamoy Layer:

• 1 packet (120g) mango-flavored gelatin
• 1 cup (250 ml) boiling water
• 1 cup fresh mango puree
• 1 cup liquid chamoy
• ¼ cup Tajín or chili-lime powder
• Juice of 1 lime
• 7g (1 packet or 1 tbsp) unflavored gelatin (grenetina)
• 40 ml (about 3 tbsp) cold water (to hydrate grenetina)

For Greasing & Garnish:

• Cooking oil
• Extra liquid chamoy
• Extra Tajín
• Small lime slices

Let’s Get Making Jellies!

1. The Perfect Mango Puree!

First things first, what we need, obviously, are mangoes! Like, nice, ripe, and sweet ones, you know? Wash and peel all 5 mangoes. We’re gonna use about three and a half mangoes to make the puree, and the rest you have to save to chop into little cubes for the filling and garnish later. Blend the 3.5 mangoes up, like, perfectly, until you have exactly 3 cups of puree. You don’t add anything else—just pure mango! Divide this: two cups for the mango jelly layer and one cup for the chamoy jelly layer.

2. Prepping the Molds!

I suggest using plastic molds. They’re super practical! Grease the molds with a little cooking oil on a paper towel. Thoroughly wipe the inside of your 12 individual molds, covering both the outside edge and the center tubes if they have them.

3. Mix the Mango Layer

In a large bowl, completely dissolve the 2 packets of mango gelatin into the 4 cups of boiling water. While still hot, stir in the 2 cups of mango puree and mix until completely smooth and lump-free.

4. The Golden Tip for Extra Firmness

Here’s a major tip for you! If you’re gonna unmold your jellies like me, or if it’s super hot out where you live, or if you’re making them to sell, I highly suggest you add unflavored gelatin (grenetina) to your mixtures.

In a small cup, mix 7g of unflavored gelatin with 40ml of cold water. Let it sit for a few minutes until it forms a little sponge. Once it hydrates, pop it in the microwave in 15-second intervals until it turns liquid, and then stir it into your warm mango mixture. It makes everything hold together beautifully!

5. First Pour

Pour the mango mixture into your greased molds. But remember—leave space for the chamoy layer! You are not gonna fill them all the way, just a little more than halfway. Let them sit at room temperature while you prep the next layer.

6. Mix the Chamoy Layer

In another bowl, dissolve the remaining 1 packet of mango gelatin into 1 cup of boiling water. Stir in the remaining 1 cup of mango puree, 1 cup of chamoy, ¼ cup Tajín, and the lime juice. Mix well. Just like before, hydrate the remaining 7g of unflavored gelatin in 40ml of cold water, microwave until liquid, and stir it into the chamoy mixture. Let the chamoy mixture cool down to room temperature.

7. Layering and Setting: The Sticky Secret

When you are about to finish mixing up the chamoy jelly, that is when you put the mango jellies in the fridge for about 10 minutes. Check them—they should be “semi-set.” That means they still need to be, like, gooey and sticky to the touch, but firm enough to hold a second layer.

If they are sticky, it’s perfect! This is super important so the next layer of chamoy jelly can stick. Do not let them set completely! If we let the first jelly set too much, the chamoy layer will completely detach when we unmold it, and we definitely don’t want that!

8. Second Pour & Final Chill

Once the mango layer is sticky and the chamoy mixture has cooled down, gently pour the chamoy mixture over the mango layer. Drop a few of your reserved fresh mango cubes right into the chamoy layer. Refrigerate for at least 6 hours, or preferably overnight, until completely firm.

9. Unmolding Like a Pro!

The next day, it’s time to unmold, and I’m gonna give you some tips so they turn out super pretty, because mistakes can happen here!

Run a wet toothpick all around the outer and inner edges to loosen the jelly. Chamoy jelly tends to stick very easily, so we’re gonna do a little trick: prepare a bowl of boiling water and submerge the bottom of the molds for exactly 5 seconds, no more! Invert onto a plate. (If it doesn’t release, dip for another 5 seconds). I submerged mine twice, and they came out perfectly—super shiny and completely beautiful! Don’t leave them in the water any longer, because they’ll start to melt!

10. Garnish & Serve

Decorate them with your remaining fresh diced mango, a touch of extra chamoy, a sprinkle of Tajín, and a cute little slice of lime.

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FAQs

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Mango Gelatin with Chamoy (Mangonada Jello)

Recipe by Sana ReiCourse: DessertCuisine: MexicanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

150

kcal

Chill Time

6

hours 

Total time

6

hours 

45

minutes

A sweet, tangy, and spicy Mexican dessert combining fresh mangoes, chamoy, and Tajín into a super pretty layered jelly! Perfect for your next fiesta!

Ingredients

• Equipment Needed:

• Blender

• 12 individual plastic gelatin molds

• Toothpick

• Paper towels

• For the mango puree & garnish:

• 5 whole ripe mangoes (yields 3 cups puree & about 1.5 cups diced mango)

• For the mango layer:

• 2 packets (120g each) mango-flavored gelatin

• 4 cups (1 liter) boiling water

• 2 cups mango puree (from above)

• 7 g unflavored gelatin (grenetina)

• 40 ml cold water (for hydrating grenetina)

• For the chamoy layer:

• 1 packet (120g) mango-flavored gelatin

• 1 cup (250 ml) boiling water

• 1 cup mango puree (from above)

• 1 cup liquid chamoy (plus extra for garnish)

• ¼ cup Tajín or chili powder (plus extra for garnish)

• Juice of 1 whole lime

• 7 g unflavored gelatin (grenetina)

• 40 ml cold water (for hydrating grenetina)

• For greasing & final garnish:

• Cooking oil (for greasing molds)

• Extra chamoy

• Extra Tajín

• Lime slices

Directions

• Peel and dice the mangoes. Blend enough mango to get exactly 3 cups of very smooth puree. Set aside about 1.5 cups of small mango cubes for filling and garnish.
• Lightly grease the inside of 12 plastic molds (including the center tubes if they have them) with a thin film of cooking oil using a paper towel.
• Make the mango layer: In a large bowl, dissolve 2 packets of mango gelatin completely in 4 cups of boiling water, stirring until no grains remain. Stir in 2 cups of mango puree and mix until the mixture is smooth and uniform.
• In a small cup, sprinkle 7 g of unflavored gelatin over 40 ml of cold water and let it sit a few minutes until it swells into a “sponge.” Microwave in short 10–15 second bursts until fully melted and liquid, then immediately stir this into the warm mango mixture until well combined.
• Pour the mango mixture into the greased molds, filling each just a little over halfway so there is room for the chamoy layer. Let the molds stand at room temperature while you prepare the chamoy mix.
• Make the chamoy layer: In a clean bowl, dissolve 1 packet of mango gelatin in 1 cup of boiling water. Add 1 cup mango puree, 1 cup chamoy, ¼ cup Tajín, and the lime juice. Stir very well so the chili and chamoy are fully mixed in and there are no lumps.
• Hydrate the remaining 7 g of unflavored gelatin in 40 ml cold water, let it sponge, then microwave in 10–15 second bursts until melted. Stir this liquid gelatin into the chamoy mixture. Let the chamoy mixture cool down to room temperature so it doesn’t melt the first layer.
• Place the molds with the mango layer into the fridge for about 10 minutes. Check with a fingertip—the surface should feel sticky and gooey but not runny. It should hold a light touch without collapsing; this “semi-set” stage helps the two layers glue together.
• Gently pour the cooled chamoy mixture over the sticky mango layer in each mold, filling almost to the top. Drop a few fresh mango cubes into each mold so they sit in the chamoy layer. Refrigerate for at least 6 hours, or overnight, until both layers are completely firm.
• To unmold, run a wet toothpick or thin knife around the inner and outer edges of each mold to break the seal. Prepare a bowl with very hot or just-boiled water. Dip the bottom and sides of each mold into the water for about 5 seconds, then quickly invert onto a serving plate. If it doesn’t release, repeat with another brief 5-second dip.
• Once unmolded, decorate each jelly with extra diced mango, a drizzle of chamoy, a sprinkle of Tajín on top, and a little lime slice on the side or on top. Serve chilled.

Notes

• The Layering Secret: Make sure the first layer is sticky (semi-set) before pouring the second layer. If it sets completely, the layers will break apart when unmolding.
• The Unmolding Trick: Chamoy jelly loves to stick! The 5-second hot water bath is a lifesaver. Just don’t leave it in longer than 5 seconds at a time or your beautiful jellies will melt!
• elling these? If you are prepping these for a business, unmold them directly into the clear lunchbox containers you plan to sell them in, and add extra fresh mango cubes to make them look super appetizing.
• Storage: Keep covered in the refrigerator for up to 5 days.