Mangonada Jell-O Shots

Ingredients and Weight:

• 2 ripe mangos, peeled and pitted, about 2 cups
• 1 cup water
• 1 (3-ounce) package unflavored gelatin
• 1/2 cup lime juice
• 1/4 cup chamoy sauce
• 1/4 cup tajin seasoning
• 8 small shot glasses or ramekins

Preparation Time:

15 minutes

Cooking Time:

4 hours (refrigeration time)

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a blender, puree the mangos with the water until smooth.
2. In a small saucepan, sprinkle the gelatin over 1/4 cup of cold water and let sit for 5 minutes.
3. Heat the remaining 3/4 cup water to boiling and pour over the gelatin mixture. Stir until the gelatin dissolves completely.
4. Stir in the mango puree, lime juice, chamoy sauce, and tajin seasoning until well combined.
5. Pour the mixture into the prepared shot glasses or ramekins.
6. Refrigerate for at least 4 hours, or until the Jell-O shots are set.

Nutritional Information:

• Calories: 150
• Fat: 0g
• Carbohydrates: 35g
• Protein: 1g

Dish Characteristics:

• Refreshing and flavorful
• Sweet, tangy, and spicy
• Perfect for Mexican-themed parties or as a refreshing summer treat

User Comments:

• "These Jell-O shots are so delicious and refreshing!"
• "The perfect balance of sweet, tangy, and spicy."
• "A fun and festive way to enjoy a classic Mexican dessert."
• "The tajin seasoning adds an authentic Mexican flavor."
• "These shots were a hit at my party!"

Special Precautions and Tips:

• Be sure to use ripe mangos for the best flavor.
• If you don't have chamoy sauce, you can substitute it with hot sauce or chili powder.
• To make the shots more kid-friendly, omit the chamoy sauce.
• The Jell-O shots can be made up to 2 days in advance and stored in the refrigerator.