This Gelatin Recipe is Going to Make You the College Version of Martha Stewart

Start by pouring the juice inside a small bowl. After that, add the gelatin to the juice and let it sit for 5 minutes.

#Spoontip: Avoid having bit patches with excess gelatin by lightly sprinkling the gelatin into the juice, instead of just dropping it.

While you wait for juice and gelatin to soften, heat ¼ cup of the peach mango juice in a saucepan. Add the sugar and stir the pan until the sugar has been disolved. Turn off the heat once this has happened.

Now, add the gelatin mixture you had in the other bowl into the pan until that mixture too, is dissolved.

To finalize this step, add the juice we haven’t yet used and mix all of this together. It should look like the picture above.

Grab a loaf pan and put the fruits in it. You can add as many as you like, this is your dessert. Just know that you are later going to add the mixture we made, so it probably is a not good idea to fill the entire pan with fruits. Personally, I just grab a pair of handful of them and drop that amount.

As I said before, now is the moment you add the mixture to the pan. Be sure that all fruits are completely under the surface of the juice, so they won’t ruin your gelatin once its ready.

You are almost done. Leave the pan in the fridge until the gelatin has a firmer texture. This might take a minimum of 3 hours, but I always leave it overnight just to be safe.

Now that your gelatin is firm, add a little boiling water to a bigger pan. Be careful now, because this last step is the hardest one and it could ruin your gelatin for good. Dip the pan in the water for 2 seconds and try to flip it into a plate. If it is not flipping, continue to dip the pan for a few seconds and try again.

Unmolding this gelatin might be hard, so try to be really careful not to leave the pan in hot water for too long. Try to carefully shake it the first time, if needed, before using the hot water again.