Another recipe I learned at IPED Spanish school. This one I learned in the dance class, though. Trust me, it made sense at the time. This dessert is ridiculously easy but also tasty. The recipe as written makes for a pretty firm dessert, but you can change the texture by changing the amount of gelatin.
Postre de Mango
2 mangoes, peeled and chopped*
2 cans of condensed milk
1 packet gelatin
Mix ingredients in a blender. Pour into a glass dish. Chill in refrigerator until firm.
*The mangoes should be deep in color and sweetness. The anemic mangos we normally settle for are not worth it. If you can only find the anemic mangoes, perhaps replacing a bit of the condensed milk with mango nectar would work.
