Ingredients • 2 ½ cups soy milk • 2 ½ tablespoons unflavored gelatin • ¼ cup brown sugar • 1 cup mango purée (puréed fresh, not canned) • ¼ cup sugar • Fresh strawberries, kiwi, and orange, cut into bite-sized pieces
Procedure 1. Heat half of the soy milk with brown sugar until the sugar is completely dissolved. In a bowl, whisk together unflavored gelatin and the remaining soy milk. (Tip: You can make the milk and brown sugar mixture in advance. Just store it right away in an airtight container in the refrigerator. You can also use it as ice cream topping or as sauce for any dessert.)
2. Pour heated soy milk into the gelatin mixture. Whisk fast but not too rough while pouring. Stir to mix well.