Jocoque Jelly

1)  In a medium sauce pot, add the Los Altos Crema Mexicana Natural, Los Altos Jocoque, grated lime rind, condensed milk, Cointreau and sugar.

2)  Whisk together aforementioned ingredients and put on medium heat. Bring mixture to a gentle boil.

3)  Once bubbling, add the gelatin evenly over entire mixture to activate and hydrate into the crema mixture, whisk.

4)  Once gelatin has melted into mixture, remove from heat  and allow to cool down. Whisk in Cointreau.

5)  While still warm, pour into flexipan silicon molds and refrigerate for about 4 hours or until firm.

6)  When firm, remove from mold.  Recipe yields about 6 cups of the cream mixture which makes about ten 5oz Los Altos Jocoque jellies.

7)   Garnish Jellies with mango strips, mango salsa (recipe below) and mint leaves.

Mango Salsa

1)  In a small sauce pot, add mango strips and sugar.

2)  Cook until mangos are soft.

3)  Remove from heat and then blend in blender until resembles fine puree. Add water if necessary to make more sauce-like in consistency.