Pineapple Mango Jello Cakes

Culinary Tools:

  • Chef’s Knife
  • Xtractor
  • 3-quart Saucepan
  • 4 Kitchen Charm Mugs
  • Food-safe plastic wrap
  • Ladle (6-piece Kitchen Tool Set)
  • Round Slotted Masher
  • 1-quart Mixing Bowl


Fruit Mixture:

  • 3 cups pineapple, diced
  • 3 cups mango, diced
  • ¼ cup fresh mint leaves, whole
  • 2 tablespoons grenadine syrup
  • ½ box unflavored powdered gelatin


  • 1 cup Graham crackers crumbs
  • ½ cup low-fat cream cheese


  • ½ cup whipped cream
  • 1/8 cup fresh mint leaves, whole


Fruit Mixture:

Using the Chef’s Knife, peel and core the pineapple, then cut into 1-inch chunks. With the same knife, peel and seed the mango, then cut into 1-inch chunks. Pass both fruits and mint leaves through the Xtractor, until you obtain a total of 3 cups of juice. When finished processing, reserve ½ cup of the fruits pulp to be used for the crust.

Pour the fruits juice and the grenadine into the 3-quart Saucepan. Follow the directions on the box for the amount of gelatin needed for 3 cups of liquid; mix all ingredients well. Cook at high heat until boils —about 10 minutes—. Cut the plastic wrap into 2 sheets; line the inside of each Mug with one plastic sheet. Ladle liquid gelatin mixture into each cup, leaving the top 1-inch empty. Place the filled cups in the fridge to cool, until gelatin is firm. 


Using the Round Slotted Masher, mash up the Graham crackers on a cutting board. In the 1-quart Mixing Bowl, combine the cracker crumbs, cream cheese, and the ½ cup of fruit pulp you reserved. Place this mixture on top of the firmed gelatin in each mug until completely filled. Refrigerate the filled mugs for 20 minutes. Once chilled, flip the mugs over and remove the dessert from the cups. Very carefully take the plastic wrap off and top with whipped cream and mint leaves.