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Esponjado De Mandarina

Esponjado de Mandarina or Tangerine Esponjado

Erica Dinho
5 from 25 votes
Servings 4


  • 1 ½ cup fresh tangerine juice
  • Zest from 1 tangerine
  • 1 can 14 oz condensed milk
  • cup wateru20281 tablespoon unflavored gelatin
  • 1 cup heavy cream
  • ½ cup sugar
  • 3 egg whites


  • In a small pot add the water and gelatin. Over medium heat let it cook for about 2 minutes or until the gelatin dissolves.
  • Place the tangerine juice and condensed milk in a blender and blend for about 2 minutes. Add the dissolved gelatin to the blender and blend for 1 minute more. Add the tangerine zest and set aside.
  • In a medium bowl, using an electric mixer, beat the heavy cream for about 3 minutes. Fold the whipped cream into the tangerine mixture.
  • Using an electric mixer beat the egg whites and sugar in a clean bowl until stiff.
  • Add half of the egg whites to the mixture, gently folding to incorporate them. Donu2019t overwork the mixture. Add the rest of the whites and fold the mixtures together.
  • Spoon the mixture into individual serving glasses or bowls and refrigerate for about 5 hours or overnight.
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