Mango Jelly
Mango Jelly made with juicy mangoes, jelly cubes, mini tapioca, and sweetened cream is a delicious treat you'd want all summer long! milk. Creamy, tangy, and refreshing, it's sure to be a crowd favorite!
Servings: 6 Servings
Calories: 489kcal
Ingredients
- ½ pack (48 grams) clear, unflavored Jelly Mix
- ½ cup sugar
- 3 cups water
- 6 large ripe Manila mangoes
- 1 cup all-purpose or table cream
- ½ cup condensed milk
- 1 cup cooked sago
Instructions
- In a large pot, combine jelly mix, sugar, and 3 cups water. Over medium heat, cook while stirring into a near boil.
- Once it starts to boil, remove from heat and pour the jelly liquid into a baking dish. Allow to cool at room temperature and refrigerate for about 1 hour to completely set. Cut into 1-inch cubes.
- Peel mangoes and slice the flesh from the pits. Cut the flesh of the five mangoes into cubes and discard the pit and skin.
- In a food processor or blender, process the remaining mango into puree consistency.
- In a large bowl, combine all-purpose cream, condensed milk, and mango puree. Stir until blended.
- Add mango cubes, gelatin, and sago. Gently stir to distribute.
- Refrigerate for about 1 to 2 hours to chill. Serve cold.
Video
Notes
- I prefer a clear, unflavored jelly mix to contrast with the yellow mangoes. If you want to add color and depth of flavor, swap with mango-flavored gelatin or replace part of the water in cooking the gelatin with mango juice.
- I used half a package or 48 grams of jelly powder which yields about 4 cups of cubes. As each brand may require a different amount of liquid, please follow the package's directions.
Nutrition
Calories: 489kcal | Carbohydrates: 83g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 98mg | Potassium: 492mg | Fiber: 5g | Sugar: 53g | Vitamin A: 2435IU | Vitamin C: 61.9mg | Calcium: 170mg | Iron: 2mg