Avocado Sago Jelly

No ratings yet

Avocado Jelly with Sago is rich, creamy, and loaded with mini sago, gulaman cubes, and avocado, Easy to make and sure to be a family favorite!

Prep Time15

Cook Time15

Chill2

Total Time2 30

Course: Dessert

Cuisine: Filipino

Servings: servings

Calories: 534kcal

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.
Cut the avocados in half and remove the pit. Using a large spoon, scoop the flesh and cut the flesh of five avocados into cubes. Drizzle with lemon juice.
In a food processor or blender, combine the remaining one avocado and condensed milk. Process into a puree consistency.
In a large bowl, combine all-purpose cream and avocado puree. Stir until blended.
Add avocado cubes, gelatin, and sago. Gently stir to distribute.
Refrigerate for about 1 to 2 hours to chill. Serve cold.

As each brand may require a different amount of liquid, prepare the jelly according to the package’s directions. I used ½ of the package or about 48 grams which yield 4 cups gulaman cubes. Check if it's already presweetened as you might have to decrease the sugar or omit it altogether.
The wider the pan, the thinner the jelly. I find an 8 x 8 pan results in the right thickness.
Choose avocadoes that are ripe but firm and free of bruises. Drizzle with citrus juice to keep from browning.
I use mini sago pearls for extra cute factor but regular size will work too.
For best flavor, refrigerate to chill for a few hours before serving. The sweetness will mellow out as the dessert cools.