Mango Jelly

mango sago jelly in clear glass bowls with fresh mangoes in the background.

3.55 from 20 votes

Mango Jelly, made with juicy mangoes, jelly cubes, mini tapioca, and sweetened cream, is a delicious treat you'd want all year long! Creamy, tangy, and refreshing, it's sure to be a crowd favorite!

Prep Time10

Cook Time10

Chill3

Course: Dessert

Cuisine: Asian

Servings: Servings

Calories: 520kcal

Author: Lalaine Manalo

Ingredients

½ pack (48 grams) clear, unflavored Jelly Mix
½ cup sugar
3 cups water
6 large ripe Manila mangoes
1 cup all-purpose cream
½ cup condensed milk
1 cup mini sago cooked

US Customary - Metric

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

Clear, unflavored jelly mix provides a nice contrast with the yellow mangoes. If you want to add color and depth of flavor, swap in mango-flavored jelly or replace part of the water with mango juice when cooking the gulaman.
I used half a package (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