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Mango Jelly in a serving bowl
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3.55 from 20 votes

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!
Prep Time10 mins
Cook Time10 mins
Chill3 hrs
Course: Dessert
Cuisine: Asian
Servings: 6 Servings
Calories: 489kcal


  • 1/2 pack (48 grams) clear, unflavored Jelly Mix
  • 1/2 cup sugar
  • 3 cups water
  • 6 large ripe Manila mangoes
  • 1 cup all-purpose or table cream
  • 1/2 cup condensed milk
  • 1 cup cooked sago


  • 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.



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