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Avocado Sago Jelly in clear bowls
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Avocado Sago Jelly

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 mins
Cook Time15 mins
Chill2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: Filipino
Keyword: Avocado Sago Jelly
Servings: 8 servings
Calories: 534kcal
Author: Lalaine Manalo


  • 1/2 pack (48 grams) clear unflavored jelly
  • 1/2 cup sugar
  • 3 cups water
  • 6 avocados
  • lemon juice
  • 1/2 cup condensed milk
  • 1 cup all-purpose cream
  • 1 cup cooked mini 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.
  • 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 the cut avocados 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.



Calories: 534kcal | Carbohydrates: 56g | Protein: 6g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 82mg | Potassium: 892mg | Fiber: 12g | Sugar: 24g | Vitamin A: 708IU | Vitamin C: 16mg | Calcium: 132mg | Iron: 2mg