Simple and Healthy Mango Jelly

Simple Mango Pudding

This simple and healthy mango jelly is perfect for anyone who likes easy desserts which can be made ahead of time. The star ingredient is of course fresh juicy mangoes with a hint of coconut to round out the dish. This recipe is very versatile and can be tinkered to be as healthy or as naughty as you like.  My mango jelly is vegan-friendly and is gluten-, dairy- and egg-free.

Simple Mango Pudding

I began experimenting with this recipe at the end of mango season last year where mangoes were becoming scarce. So, for a few attempts, I tried using frozen mango and I found it very hit and miss, with each bag containing a mix of good, average and poor quality mangoes pieces. The inconsistency in quality was too much for me, so I decided to wait until the next mango season!

Simple Mango Pudding

So here we are, nine months later, and I am really glad I waited. There is simply no substitute to the taste, texture and colour of fresh mangoes. For me, this really confirms the theory that you don’t have to do too much if you are using quality ingredients, Of course if fresh mangoes are not available then by all means use frozen or canned, it will still be delicious.

Simple Mango Pudding

My Tips for Mango Jelly Success

What mangoes to use – fresh mangoes will give the best results. I find “Kensington Pride” to be the most suitable.

Don’t let the stringy bits in– cut the mango into cubes before blitzing. This will ensure there aren’t long stringy mango bits in your jelly.

Use coconut water, not coconut milk/cream – coconut milk and cream will dilute both the colour and flavour of the mango. Use coconut water to keep the mango the star of this dish!

Adjusting the firmness of the jelly – the more gelatine/agar agar you use the firmer the jelly will be:

  • Gelatine – 1.5 tsp = soft, 2 tsp = medium and 2.5 = hard.
  • Agar agar – 0.5 tsp = soft, 0.75 tsp = medium and 1 tsp = hard.

Cooling the jelly – cool uncovered, then cover with cling wrap to stop the surface from drying out.

Setting the jelly – allow the jelly to set in the fridge for at least four hours.

My Little Taste Tester

Here is my little Maddy taste testing the mango jelly. She couldn’t say it was good but the fact she kept coming back for more tells me she approves.

Maddy Eats Mango Pudding

Other Recipes You May Like

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Simple and Healthy Mango Jelly

Scruff
This simple mango jelly is perfect for anyone who likes easy desserts which can be made ahead of time. The main star is of course fresh juicy mangoes with a hint of coconut to round out the dish. The recipe is very versatile and can be tinkered to be as healthy or as naughty as you like.  
5 from 1 vote
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Dessert, Snack
Cuisine Chinese
Servings 4
Calories 138 kcal

Ingredients
 
 

  • 500 gm Mango flesh, (approx 3 medium mangoes)
  • 2 tsp gelatin or 3/4 tsp of agar agar (vegan option) (Note 1)
  • 3 tbsp coconut water
  • 3 tsp sugar (or to taste)
  • 1/8 tsp lime juice (or to taste)

Garnish (optional)

  • 1 tbsp desiccated coconut
  • 1 medium mango, cut into cubes

Instructions
 

  • Cut the mango into small cubes. (See the progress shots for help). 
  • With a blender, blitz the mango until a puree. Then pour the puree into a pot on medium heat.
  • In a small bowl, mix the gelatin and coconut water with a spoon. Then add it into the pot and stir until completely dissolved.
  • Continue to gently stir the mango puree for 6 – 8 mins on medium heat. Be careful of bubbles popping at the surface!
  • Add the sugar and lime juice to the pot. Taste the puree and adjust the sweetness to your liking. 
  • Take the pot off the stove and pour the mango mixture into the molds.
  • Leave the mango jelly to cool uncovered for an hour.
  • Cover each jelly with cling wrap and put into the fridge for at least 4 hours.
  • Garnish with mango chunks and desiccated coconut before serving.

Notes

  1. The texture of the jelly can be controlled by how much gelatin / agar agar you put in. My personal opinion for gelatin is 1.5 tsp = soft, 2 tsp = medium and 2.5 = hard. For agar agar, I found that 0.5 tsp = soft, 0.75 tsp = medium and 1 tsp = hard.

Nutrition

Calories: 138kcalCarbohydrates: 33gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 26mgPotassium: 325mgFiber: 3gSugar: 30gVitamin A: 1912IUVitamin C: 65mgCalcium: 22mgIron: 1mg
Keyword Mango Jelly
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7 thoughts on “Simple and Healthy Mango Jelly

  1. Looks so yummy and little Maddy is adorable! I’m very happy to know you guys are also tennis fans. The Australian Open is one of my most favorite tennis events to watch and you are so lucky to live in Australia :). The time difference always makes it difficult for me to watch all the matches I want from the US. Keep up the great work with your blog!

    1. Thanks so much Sophie! And yes, Maddy may look cute but she can be a real monster! The AO final last year was one of the greatest matches I have ever seen. Soooo emotional.

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