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.
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!
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.
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.
Other Recipes You May Like
- All Seasons Mango Pudding
- Mango Sticky Rice (Quick Version)
- Banh Flan (Vietnamese Creme Caramel)
- Pressure Cooker Sweet Red Bean Soup (Hong Dou Tang)
- Vietnamese Rainbow Coconut Dessert (Che Suong Sa Hat Luu)
If you guys do make this recipe, please tag us at #scruffandsteph on Instagram, Pinterest and Facebook. We would love to see your creations!
Simple and Healthy Mango Jelly
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
- 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.