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. The 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.
Everyone I talk to is so happy that Spring is here in Australia. The promise of warmer weather gets everyone in Canberra into a good mood barring one. Spring to me brings flocks of ticked off magpies who for a few weeks will kamikaze dive into the heads of unsuspecting victims walking innocently by. These birds have swooped me so much that over the years I have developed a “magpie complex!” Therefore, for this reason I refuse to be another statistic and continue to hide in my bunker until the aerial assaults have subsided.
Of course it is not all doom and gloom. Spring also brings us bright juicy mangoes which inspired me to develop this incredibly easy jelly recipe.
I began experimenting with the 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”. This is because the brands I tried sourced their mangoes from a few different parts of the world. This caused the final product to be a mixed bag of good, average and poor quality mangoes pieces. From a business standpoint, it makes sense to do it this way to ensure that the quality is similar for each bag. But the disparity from one mango piece to another was too much for me, and so I decided to wait until the next mango season!
So, here we are 9 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 Success
- Fresh mangoes will give the best results. I find “Kensington Pride” to be the most suitable.
- Cut the mango into cubes before blitzing. This will ensure there isn’t long stringy bits in your jelly.
- I recommend using coconut water over coconut milk / cream to maintain the vibrant orange colour. Also, this will ensure that the mango is not overpowered and remains the star of the dish,
- The texture of the jelly can be controlled by how much gelatine / agar agar you put in. My personal opinion for gelatine 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.
- Allow the jellies to rest uncovered until cool. Then cover with cling wrap to stop drying out the surface and leave them in the fridge to set.
- Allow the jellies to set for at least 4 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)
We hope you found this post helpful. If you like this recipe or any other recipe on the blog, please drop a comment and subscribe to our email list to always get the latest from our kitchen. It is free and your email will not be shared with anyone else.
If you make any of our recipes, Steph and I would love to see your creations! Please share it with us on Instagram using #scruffandsteph and @scruffandsteph! We would also appreciate any likes / shares / follows on our Facebook page, Pinterest, Instagram and Yummly. Thank you for your support and happy cooking!
Simple and Healthy Mango Jelly
- 500 gm Mango meat, (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)
- 1 tbsp desiccated coconut
- 1 medium mango, cut into cubes
- 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.
- 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.