Simple and Healthy Mango Jelly

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.

Course Dessert, Snack

Cuisine Chinese

Keyword Mango Jelly

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 138kcal

Author Scruff

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

Metric - US Customary

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.

Nutrition