Mango Jelly
Mango Jelly made with juicy mangoes, jelly cubes, mini tapioca, and sweetened cream is a delicious treat you'd want all summer long! milk. Creamy, tangy, and refreshing, it's sure to be a crowd favorite!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 pack (48 grams) clear, unflavored Jelly Mix
- 1/2 cup sugar
- 3 cups water
- 6 large ripe Manila mangoes
- 1 cup all-purpose or table cream
- 1/2 cup condensed milk
- 1 cup cooked sago
Instructions
- 1
In a large pot, combine jelly mix, sugar, and 3 cups water. Over medium heat, cook while stirring into a near boil.
- 2
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.
- 3
Peel mangoes and slice the flesh from the pits. Cut the flesh of the five mangoes into cubes and discard the pit and skin.
- 4
In a food processor or blender, process the remaining mango into puree consistency.
- 5
In a large bowl, combine all-purpose cream, condensed milk, and mango puree. Stir until blended.
- 6
Add mango cubes, gelatin, and sago. Gently stir to distribute.
- 7
Refrigerate for about 1 to 2 hours to chill. Serve cold.