Mango Jelly


'- 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


- In a large pot, combine jelly mix, sugar, and 3 cups water. Over medium heat, cook while stirring into a near boil.- 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.- Peel mangoes and slice the flesh from the pits. Cut the flesh of the five mangoes into cubes and discard the pit and skin.- In a food processor or blender, process the remaining mango into puree consistency.- In a large bowl, combine all-purpose cream, condensed milk, and mango puree. Stir until blended.- Add mango cubes, gelatin, and sago. Gently stir to distribute.- Refrigerate for about 1 to 2 hours to chill. Serve cold.

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