Mango season is nearly over. And what better way to use some of them up by making this yummy mango jelly from either fresh or frozen mangos.
Blend Mango and sugar together until combined
Add Gelatin to ¼ cup of the coconut water, stir and leave to bloom
Once gelatin has bloomed add it and the pureed mango liquid to a small saucepan and heat on low until the gelatin has dissolved.
Pour back into blender with the rest of the coconut water and blend on low until all combined.
Pour into a greased Jelly mould or moulds, dish or container and allow to set in the fridge.
Can be eaten on its own or served with extra cut up mango or fruit, homemade ice-cream or yoghurt.
Ingredients
Directions
Blend Mango and sugar together until combined
Add Gelatin to ¼ cup of the coconut water, stir and leave to bloom
Once gelatin has bloomed add it and the pureed mango liquid to a small saucepan and heat on low until the gelatin has dissolved.
Pour back into blender with the rest of the coconut water and blend on low until all combined.
Pour into a greased Jelly mould or moulds, dish or container and allow to set in the fridge.
Can be eaten on its own or served with extra cut up mango or fruit, homemade ice-cream or yoghurt.
I doubled my portions as I had a very large ripe mango to use. However, 4 tablespoons of gelatine wouldn’t bloom in only 1/2 cup of coconut water. Is the recipe supposed to read ‘tsp’ of gelatine rather than ‘tblsp’?
Hi Gabi,
No it is supposed to be Tbsp, however I would recommend sticking to the 2Tbsp of gelatin. If you use double (4Tbsp) you will need to increase the liquid amounts in this recipe.
How long can it be stored for in the fridge?
Hi Louise, we recommend consuming it within 4 days 🙂