Mango Jelly

Name: Mango Jelly
Prep time: 43 min
Cook time: 2 h
Total time: 2 h 43 min
Yield: 6 servings
Ingredients: 1 Cup Mango fresh or frozen (thawed); 1/4 Cup Changing Habits Rapadura Sugar; 2 tbsp Changing Habits Gelatin; 2 Cups of Coconut Water

by Tessa | Apr 22, 2016 | 4 comments

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.

Yields6 ServingsPrep Time43 minsCook Time2 hrsTotal Time2 hrs 43 minsDifficultyIntermediate

1 Cup Mango fresh or frozen (thawed)

1/4 Cup Changing Habits Rapadura Sugar

2 tbsp Changing Habits Gelatin

2 Cups of Coconut Water

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.

CategoryDesserts & Treats, Snacks

Ingredients

1 Cup Mango fresh or frozen (thawed)

1/4 Cup Changing Habits Rapadura Sugar

2 tbsp Changing Habits Gelatin

2 Cups of Coconut Water

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.

Notes

Mango Jelly

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4 Comments

Gabi on January 25, 2017 at 7:42 pm

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’?
Reply
- Jordan Pie on April 3, 2017 at 11:36 am
  
  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.
  Reply
louise on July 9, 2017 at 7:11 pm

How long can it be stored for in the fridge?
Reply
- Jordan Pie on July 10, 2017 at 11:01 am
  
  Hi Louise, we recommend consuming it within 4 days 🙂
  Reply