Try this Creamy Mango Jelly recipe, or contribute your own.
- Carbohydrate 55.7291402276734 g
- Cholesterol 0 mg
- Fat 131.375926437277 g
- Fiber 8.45376988148215 g
- Protein 13.8761200034363 g
- Saturated Fat 116.48317752452 g
- Serving Size 1 1 Serving (829g)
- Sodium 31.4354903621127 mg
- Sugar 47.2753703461912 g
- Trans Fat 7.86111913003454 g
- Calories 1366 calories
Step-by-step
- Combined jelly crystals, gelatine, castor sugar and water in a large heatproof jug. Stir until crystals are dissolved. Cool at room temperature for 20 minutes.
- Meanwhile, peel and cutaway mango flesh. Blend until smooth. Stir 1 1/2 cups mango purée into cooled jelly mixture. Reserve any remaining purée for another use. Stir in coconut cream and juice. Pour mixture into prepared pan. Cover and refrigerate overnight or until firm.
- To serve, place a plate on top of pan, invert. Fill centre of mango jelly with fruit salad. Decorate with shredded lime rind.
Dissolving commercial flavored crystals alongside unflavored gelatin requires maintaining adequate heat to fully hydrate the protein strands before introducing cold ingredients. Boiling water at 212 degrees Fahrenheit provides the thermal energy needed to break down granular bonds in both the sugar and the gelling agents. Stirring continuously for a full two minutes prevents localized cooling that causes unflavored gelatin to form undissolved rubbery clumps. Allowing this base to cool for precisely twenty minutes at ambient room temperature protects the subsequent dairy proteins from curdling or separating when mixed.
Pureeing fresh mangoes mechanically shears fibrous plant walls to yield a smooth liquid, but enzyme activity in raw tropical fruit can sometimes interfere with protein setting. Cooking the fruit is unnecessary here because the high ratio of added gelatin overrides natural plant enzymes, yet ripeness directly dictates final sweetness and moisture content. Substituting frozen mango chunks requires fully thawing and draining excess liquid first; otherwise, the extra water content alters the strict liquid-to-gelatin ratio and yields a weak structure that slumps upon unmolding. Granulated white sugar can replace castor sugar directly by weight, though finer castor crystals dissolve faster without requiring prolonged agitation.
Coconut cream introduces high fat content that lightens the overall density and creates an opaque, velvety suspension rather than a translucent gelatin block. Substituting standard coconut milk will significantly reduce the fat percentage, resulting in a firmer, more watery set because coconut milk contains higher water percentages and less emulsified oil. Whole dairy milk or heavy cream can replace coconut cream at a one-to-one ratio, though the distinct tropical flavor profile will shift toward a traditional panna cotta flavor. Acid from fresh lime juice balances the heavy tropical fats, but adding citrus directly to boiling liquid destroys delicate volatile aromatic compounds.
Judging doneness relies entirely on visual and tactile feedback rather than thermal instruments since refrigeration temperatures hover safely around 38 degrees Fahrenheit. Gently pressing the center of the surface with a clean fingertip should yield slight resistance without leaving any liquid residue on the skin. Inverting the chilled vessel onto a flat plate requires a brief warm towel wrap around the base if suction prevents the molded dessert from releasing cleanly. Storing the finished dessert covered in the refrigerator maintains structural integrity for up to forty-eight hours before weeping occurs.
