Mango jelly is one of the delicious desserts for hot summer days, with sweet, chewy, and crunchy jelly pieces that promise to be a dish that will captivate you. Today, let’s get cooking with TasteVN to showcase your skills with 3 ways to make mango jelly right away!
1. Mango jelly (recipe shared by a user)
-
Preparation
10 minutes
-
Cooking
15 minutes
-
Difficulty
Easy
Ingredients for Mango jelly (recipe shared by a user) Serves 2 people
Jelly powder 5 gr Ripe mango 1 piece Sugar 100 gr Filtered water 600 ml
How to Prepare Mango Jelly (recipe shared by users)
-
Prepare the Mango
Wash the mango thoroughly, peel off the outer skin, and then cut it into small pieces, discarding the pit.
Next, put the mango flesh into a blender with 100ml of water and blend until smooth to extract the mango juice.
-
Cook the Mango Jelly
Add 100gr of sugar, 5gr of jelly powder, and 500ml of water into a pot, stir well, then add the blended mango, stir again and let it sit for about 10 minutes for the jelly powder to hydrate.
Place the pot on the stove over medium heat, stirring continuously while cooking for about 10 minutes until it boils. Skim off any foam that rises to the surface to keep the jelly clear and prevent it from being pitted. When the mixture is completely dissolved, turn off the heat.
Note: To prevent the jelly mixture from becoming too thick and burning, you need to cook it over medium heat and always stir continuously.
-
Pour the jelly into the mold
After turning off the heat, use a spoon to scoop the jelly into the prepared mold, wait for the jelly to cool, then place it in the refrigerator for about 1 – 2 hours until the jelly is firm.
Take the jelly out of the refrigerator, cut it into bite-sized pieces and enjoy.
-
Final product
The mango jelly has a translucent yellow color that is very eye-catching, biting into the cool, crunchy jelly and feeling the sweet and sour taste, with the distinctive mango aroma, extremely appealing.
The mango jelly can be used as a dessert after meals or enjoyed as a snack on hot sunny days.
2. Fresh Milk Mango Jelly
-
Preparation
10 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Fresh Milk Mango Jelly Serves 4
Ripe mango 500 gr Fresh milk 800 ml Granulated sugar 9 tablespoons Jelly powder 30 gr Filtered water 800 ml
How to Make Fresh Milk Mango Jelly
-
Blend Mango
For the mango, use a knife to cut along the sides of the mango (near the seed), then use the tip of the knife to score a checkerboard pattern on the mango pieces (that you just cut) to easily extract the mango flesh.
Combine the mango with 800ml of filtered water in the blender. Turn on the machine at high speed, blend until the mixture is smooth, then turn off the machine.
-
Make the mango jelly layer
Mix 20g of jelly powder and 5 tablespoons of granulated sugar in a small bowl first.
Then place a pot on the stove, pour the blended mango mixture into the pot, and cook over medium heat. When the mixture starts to heat up, add the bowl of jelly powder, and use a whisk to stir well until the powder dissolves. Continue to cook while stirring continuously until the mango jelly mixture boils and tiny bubbles form, then turn off the heat.
Pour the mango jelly into a mold and place it in the refrigerator for about 2 hours to let the jelly layer set.
-
Make the fresh milk jelly layer
Take another pot and place it on the stove, pour in 800ml of fresh milk, and 10g of gelatin powder, stirring well. Then add 4 tablespoons of granulated sugar and stir continuously over medium heat until it boils, then turn off the heat.
Slowly pour the fresh milk jelly over the mango layer. Pour it at an angle of the mold to avoid separation of layers. Finally, place it in the refrigerator for about 2 hours, and it will be ready to enjoy.
-
Final Product
Crispy jelly, visually appealing with 2 layers of white and orange. The sour mango flavor combined with the sweet and creamy taste of milk will surely win you over on the first try.
3. Mango Jelly with Coconut Milk (recipe shared by a user)
-
Preparation
10 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Mango Jelly with Coconut Milk (recipe shared by a user) For 4 people
Crispy jelly powder 8 gr Ripe mango 1 fruit Coconut milk 200 ml Sugar 200 gr Filtered water 500 ml
Where to buy coconut milk?
- Currently, coconut milk is produced in many forms such as powdered or canned. You can easily find various types of coconut milk at supermarkets, purchase online on e-commerce websites, or at TasteVN stores.
- Additionally, you can refer to some methods of making coconut milk at home to suit your taste and ensure the freshness of the coconut.
Tools needed
How to make Mango Jelly with Coconut Milk (recipe shared by users)
-
Prepare the mango
Wash the mango, peel off the skin and remove the seed, then cut it into small pieces. Put it in the blender with 100ml of water, and blend until smooth to extract the mango juice.
-
Cooking Mango Jelly
Put 100g of sugar, 5g of jelly powder, 400ml of water, and blended mango puree into a pot, stirring until the mixture is well combined.
Place the mango and jelly mixture on the stove and cook over medium heat for 10 – 15 minutes, stirring continuously to prevent the mixture from thickening. When it boils, reduce the heat, skim off the foam that rises to the surface, and continue cooking for another 1 – 2 minutes before turning off the heat.
-
Cooking Coconut Jelly
Similar to the mango jelly part, add 100ml of water, 100g of sugar, 3g of jelly powder, and 200ml of coconut milk into a pot and stir well to dissolve the mixture.
Place the pot on the stove and cook over medium heat for 10 minutes. When the mixture boils, reduce the heat and skim off the foam that rises to the surface to prevent the jelly from being porous.
-
Pour the jelly mixture into the mold
Pour a layer of mango jelly into the prepared mold, wait for about 10 – 15 minutes for the jelly to set slightly and become firm on the surface, then continue to pour the coconut milk jelly on top of the mango jelly layer, being gentle to avoid breaking the layer below. Do similarly until all the jelly is used up.
Tip: To prevent the jelly from solidifying, during the pouring process, you should place two pots of jelly on the stove and cook on low heat to maintain warmth.Let the jelly cool and place it in the refrigerator refrigerator for about 1 – 2 hours, then take it out and cut it into bite-sized pieces.
-
Finished Product
Mango jelly with coconut milk is crunchy and chewy, featuring an eye-catching combination of two colors: yellow and white. When eaten, you will experience the sweet and sour taste of mango, along with the richness of coconut milk. This delicious dish is sure to captivate you.
How to Choose Sweet and Delicious Mangoes
- Select fruits that have an even yellow color, with the mango flesh firm at the stem, not soft or wrinkled, and the stem slightly indented into the flesh.
- Good mangoes will have taut skin, not rough, and tiny dark spots. Fresh mangoes without preservatives have a strong, sweet aroma and essential oils.
- Avoid choosing mangoes that are too soft or too hard. Naturally ripened mangoes have a certain firmness, feel solid in hand, and do not get squished when pressed.
Tips for pouring jelly without separating layers
- For multi-layered jelly, you should wait for the first layer to set a bit, becoming slightly firm on the surface before pouring the second layer on top. Avoid pouring the second layer while the first layer is still loose, as they will quickly mix together.
- Pour slowly from one corner of the box, do not pour forcefully all over the box as it may break the layer of jelly underneath.
- Especially, if you haven’t prepared the mold and the jelly mixture has already set, you can place it back on the stove to reheat, the mixture will melt back.
See more:
Above are 3 ways to make mango jelly that TasteVN sends to you. Let’s make it for the whole family to enjoy right away! Wishing you success.
