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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
On hot sunny days, jelly is a very popular dessert due to its crunchy, sweet, and creamy flavor, and it is easy to make right in your own kitchen. Today, let TasteVN show you how to make beautiful and attractive 3-layer mango jelly. Let’s get cooking right now!
Ingredients for 3-layer Mango Jelly Serves 4 people
Jelly powder 10 gr (crunchy jelly) Mango 1 fruit Lemon 1/2 fruit Dried butterfly pea flowers 10 pieces Sugar 200 gr Condensed milk 190 gr (1/2 can) Vanilla extract 1 tube (2.2kg)
How to choose good mangoes
- To choose good mangoes, select fruits with an even yellow skin, smooth texture, not too rough, and with no unusual tiny spots on the surface.
- Additionally, pressing the mango should feel firm, heavy, not soft and mushy, and the stem should be hard and not easily broken off.
- You can also rely on the aroma to choose. If there is a light, characteristic fragrance, it is a sign of naturally ripened mangoes; on the contrary, if there is a strong chemical smell, it is best not to buy them.
See details: How to choose fresh mangoes
Information about jelly powder
- Jelly powder is a type of powder made from natural seaweed or algae, which helps to create stickiness and thickness for many desserts.
- Jelly powder has 2 types: flexible jelly powder and crispy jelly powder. Crispy jelly powder helps to thicken and give a slight firmness to the product, while flexible jelly powder will create softness and a wobbly texture for the product.
- You can easily find jelly powder at supermarkets, grocery stores, and Bách hóa XANH stores nationwide or purchase it online at the website bachhoaxanh.com.
See details: What is jelly powder made from? How to distinguish between flexible jelly powder and crispy jelly powder
Tools needed
Pot, knife, bowl, jelly mold, strainer,…
How to make 3-layer mango jelly
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Prepare the ingredients
Peel the mango by cutting off the stem with a knife. Then, cut the mango flesh into small cubes.
Next, soak 10 dried butterfly pea flowers in 50ml of hot water in a bowl. Soak for 10 minutes to let the flowers release their color, then strain the butterfly pea flowers through a sieve, discarding the flower residue and keeping only the colored water.
Squeeze the juice of 1/2 lemon into the colored water, stir well to enhance the purple color.
Tip: The acid in lemon will help the butterfly pea flower water change from green to purple
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Cook the jelly
Place a pot on the stove, add about 1 liter of filtered water to the pot, then pour in about 10g of jelly powder and stir well until the powder is completely dissolved in the water.
Next, add 200g of sugar to the pot, turn on the heat to medium, and stir until the sugar is completely dissolved, then add about 1 vanilla tube to the pot for fragrance.
You stir 1/2 can of condensed milk with 100ml of boiling water in a separate bowl.
Finally, divide the cooked jelly mixture into 3 parts:
One part you pour into a bowl with blue butterfly pea water to create a purple jelly layer.
One part you pour into the bowl of condensed milk to create a milky white jelly layer.
The last part you set aside in a separate bowl to create a clear white jelly layer.
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Pouring the mold
First, you put a little diced mango into each mold. Then pour a little layer of clear jelly into the mold, covering the mango partially, and place it in the refrigerator for about 5 minutes to let the mixture set lightly on the surface.
Once the mixture has lightly set on the surface, carefully continue to pour a little milk jelly mixture on top. Put it back into the refrigerator to set similarly.
Finally, pour the butterfly pea flower jelly mixture to fill the mold, then place it in the refrigerator for 2 – 3 hours, and you can take the jelly out to enjoy.
Tip:
- You can also freely change the layered sections according to your preferences.
- You can put the jelly into an ice tray, which can also quickly set the jelly.
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Final Product
Mango jelly is divided into 3 beautifully layered tiers. The jelly layers are crunchy and cool, combined with the rich sweetness of milk and the fragrant taste of butterfly pea flower, harmonizing with fresh mango flesh, which is both tangy and sweet, making it incredibly appealing.
The 3-tier mango jelly is also easy to make with simple ingredients, and it will surely make everyone in your family fall in love with the flavor of this jelly!
Tips for making jelly without separating layers and clumping
- There is a small tip to help the jelly cooked turn out crispier and tastier, which is to mix jelly powder with sugar first, then cook this mixture with water to prevent clumping.
- When adding the powder mixture to the pot, stir constantly to help the powder dissolve faster and more evenly.
- For multi-layered jelly, you should wait for the first layer to set, becoming slightly firm on the surface before adding the second layer on top. Avoid adding the second layer while the first is still liquid, as they will quickly mix together.
- Alternatively, if the jelly layer has completely set, you can use a toothpick to prick the surface before pouring the next layer in. Otherwise, the jelly will easily separate into layers.
Tips for storing jelly
- It is advisable to cover the jelly tightly and store it in the refrigerator for 5 – 7 days.
- Do not store the jelly at room temperature as it can spoil easily.
See more:
Above is a detailed guide on how to make three-layer mango jelly that is visually appealing, with a very simple method. Wishing you success with today’s dish!
*Source for the recipe and images shared from Facebook: Nguyễn Thanh Trúc.
