Mango Jelly is a soft, jiggly and tasty dessert made using fresh mangoes, sugar, water and china grass. This dessert is very easy to make and gets ready in a short time. It looks bright and feels light in the mouth. The jelly has a gentle mango flavor and sets well even beautifully even in room temperature. This is a good homemade treat especially for summer. You can make it as a snack or as a dessert after meals.
You can pour it into any molds or even a small steel cups. After setting, just unmold and serve it cold. It is liked by both kids and grown-ups. During mango season, it is a nice way to enjoy the fruit in a new style.
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About Mango Jelly
This mango jelly is made with just a few ingredients like mango puree, sugar and china grass. China grass is also called agar agar. It helps in setting the jelly firm without using any gelatin. So this is completely vegetarian too, sets so well and does not let out any after taste too so I am making the best use of it.
First, agar agar is cooked in water till it melts. Then fresh mango pulp with sugar is added and mixed well. The whole thing is boiled for a minute then poured into a mold and kept to set. After sometime, it turns firm, jiggly and ready to serve.
This mango jelly recipe is very easy to make with just few ingredients in hand. This jelly does not need much time. It sets quickly and gives a soft texture that melts in mouth. You can make this ahead and store in fridge for few days. This is one good summer dessert when mangoes are in season.
Either fruit based ones or flavored ones, she just loves it so this is another way to sneak in fruits for kids who refuse to eat it as such. As mangoes are in season thought to try this mango jelly and it came out soo good.
You can serve it plain or even with a little custard or whipped cream. But plain mango jelly itself tastes very good and clean. It also looks very nice because of the bright yellow-orange colour.
Mango Jelly Video
Mango Jelly Ingredients
- Mangoes - Use sweet, ripe mangoes. Peel and blend to make thick smooth pulp. Do not use fibrous mangoes. Alphonso or similar types are best. Fresh mango gives best flavour. If using store-bought pulp, pick unsweetened one.
- Agar Agar (China Grass) - This is used to set the jelly. I used agar agar powder. If using strands cut into small pieces and use it.
- Sugar - Add to balance the mango's sourness. Use more or less depending on how sweet your mango is.
- Water - Regular drinking water is used.
Why This Recipe Works
- Fresh mango gives a natural fruity taste.
- It needs only basic pantry ingredients.
- It takes very less cooking time.
- This recipe looks bright and is easy to serve.
- It is healthy and doesn't need any fancy items.
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How to make Mango Jelly Step by Step
1.To a mixer jar add 1 cup mangoes along with 2 tablespoon sugar. Adjust sugar according to the sweetness of mangoes, taste them and add accordingly.
2.Blend it fine and set aside. Do not add water while blending.
3.To a sauce pan add 1 cup water along with1 teaspoon china grass powder(agar agar powder).
4.Whisk it well until it is completely dissolved.
5.Let it come to a boil.
6.Add the prepared mango puree with sugar mixture.
7.Whisk well until it is blended completely.
8.Let it boil for a minute.
9.Give a quick mix and switch off.
10.Pass this mixture through a strainer. You can skip this straining step but gives silky smooth jelly when strained.
11.Strain and discard the remains.
11.Now pour it in pudding or jelly molds.
12.Set it in fridge for minimum 1 hour.
13.Run a knife along the sides of the mold.
14.Invert and demold gently.
Mango jelly is ready!
Expert Tips
- Pick sweet mangoes - Try to use sweet ripe mangoes. If it's sour, the taste won't be good and may need more sugar.
- Melting - Agar agar powder or strands should be boiled well in water to get dissolved completely. Powder dissolves quickly so choose it if you can get it. Cook until the water looks clear. If you still see small pieces, cook for some more time.
- Keep stirring - Keep mixing while boiling the mixture with agar agar powder as it may get lumpy.
- Pour quickly - After adding mango mixture, mix it well and be quick. Strain it at once and pour it quickly into molds. It sets fast, so don't wait too long.
- Chill well - Keep it in fridge for minimum 1 hour. Though this jelly sets well in room temperature itself, cold jelly tastes great.
Serving & Storage
Mango jelly can be served cold. Just unmold and cut into cubes or serve as it is. You can use steel bowls, cake tins or even small plastic cups. This jelly keeps well in the fridge for 3 to 4 days.
Always store in a clean covered box. Do not leave outside for long as it may leave water. Best to chill and serve.
FAQS
1.Can I use canned mango pulp?
Yes, you can use it. Just make sure it is thick and not watery.
2.What if jelly didn't set?
It means agar agar didn't melt properly. Make sure to cook till strands dissolve fully.
3.Can I make it without fridge?
Yes, it sets at room temperature too. But chilling makes it firmer and tasty.
4.Can I skip sugar?
If mango is very sweet, you can skip or reduce sugar.
5.Can I add fruit pieces inside?
Yes, after mixing you can add small mango bits or soft fruits.
If you have any more questions about this Mango Jelly Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Mango Jelly Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Mango Jelly Recipe
Ingredients
- 1 cup mangoes
- 1 cup water
- 1 teaspoon china grass powder
- 2 tablespoon sugar
Instructions
- To a mixer jar add 1 cup mangoes along with 2 tablespoon sugar. Adjust sugar according to the sweetness of mangoes, taste them and add accordingly.
- Blend it fine and set aside. Do not add water while blending.
- To a sauce pan add 1 cup water along with1 teaspoon china grass powder(agar agar powder).
- Whisk it well until it is completely dissolved.
- Let it come to a boil.
- Add the prepared mango puree with sugar mixture.
- Whisk well until it is blended completely.
- Let it boil for a minute.
- Give a quick mix and switch off.
- Pass this mixture through a strainer. You can skip this straining step but gives silky smooth jelly when strained.
- Strain and discard the remains.
- Now pour it in pudding or jelly molds.
- Set it in fridge for minimum 1 hour.
- Run a knife along the sides of the mold.
- Invert and demold gently.
- Mango jelly is ready!
Notes
- Pick sweet mangoes - Try to use sweet ripe mangoes. If it's sour, the taste won't be good and may need more sugar.
- Melting - Agar agar powder or strands should be boiled well in water to get dissolved completely. Powder dissolves quickly so choose it if you can get it. Cook until the water looks clear. If you still see small pieces, cook for some more time.
- Keep stirring - Keep mixing while boiling the mixture with agar agar powder as it may get lumpy.
- Pour quickly - After adding mango mixture, mix it well and be quick. Strain it at once and pour it quickly into molds. It sets fast, so don't wait too long.
- Chill well - Keep it in fridge for minimum 1 hour. Though this jelly sets well in room temperature itself, cold jelly tastes great.
Anlet Prince - Annslittlecorner
love those cute little hearts
sathya
Lovely presentation sharmi😍 can u say how v can measure agar agar n tsp r tbs plzzzz .
Sharmilee J
I use weighing scale to measure
Patricia Collins
3 grams of agar-agar threads or flakes is 0.1 ounce (in weight). It's more common to find threads or flakes than entire sheets of agar-agar. This product is easily found in the U.S. or U.K. in Indian grocery stores.
Dr. Rakchna M
What are the adjustments to be done if we'reusing gelatine instead of agar agar?
Patricia Collins
Gelatin does not give the same results as agar-agar. Gelatin is more "wiggly." If you can't find agar-agar, the substitution is 1:1. One teaspoon of powdered plain gelatin can be used in place of one teaspoon of powdered agar-agar.
Neha
Love the recipe and it’s ideal for Halloween treats for the kids - thank you so much! I tripled the recipe but found I needed to only double the agar agar amount as I was using powder. So I think 2g of powder for the 2 portion serving is the right amount. Just in case anyone wants a tried and tested substitution!
Kirthana
Super tasty recipe, Thank you so much for sharing!lots of great recipes on your blog! 🌻❤️