Mango Jelly
Adding mango to jelly powder masks the cloying sweetness of plain jelly and gives it a fresh fruity aroma. It's a great way to use up mangoes that aren't sweet enough to eat raw and are about to go bad—once made into jelly, they were devoured in no time! I also have overripe bananas to use up, so I'll have to figure out what to make with those next.
Story
Adding mango to jelly powder perfectly balances the sweetness of plain jelly with a refreshing fruity aroma. It is a fantastic way to rescue mangoes that are going overly ripe and would otherwise go uneaten. Once transformed into this delightful dessert, they disappear from the table in no time!
Ingredients
Jelly powder
Large mango
Hot water
Instructions
1
Step 1
Peel the mango and cut the flesh into a bowl.
2
Step 2
Mash it into a puree.
3
Step 3
Pour in some jelly powder (I used egg jelly powder bought earlier, which is very sweet, so no need to add sugar).
4
Step 4
Boil the water and let it cool slightly. Pour in water at 80 to 90 degrees Celsius.
5
Step 5
Mix the jelly powder and mango puree well, stirring clockwise in one direction.
6
Step 6
Keep stirring continuously for about 2 minutes. Let it cool, then place it in the refrigerator to chill. Make sure not to freeze it, or you will regret it!
7
Step 7
Picture of the finished product (I left it overnight and ate it the next evening). It doesn't have to take that long; you can eat it once it has set.
8
Step 8
In no time, a whole corner was eaten up!
