These fruity jelly pots pack a flavour punch, and make the perfect spring dessert.
Zingy, smooth and fresh, you’ll love these little mango jelly pots of goodness just as much as the kids – and they’re a cinch to make. Do the prep work in the morning and have them set and ready for dessert or a cool snack later that day.
Ingredients
2 Cups Mango Puree (flesh from about 3 mangoes)
1 Lime – Juiced
1 cup Orange Juice
1/2 Cup Caster Sugar
2 Tbs Powdered Gelatin
1 1/2 Cups Water – at room temperature
Method
- Puree mangoes, orange juice and lime in a food processor or blender until smooth.
- Pour puree into a medium saucepan and add sugar.
- Stir mixture over medium heat until sugar dissolved and bring to a simmer.
- While the mango mixture heats, sprinkle gelatine over water and allow to hydrate before whisking to combine.
- Stir gelatine mixture into hot mango mixture and whisk until gelatine is completely dissolved and combined.
- Pour jelly into serving vessels, cover and refrigerate at least 4 hours or until set.
- Serve with cream and diced mango.
Mango jelly pots will keep covered in the fridge for 3-4 days.
Thanks to that gorgeous warm weather you can welcome Mr KP Mangoes into your fruit salad nice and early – you’ll see them popping up in the supermarket this month.