Mango Jelly Recipe | Mango Agar Agar Pudding Recipe
Mango jelly is a delightful summer mango treat that combines the tropical sweetness of ripe mangoes with a smooth, wobbly texture. This homemade mango jello is made by blending mango pulp with a setting agent like gelatin or agar-agar, creating a light and refreshing dessert.
Equipment
Jelly Moulds
Sauce Pan
Ingredients
- 4 large Mangoes peeled and cubed
- 4 tablespoon Sugar
- 10 grams Agar Agar
- 1 cup Water
- 1 tablespoon Lemon Juice
Instructions
- Take china grass and break them into small pieces. Take them in a sauce pan and cover with water. Let them soak for 5 mins. Now heat them on a low heat till it is melted completely.
- Take mangoes and peel them. Cube them and take it in a blender and puree till smooth.
- Now take it in a sauce pan, add sugar and heat till the sugar is melted. Now add in the china grass mix, lemon juice and mix well.
- Pour this into individual moulds and set them in fridge for 3 to 5 hours.
- Unmould and serve.
Notes
- Bloom Gelatin Properly: Always sprinkle gelatin over cold water and let it sit (bloom) for a few minutes before heating. This ensures even dissolving and a smooth texture.
- Don’t Boil Gelatin: Heat just enough to dissolve the gelatin- boiling can weaken its setting power.
- Strain for Silkiness: Strain the mango puree before mixing to remove fibers and create a smooth, creamy finish.
- Grease Molds Lightly: If using molds, brush them lightly with oil so the mango jelly pudding releases easily once set.
- Gently Tap Out Air Bubbles: After pouring the mixture into molds, tap the container lightly on the counter to remove bubbles for a smooth top layer.
- Store Covered to Prevent Drying: Cover the jello with plastic wrap or a lid while it chills to keep it moist and prevent fridge odors from affecting the flavor.
Nutrition
Nutrition Facts
Mango Jelly Recipe | Mango Agar Agar Pudding Recipe
Serving Size
1 servings
Amount per Serving
Calories
179
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Sodium
8
mg
0
%
Potassium
380
mg
11
%
Carbohydrates
45
g
15
%
Fiber
4
g
17
%
Sugar
41
g
46
%
Protein
2
g
4
%
Vitamin A
2240
IU
45
%
Vitamin C
77
mg
93
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.