Mango Jelly

Mango Jelly Recipe


  • 6 pcs large ripe mangoes
  • 1/2 pack (48 g) clear unflavored gelatin mix
  • 100 g sugar
  • 750 g water
  • 240 ml all-purpose cream
  • 150 ml condensed milk
  • 240 g cooked sago


  1. Combine the gelatin mix, sugar, and 3 cups water in a large pot.
  2. Apply medium heat then cook while stirring into a near boil.
  3. Once it starts to boil, remove from heat and pour the jelly liquid into a baking dish.
  4. Allow to cool at room temperature and refrigerate for about 1 hour to completely set. Cut into 1-inch cubes.
  5. Peel mangoes and slice the flesh from the pits. Cut the flesh of the five mangoes into cubes and discard the pit and skin.
  6. In a food processor or blender, process the remaining mango into puree consistency.
  7. In a large bowl, combine all-purpose cream, condensed milk, and mango puree. Stir until blended.
  8. Add mango cubes, gelatin, and sago. Gently stir to distribute.
  9. Refrigerate for about 1 to 2 hours to chill before serving. Enjoy!

Image: (Anushruti RK)