Producer: Priyanka Das Editor: Sujata Singh
2 ripe mangoes 1 cup of water 1/2 cup of sugar 2 tablespoons of gelatin powder 1/4 cup of cold water Whipped cream (optional) Mango slices (optional, for garnish)
Peel the mangoes and remove the flesh from the pit. Cut the mango flesh into chunks and place them in a blender or food processor. Blend until you have a smooth puree. Set aside.
In a small bowl, sprinkle the gelatin powder over 1/4 cup of cold water. Stir it gently and let it sit for a few minutes until the gelatin granules absorb the water and become soft.
In a saucepan, combine 1 cup of water and 1/2 cup of sugar. Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely. Remove the saucepan from the heat.
In a saucepan, combine 1 cup of water and 1/2 cup of sugar. Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely. Remove the saucepan from the heat.
Add the softened gelatin mixture to the warm sugar water and stir until the gelatin completely dissolves. Then, pour the mango puree into the saucepan and mix well until all the ingredients are fully incorporated.
Now, it’s time to pour the mango jelly mixture into the jelly moulds or serving glasses. Carefully fill each mould or glass, leaving some space at the top for garnishes or whipped cream if desired.
Place the moulds or glasses in the refrigerator and let them set for at least 2 to 3 hours, or until the jelly is firm and wobbly to the touch.
Once the mango jelly has been set, you can add some extra flair to your dessert. Top each jelly mould or glass with a dollop of whipped cream and a slice of fresh mango for a beautiful presentation.
If you prefer, you can skip the garnish and serve the mango jelly as it is. It will still taste amazing!