Mango jelly salad is a rich and refreshing dessert anyone would instantly fall in love with. Mango lovers will definitely go crazy!
MANGO JELLY SALAD
Mango con Hielo has always been my favorite dessert of all. But a mango con hielo with added rich cream, tapioca pearls and nata de coco? Game-changer. As an extreme mango lover, I immediately made this recipe after I discovered it from the internet trends. I lreally love mangoes and cream combo as the sweetness and creaminess both happens in your mouth at the same time. I made a large batch of this dessert since everyone at our house has a sweet tooth. And trust me, one large container is not enough and you will definitely crave for more. It only took us one sitting to finish the whole container. This dessert is really sweet and I think it was the reason of my little weight gain. But believe me, it’s definitely worth it.
HOW TO MAKE MANGO JELLY SALAD
Making a mango jelly salad is like making your traditional jelly, only added with special ingredients. You can start your mango jelly salad by preparing your tapioca pearls. Boil your tapioca pearls and cook for 15 minutes until the pearls are clear. Always remember not to overcook your tapioca pearls as they can melt from prolonged heating. Set the pearls aside soaked in cold water until they are ready to use.
In making your jelly, there are available mango-flavored gelatin powder in the market. This kind of jelly has a subtle taste of mango and is yellow-colored which will add appeal to your salad later. Boil a few cups of water and dissolve your gelatin. When it is about to boil, remove from heat and transfer to a tray or molder. Do not overcook your jelly as it will result to a thick jelly. Tap the container a few times to allow bubbles inside the jelly to let out. Allow the jelly to cool and become firm. When the jelly is firm already, cut them into cubes. Cutting jelly into cubes is a really satisfying experience.
Prepare your ripe mangoes by chopping them into cubes. Remember to choose those mangoes which are very ripe. Those are the ones which will give you natural sweetness. Taste your mangoes before adding them to the final bowl later so you will have an idea on how much sweetness you will need to add.
In the final bowl, place your tapioca pearls and add your cubed mango jelly. You may add other ingredients you like on your salad but on this recipe, we will add drained nata de coco. Mix these ingredients well. For the sweet cream, add your all-purpose crème or heavy cream. Gently pour your condensed milk based on your level of sweetness preference. Have a final gorgeous mix on your salad and then chill in the fridge for at least 5 hours. Upon serving, I like putting additional sliced ripe mangoes on top.
Mango Jelly Salad
10 cups water
½ cup tapioca pearls
1 sachet mango-flavored gelatin powder
1 kilo ripe mangoes
nata de coco, drained
2 packs all-purpose cream or 500ml heavy cream
1 can condensed milk (390g)
- Boil 5 cups of water in a pan. Add the tapioca pearls and cook for 15 minutes. When cook, transfer in a bowl and soak in cold water to prevent sticking until ready to use.
- Add 5 cups of water in a pot. Add the mango-flavored gelatin powder and dissolve well. Let it boil. When boiling, remove from heat and transfer to a tray or molder.
- Slice the ripe mangoes and cut into cubes. Set aside.
- When the mango gelatin is firm, cut into cubes. Set aside.
- In the large mixing bowl, add the chopped mangoes, gelatin cubes, tapioca pearls, nata de coco and mix well.
- Add the all-purpose cream or heavy cream. Add the condensed milk. Mix well and chill the dessert for at least 5 hours.
- Serve chilled.