Mango Jelly

Mango Jelly is a scrumptious dessert where mango cubes and jelly cubes float in a cream made with sugar, cheese, all purpose cream and condensed milk. This sweet and heavenly dessert will make any celebration to its ultimate level, by tickling your guests taste buds. Once served chilled, the mango jelly dessert will make an instant palate cleansing especially when eaten after a heavy meal.

Mango Jelly Dessert Recipe

Ingredients:

• 1 sachet jelly powder (clear and unflavoured)
• 5 cups water
• ⅓ cup sugar
• 3 pieces mangoes
• 1 box cheese
• 2 cups all purpose cream
• 1 cup condensed milk

Directions:

1. Pour the water in a deep pot and then add the jelly powder and sugar. Stir well to dissolve. Heat the mixture and allow it to boil. Then, immediately turn the heat off and transfer the mixture to a flat container. Let the jelly cool and set. Once firm, cut the jelly into cubes. Set aside.
2. Prepare the ripe mangoes and slice them into small cubes. Set them aside in a small bowl.
3. Similarly, slice the cheese into small cubes.  Set them aside in another small bowl.
4. In a large bowl, combine the jelly cubes, cubed mangoes and cheese. Mix them a bit to distribute the ingredients. Then, add the all purpose cream and condensed milk. Mix them well.
5. Cover the bowl and chill it in the fridge for at least 4 hours or overnight before serving.
6. Serve the mango jelly dessert chilled after a heavy meal. Yum!

What is Mango?

The Philippines is quite known for its mangoesfor its sweetness. We have different types of mangoes like Indian mangoes, carabao mangoes, piko, paho and many more. The Carabao mangoes (also known as Manila mangoes) are the most enjoyed one. It has a tropical sweet flavor and soft smooth fiberless flesh. This variety is larger and more elongated compared to other varieties. This type of mangoes are used in famous snacks like mango sticky rice and dried mangoes (which we export internationally).

Fun Fact: Did you know that the Sweet Elena variety from Zamboanga was even recorded in the 1995 Guinness Book of World Records as the sweetest mango in the world?

Mangoes are often enjoyed as it is or used in different dishes like mango graham, mango ice cream, mango kani salad, mango jams, puddings, and a whole array of recipes. One of the best recipes which you can use your mangoes is the mango jelly dessert which is featured in this article.

Mango Jelly Dessert

Are you also fond of those Facebook videos where fresh fruits are scooped or slice while still in the tree? I was really amazed on how fresh those fruits are, particularly with the mangoes. I came to a point of thinking that maybe these fruits are fake not until I visited this plantation in Malaysia. Just like the strawberry-picking activity we have in Baguio, they have their own version of this and with a larger variety of fruits (but you will pay according to the fruits you pick).

I have known for a long time that the Philippines is a large exporter of mangoes which made me curious on how do mangoes in other countries taste like? Seeing their actual features, all of the mangoes looks fresh than ever. I was not able to do the “scoop the mango while still in the tree” because I really want to wash them before anything else. Just by looking at its size and skin, I was almost drooling because I am already having premonitions and expectations on how sweet and tasty these mangoes can be.

Me and my friends got tired just after half an hour of gathering fruits. (Kids, do your stretching everyday). We went home with our large baskets of fruits with my eyes already locked at the gigantic mangoes. I sliced the mango and the bright yellow orange flesh surprised me and made me drool so much more. But as I tasted the giant mango, it was not as sweet as I expected. Even with its bright colors, the sourness is still the dominating flavor. Indeed, the Philippine mangoes were the best.

I really looked forward on the “foreigner” mangoes when we planned our trip but was a little sad when I realized that the best type of mangoes was already in front of us in our own country. As I touched down our home, I rested just a few minutes and then went straight to the market to get some ripe mangoes and enjoy them.

One of my favorite mango dishes is the mango jelly dessert. The sweetness and freshness of the mangoes pairs perfectly with the creaminess of the heavy cream and condensed milk. I sometimes cannot wait for it to chill, so I just add some ice cubes.

How to Make Mango Jelly Dessert

If you had tried making jelly desserts in the past, then the following steps would be familiar to you. Except for the refrigeration part, preparing the actual dessert is super easy, especially if you have super ripe yellow mangoes which slides from the skin.

The rest of the steps is super easy to make. There will only a waiting time for the jelly to become firm. My personal hack for that is once I turned the heat off, I will stir the jelly mixture continuosly to help release excess heat, and then once warm enough, I put them in the fridge until they are ready to be cut into cubes.

The main goal of this recipe is to slice the ingredients into small cubes, place them all to a container and then pour the heavy cream and condensed milk. What makes this recipe unique to all other mango jelly desserts is that cheese cubes are added to balance the sweetness and creaminess of the heavy cream. If you want to turn this into a drink, you can optionally add extra water and some ice cubes and you’ll have a refreshing drink in an instant!

I usually enjoy my mango jelly dessert after a heavy meal and add some extra grated cheese on top. I sometimes put them in the freezer for a few minutes to turn them into a slushy. Yum!

Mangoes also pairs well with chocolate. You can transform this recipe into the chocolate version by adding sweet cocoa powder or chocolate syrup.

Mango Jelly Dessert Recipe in Tagalog

Mga sangkap:

• 1 sachet  jelly powder (clear at unlfavored)
• 5 tasang tubig
• ⅓ tasang asukal
• 3 pirasong manga
• 1 kahon ng cheese
• 2 tasang all purpose cream
• 1 tasang condensed milk

Paano lutuin:

1. Sa malalim na kaserola, ilagay ang tubig, jelly powder at asukal pagkatapos ay haluin itong mabuti. Painitin ito hanggang sa kumulo at alisin agad sa init pagkatapos ay isalin ito sa flat na container. Palamigin hanggang maging firm ang jelly at hiwain ito sa maliliit cubes.
2. Hiwain sa maliliit na cubes ang mga hinog na mangga at isantabi sa maliit na bowl.
3. Katulad ng mga mangga, hiwain na rin sa maliliit na cubes ang cheese at ilagay sa hiwalay na bowl.
4. Sa malaking bowl, paghalu-haluin ang jelly, mangga, at cheese. Pagkatapos ay ihalo na rin ang all purpose cream at condensed milk. Haluing mabuti.
5. Takpan ang bowl at ilagay sa ref sa loob ng 4 hours o overnight bago i-serve.
6. Ihain ang malamig-lamig na mango jelly dessert pagkatapos kumain. Yum!