Mango Jelly Salad: Easy and Creamy Filipino Mango Dessert
Mango Jelly Salad is a refreshing Filipino dessert made with ripe mangoes, mango-flavored jelly, tapioca pearls, nata de coco, all-purpose cream, and condensed milk. It combines juicy mangoes with soft jelly cubes and chewy pearls, all coated in a sweet and creamy mixture.
Mango Jelly Salad
Equipment
- Large pot
- Mixing bowls
- Large mixing bowl
- Jelly mold or shallow tray
- Knife
- Cutting board
- Mixing spoon or spatula
- Refrigerator
Ingredients
- 10 cups water divided
- ½ cup tapioca pearls
- 1 sachet mango-flavored gelatin powder
- 1 kilo ripe mangoes
- Nata de coco drained
- 2 packs all-purpose cream or 500 ml heavy cream
- 1 can condensed milk 390g
Instructions
Cook the Tapioca Pearls
- Boil 5 cups of water in a pot. Add the tapioca pearls and cook for about 15 minutes, or according to the package instructions.
- Once cooked, transfer the tapioca pearls to a bowl of cold water to prevent them from sticking together. Drain well and set aside.
Prepare the Mango Jelly
- Pour the remaining 5 cups of water into a pot. Add the mango-flavored gelatin powder and stir until completely dissolved.
- Bring to a boil. Once boiling, remove from heat and transfer to a shallow tray or mold.
- Allow the gelatin to cool and set completely. Once firm, cut the mango jelly into small cubes.
Prepare the Mangoes
- Peel the ripe mangoes and remove the flesh from the seeds. Cut the mangoes into bite-sized cubes.
- Set aside a few mango pieces for topping, if desired.
Combine the Ingredients
- In a large mixing bowl, combine the cubed mangoes, mango jelly, cooked tapioca pearls, and drained nata de coco.
- Mix gently to avoid breaking the jelly cubes.
Add the Cream
- Pour in the all-purpose cream or heavy cream. Gradually add the condensed milk while gently mixing until all the ingredients are evenly coated.
- Taste and adjust the sweetness according to your preference.
Chill and Serve
- Cover the bowl and refrigerate for at least 5 hours.
- Serve the mango jelly salad well chilled. Top with additional fresh mango cubes or slices before serving, if desired.
Notes
- Use ripe and sweet mangoes for the best flavor.
- Taste the mangoes before adding the condensed milk and adjust the sweetness accordingly.
- Do not overcook the tapioca pearls, as they can become too soft.
- Drain the nata de coco well to prevent excess syrup from thinning the creamy mixture.
- Allow the mango jelly to cool and set completely before cutting it into cubes.
- Mix the ingredients gently to keep the mango and jelly pieces intact.
- For the best flavor and texture, chill the dessert for at least 5 hours before serving.
- Keep the finished dessert refrigerated until ready to serve.
Nutrition
If you love mango desserts, this easy recipe is definitely worth trying. It requires no baking and uses simple ingredients that are easy to find. Just prepare the individual components, combine everything, chill, and you have a delicious dessert ready for the whole family.
Watch how to Make Mango Jelly Salad
What Is Mango Jelly Salad?
Mango Jelly Salad is a chilled Filipino dessert made by combining fresh mangoes with jelly cubes, tapioca pearls, and nata de coco in a creamy dressing.
It is similar to other Filipino creamy desserts, but the combination of textures makes this version extra enjoyable. The ripe mangoes are soft and juicy, the jelly is tender and bouncy, while the tapioca pearls and nata de coco add a pleasant chewiness.
The creamy mixture of all-purpose cream and condensed milk brings all the ingredients together. Served cold, it makes a particularly refreshing dessert for warm days.
Why You’ll Love This Recipe
There are many reasons to make this easy mango jelly salad at home.
It’s simple. You don’t need an oven or complicated cooking techniques.
It’s refreshing. The dessert is served chilled, making it perfect for merienda and warm Philippine weather.
It has different textures. Every spoonful gives you a combination of creamy, fruity, soft, and chewy ingredients.
It’s great for sharing. This recipe makes a generous batch that’s perfect for family gatherings and celebrations.
It’s easy to adjust. You can control the sweetness by adding the condensed milk gradually.
Choosing the Best Mangoes
Mango is the star of this dessert, so choose ripe, sweet, and juicy mangoes.
Philippine Carabao mangoes are an excellent choice because they are naturally sweet and fragrant. Choose mangoes that are ripe enough to cut easily but still firm enough to hold their shape when diced.
It is a good idea to taste your mangoes before assembling the dessert. Some mangoes are naturally sweeter than others. Knowing their flavor will help you decide how much condensed milk to add.
If your mangoes are very sweet, you may want to use less condensed milk. If they’re slightly tart, a little extra condensed milk can help balance the flavor.
Ingredients
For this mango jelly salad recipe, you’ll need:
- 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 500 ml heavy cream
- 1 can condensed milk, 390 grams
These simple ingredients create a colorful and creamy dessert with plenty of mango flavor.
How to Make Mango Jelly Salad
1. Cook the Tapioca Pearls
Start by boiling 5 cups of water in a pot. Once the water is boiling, add the tapioca pearls.
Cook for about 15 minutes, or follow the cooking instructions on the package. The pearls should become clear and cooked through.
Avoid overcooking them because tapioca pearls can become too soft and lose their texture.
Once cooked, transfer the pearls to a bowl of cold water. This cools them down and helps prevent them from sticking together.
Drain them well before using.
2. Prepare the Mango Jelly
Pour another 5 cups of water into a pot. Add the mango-flavored gelatin powder and stir until completely dissolved.
Bring the mixture to a boil. Once boiling, remove it from the heat and transfer it to a tray or mold.
Gently tap the container a few times to release air bubbles. Allow the gelatin to cool completely and set until firm.
Once firm, cut the mango jelly into small cubes and set aside.
3. Prepare the Mangoes
Peel the ripe mangoes and cut the flesh away from the seed.
Cut the mangoes into bite-sized cubes. Set aside a few attractive pieces if you want to use them as a topping later.
Again, taste the mangoes before adding the condensed milk. This simple step can help you control the final sweetness of your dessert.
4. Combine the Ingredients
Get a large mixing bowl and add the cubed mangoes, mango jelly, cooked tapioca pearls, and drained nata de coco.
Gently mix everything together.
Be careful when mixing because the jelly cubes can break apart if handled too roughly. You want the ingredients to remain in recognizable pieces throughout the dessert.
5. Add the Cream and Condensed Milk
Pour the all-purpose cream or heavy cream into the mixture.
Add the condensed milk gradually and gently stir until everything is evenly coated.
Taste the dessert and adjust the sweetness according to your preference. Remember that the mangoes, jelly, and nata de coco already contain sweetness, so adding the condensed milk little by little gives you better control.
6. Chill Before Serving
Cover the bowl and refrigerate the mango jelly salad for at least 5 hours.
This chilling time is important. It allows the dessert to become thoroughly cold and gives the flavors time to blend.
When ready to serve, give it a gentle stir and transfer it to a serving bowl. You can top it with additional fresh mango cubes or slices for a more colorful presentation.
Tips for the Best Mango Jelly Salad
Use ripe mangoes. Sweet, juicy mangoes will make a big difference in the overall flavor.
Don’t overcook the tapioca. Cook just until the pearls are done, then transfer them to cold water.
Drain the nata de coco well. Removing excess syrup prevents the dessert from becoming too watery or overly sweet.
Let the jelly cool completely. Make sure the gelatin has fully set before cutting it into cubes and adding it to the salad.
Add condensed milk gradually. This allows you to adjust the sweetness according to the mangoes you’re using.
Chill thoroughly. Five hours in the refrigerator gives the dessert its best cold and creamy texture.
Cut the ingredients into bite-sized pieces. This makes the salad easier to scoop and ensures you get a little of everything in each serving.
Can I Make This Dessert Ahead of Time?
Yes. Mango Jelly Salad is a great make-ahead dessert.
You can cook the tapioca pearls and prepare the mango jelly ahead of time. Once they have cooled, store them properly until you’re ready to assemble the dessert.
The finished salad should remain refrigerated until serving. Since it contains cream and fresh mangoes, avoid leaving it at room temperature for long periods.
Making it several hours before serving is actually ideal because the dessert needs time to chill.
Perfect for Filipino Celebrations
Filipino gatherings are often incomplete without a sweet and creamy dessert and mango jelly salad is an easy choice for sharing.
Prepare a large batch for birthdays, fiestas, Christmas gatherings, potlucks, weekend lunches, or simple family dinners. It can be served in one large container or divided into individual cups for parties.
The colorful combination of yellow mangoes, mango jelly, white cream, translucent tapioca pearls, and nata de coco also makes it attractive on a dessert table.
For a simple finishing touch, arrange a few fresh mango slices on top just before serving.
Frequently Asked Questions
Can I use a different flavor of gelatin?
Yes. Mango-flavored gelatin works particularly well because it complements the fresh mango, but other fruit flavors can also be used.
Can I use heavy cream instead of all-purpose cream?
Yes. You can substitute heavy cream for all-purpose cream. Depending on the product you use, the dessert may have a slightly richer and thicker texture.
Can I reduce the condensed milk?
Absolutely. Start with a smaller amount and taste the mixture before adding more. This is especially helpful when your mangoes are already very sweet.
How long should I chill mango jelly salad?
Chill it for at least 5 hours. The dessert should be thoroughly cold before serving.
Final Thoughts
This easy Mango Jelly Salad recipe is a delicious way to enjoy ripe mangoes in a creamy Filipino dessert. The combination of juicy mangoes, soft jelly cubes, chewy tapioca pearls, and nata de coco makes every spoonful fun and satisfying.
It’s also a practical dessert for home cooks because there is no baking involved and the ingredients are simple. You can prepare it ahead of time, chill it in the refrigerator, and serve it when your family or guests are ready for dessert.
Whether you’re making it for merienda, a family meal, a birthday, or a Filipino celebration, this creamy mango dessert is sure to be a hit.
If you’re a mango lover, prepare a big bowl — because one serving may not be enough!
