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Mango Jelly Salad

YUMMY KITCHEN
A creamy and refreshing Filipino dessert made with ripe mangoes, mango jelly cubes, chewy tapioca pearls, nata de coco, all-purpose cream, and condensed milk. This easy no-bake dessert is perfect for merienda, family gatherings, and celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
CHILLING TIME 5 hours
Total Time 5 hours 35 minutes
Course Dessert
Cuisine Filipino
Calories 350 kcal

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

Calories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 11gCholesterol: 45mgSodium: 85mgSugar: 35g
Keyword Creamy Mango Salad, Easy Filipino Dessert, Filipino Mango Dessert, Mango and Cream Dessert, Mango Dessert Recipe, Mango Jelly Dessert, Mango Jelly Salad, Mango Tapioca Salad, No-Bake Mango Dessert
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