Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mango jelly. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Mango jelly is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Mango jelly is something which I’ve loved my whole life.
Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. My first attempt was this mango jelly which is really quite good. I have used tinned mango in light syrup.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mango jelly using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Mango jelly:
- Make ready 2 cups strained boiled raw mango water
- Take 150 gms sugar (you can add more depending on the sourness)
- Make ready 2 pinches saffron grinded with 1 tbsp of sugar for colour*
- Make ready as required or use edible green or yellow or orange food colour
- Get 1/2 tsp lemon juice
Cut agar agar into small strips in case if its a big sheet like. Measure and take agar agar in a sauce pan,add water to it. There are a variety of ways you can serve this mango jelly. In Thailand, you can usually find mango jelly layered with coconut jelly as a dessert called woon mamuang (วุ้นมะม่วง).
Instructions to make Mango jelly:
- Pour the mango water in a pan along with sugar, grounded saffron or edible food colour (I used saffron as I didn't have food colour at that time), lemon juice and cook till it thickens…it took me 25 minutes in an open thick bottomed steel pan and cooked on low flame.
- When it doesn't slip off easily from the spatula it indicates your jelly is ready (the easiest way to know). Its quite liquidy initially but as it cools and comes to room temperature it thickens more. Keep it in fridge and relish it in your breakfast with bread and roti or whatever you feel to have it with. Enjoy !!! - (see recipe)
There are a variety of ways you can serve this mango jelly. In Thailand, you can usually find mango jelly layered with coconut jelly as a dessert called woon mamuang (วุ้นมะม่วง). While in the Philippines, it's served in coconut cream with sago - small pearls similar to boba, but made from palm instead of cassava. The Mango jam recipe uses whole mangoes with the core to prepare the jam. This is because a lot of mango varieties tend to have strings and so to not have the strings in your jam, you cook the mango without the peel, still on the core.
So that’s going to wrap this up for this exceptional food mango jelly recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
