Mango jelly is a vibrant, sweet, and refreshing dessert perfect for hot summer days or festive occasions. Whether you’re using fresh mangoes or mango pulp, this guide breaks down how to make mango jelly in 5 points with precise steps and ingredients to ensure a perfect set every time.
1. Choose Ripe Alphonso or Kesar Mangoes for Authentic Mango Jelly Flavor
The flavor of your mango jelly heavily depends on the variety and ripeness of the mangoes used. For the best results, select fully ripe Alphonso or Kesar mangoes, known for their intense sweetness and aroma. Avoid fibrous or sour varieties. You’ll need around 2 cups of mango pulp, which can be extracted by peeling and blending about 3 large mangoes.
Tip: If fresh mangoes are not available, use unsweetened canned mango pulp, preferably Alphonso variety, for a similar taste.
2. Use Agar-Agar or Gelatin for the Perfect Mango Jelly Texture
To set the jelly properly, you’ll need a gelling agent. You can choose between agar-agar (vegetarian) or gelatin (non-vegetarian) based on dietary preference.
- For agar-agar: Use 2 teaspoons of agar-agar powder or 6-8 grams of agar strips.
- For gelatin: Use 1.5 teaspoons of unflavored gelatin powder.
Dissolve your gelling agent in half a cup of warm water and heat gently until fully dissolved, making sure there are no lumps.
3. Cook the Mango Pulp with Sugar and Gelling Solution on Low Flame
In a saucepan, combine the mango pulp, 4-5 tablespoons of sugar (adjust based on the sweetness of the mango), and the dissolved agar-agar or gelatin mixture. Stir continuously and cook on a low flame for 4–5 minutes until the mixture is smooth, slightly thickened, and just begins to bubble. Do not boil the mixture too hard, especially if using gelatin, as overheating can weaken its setting ability.
4. Pour the Mango Jelly Mixture into Molds or a Flat Tray to Set
Once the mixture is ready, pour it immediately into silicone molds, ramekins, or a flat glass tray. Tap gently to remove air bubbles and allow it to cool to room temperature. Then transfer it to the refrigerator. Let the mango jelly set for at least 2 to 3 hours. Agar-agar sets quickly at room temperature and firms up in the fridge, while gelatin may take a bit longer.
5. Unmold and Serve Mango Jelly with Fresh Mint or Coconut Whipped Cream
After the mango jelly is fully set, gently unmold or cut it into cubes if you used a tray. Garnish with fresh mint leaves, a drizzle of coconut cream, or a scoop of vanilla ice cream for added richness. This homemade mango jelly is not only a visually appealing dessert but also a natural, preservative-free alternative to store-bought jelly mixes.