mango jelly

Mango Jelly

Mango jelly is an easy, rich, creamy, and decadent dessert. It’s made with a combination of common ingredients such as jello, mango juice, sugar, milk, cream, and evaporated milk. In light of this, it’s simply out of this world. I often serve it up at parties and the guests simply love it. Mango jelly is a great recipe for the holidays, as well. 

Let’s discuss a few tips and suggestions for this ever so delicious dessert, First, a few fresh mangoes cubes could be added to make the dish even nicer. I often have difficulty finding them, but if you live in a tropical country, you’re off to the races.

Next, this recipe calls for table cream, but all purpose cream could be used, as well. If you’re diet conscious, half and half could be used as it contains a little less fat. If you find the mango jelly on the watery side, cut back on the cream a little.

The tapioca pearls are optional as they are sometimes hard to get your hands on, but they add a nice touch. If you’re close to an Asian store, you can likely pick some up there. Many big supermarkets stock them, as well. 

The jelly sets nicely in about an hour. If you are pressed for time, you can slip it in the freezer for a few minutes to help it along. The final product should chill for about 2 hours or so because it’s so much nicer cold. 

Give our mango jelly a try. As usual, let us know what you think. 

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Mango Jelly
Recipe Type: Dessert
Cuisine: Asian
Author: David Hood
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 1/2 cups of water
  • 1 cup of mango juice
  • 1/2 cup of milk
  • 15 grams of unflavoured jelly powder
  • 1/4 cup of sugar
  • 1 cup of table cream or all purpose cream
  • 300 ml of sweetened condensed milk
  • 1 cup of cooked tapioca pearls
  1. In a medium size pot or saucepan, combine the water, mango juice, milk, jelly powder, and sugar.
  2. Bring it to a boil, over high heat, and stir until well incorporated. Let it cool for 3-4 minutes.
  3. Pour it into the container of your choice. It should be fairly flat and wide as you’ll have to slice the jelly when it’s set. Allow it to set, in the fridge, for at least an hour.
  4. In a smaller pot, boil some water and cook the tapioca pearls until translucent and tender. This should take about 45 minutes or so. Drain and set them aside.
  5. When the jelly is set, remove it from the fridge, and cut it into bite size chunks.
  6. In a mixing bowl, combine the jelly chunks, table cream, condensed milk, and tapioca pearls. Mix until well incorporated.
  7. Set it aside in the fridge to chill for at least two hours.
  8. Serve and enjoy your mango jelly.


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