Jelly from neighbourhood mom and pop stores will always be in our childhood dreams. My kids like Jelly. I try to avoid packed foods from supermarkets as much as possible.
I am concerned about store-bought gelatin powders because of the preservatives they add. I always make sure my pantry has at least 1 pack of agar-agar strips and I try to refill my pantry when they are near to finishing.
I bought some good ripe mangoes yesterday and tried this recipe without any second thought.
Red ruby milk pudding– Low-fat version of a Thai dessert. Water chestnut is the main ingredient which gives the crunchiness to the dessert.
Boba custard pudding– Steamed custard recipe with the topping of boba pearls.
Sweet milk wonton– Store-bought wonton wraps used to make a dessert with Bengal gram and milk. Kids will love this recipe.
Pina Colada Pudding– A vegetarian pudding recipe without alcohol and gelatin. The pineapple and coconut milk combo works wonders.
Mango Sago– Simple mango dessert with fewer steps and ingredients. Wonderful dessert for the unexpected guests.
Things needed to make Mango jelly
Sweet fruits like mangoes are also a great alternative to junk food and other unhealthy snacks. If you’re craving something sugary, grab some mango instead. Once you start phasing out the junk, you won’t crave it as much.
Alphonso, Banganapalli, Bangalora, Imam Pasand, Mulgoba, Neelam, are the famous mango varieties available in India to name a few. Alice, Anderson, Angie, Carrie, Earlygold, Kent are the famous mango varieties from the United States.
Today,I am using the Thai mangoes.They are sweet and firm even after days they ripe.
Agar, or agar-agar, is a jelly-like substance, obtained from red algae. Agar has no calories, no carbs, no sugar, no fat and is loaded with fibre. Luckily, there is a plant-based alternative to gelatin and it’s called agar-agar. Agar is a type of seaweed that has extremely powerful thickening and gelling properties. Agar-agar is easily available in supermarkets in mainly 2 forms. Either strands or powder.
I am using raw sugar for sweetness. The mango I am using has enough sweetness so I am using less amount of sugar.
I used the Thai honey mango. This type is very sweet and less fibrous.
Mango Jelly (no store-bought jelly mix)
- Jelly mould
- 1 whole(medium-sized) Mango
- 4 to 5 strips Agar agar
- 3 to 4 tsp Sugar
- 1 cup Water
- Peel the mango and chop it.
- Put it in a blender and make a nice paste.
- Add water in a pan. Bring it to boil.
- Add agar-agar strips and cook till it totally dissolves.
- Add sugar and wait until it dissolves and blends.
- Add the pureed mango into the pan and cook for 2 minutes.
- Strain the pulp from the mango mixture.
- Now pour the mango in the desired moulds to set.
- Keep this aside in room temperature or refrigerate.
- Serve as it is or with your favourite drinks or desserts.
- Be sure there are no lumps exist while pureeing the mango to get a flat properly shaped mango jellies. Otherwise, the unmoulding part will be tough.
- Use a sour mango if you like the sour taste and reduce the sugar level.
My kids loved this Jelly and asked to make more next time. This jelly can be used with many recipes like Falooda, Ice cream and to decorate cake.
Subscribe to my YouTube channel GameOfSpice for more healthy vlogs. For instant updates about new recipes check out my Instagram. For recent updates, check out my Facebook page. You can also go through my pins on Pinterest. Check out my Yummly for healthy recipes.