Mango jelly with raspberries
3 hr 15 min
Mangoes and raspberries are such summery fruits. But thanks to the availability of frozen fruits you can enjoy this dessert all year round.
250 g, fresh or frozen, diced
No added sugar orange juice
120 g, or thawed frozen to serve
- Using a food processor or blender, process mango and lemon juice until smooth. Pour ¼ cup (60ml) boiling water into a small bowl and sprinkle with gelatine. Stir until dissolved.
- Place sugar and orange juice in a medium saucepan over medium heat and bring to the boil. Remove from heat and stir in gelatine mixture until combined. Add mango mixture and stir until combined.
- Pour mixture into four 150ml capacity serving glasses or cups and cool to room temperature. Cover and refrigerate for 3 hours or until set. Serve topped with raspberries.
You can use 4 (20g) titanium-strength gelatine leaves instead of gelatine powder. Place leaves in a bowl of cold water and set aside to soak for 5 minutes or until soft. Squeeze excess water from gelatine before adding to the hot orange juice mixture.