Photo of Mango jelly with raspberries by WW

Mango jelly with raspberries

6
6
6
SmartPoints® value per serving
Total Time
3 hr 15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
Mangoes and raspberries are such summery fruits. But thanks to the availability of frozen fruits you can enjoy this dessert all year round.

Ingredients

Mango

250 g, fresh or frozen, diced

Lemon juice

1 tbs

Gelatine

1½ tbs

Caster sugar

cup(s)

Orange juice

1½ cup(s)

Fresh raspberries

120 g, or thawed frozen to serve

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

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.