It’s another fruit-based jelly. I love mango and I have never met anyone who doesn’t. But it is one of the fruits that I think I enjoy the most as is. Meaning, nothing is done to it. Just the fruit, cut up and serve up on a plate. I don’t really get mangoes in other forms than that. I also have another thing about mango. Not a good one. I can never eat mango peeled by other people, other than my mother and my partner. Yup, I just couldn’t do it. So if I am to eat mango and enjoy it, I would have to peel and cut them myself.
I decide to try making jelly out of a couple of mangos we bought in the market, not sure what I would end up with. I use the basic composition of fruit puree, sugar, water, agar and lime juice.
I ended up with something taste and feel like the real fruit, in the shape of cone. The only thing I did was just transforming two mangoes into another form. It was pretty nice. The texture was just amazing. Everybody loved them.
First of all, I would like to apologize for the amateurish quality of the shots. It is the first time I am shooting at night. I have always managed to avoid cooking at night since I don’t really know how to adjust the camera. To make matters worse, I broke my tripod a couple of weeks ago, so all images are taken handheld. It is a nightmare. I was told the tripod is heading on it’s way back to me, thank goodness. Monfrotto does have the best after-sales service. Broken parts are replaced free of charge.
Back to the jelly, the two mangoes had been lying around for more than a week, they had reached their peak. Any more days they would have gone bad. The color was just very vibrant and smelt mango-ey. Peel and cut them up into pieces.
Toss mango and sugar in a blender bowl. Puree them to thick and smooth paste.
Juice of one lime. The lime would round up the sweetness of mangoes.
Combine water and agar powder in a saucepan. Stir the mixture till agar melt. Don’t worry if they don’t melt completely.
Bring mixture to a slight boil over high heat. Mine was a bit too overheated. Just a small bubble or steam would be fine.
Pour mango puree into the pan. Cook over high heat for a couple of minutes. The mixture should be steamy but not quite boiling yet. Turn off heat immediately. Add lime juice and stir well.
Transfer to prepared mould without delay. Remember to spray moulds with water in advance. Let cool on kitchen counter for an hour before transferring to the fridge.
To serve, I prepared simple fruit salad of mangoes, dragon fruit, watermelon and a splash of lime juice. Easy.
Do you have any fruit-related fetish?
1 kg mangoes, ripe, peeled and cut into pieces
120 g sugar
250 g water
Juice of 1 lime
7 g agar-agar powder
Puree mangoes and sugar, you will end up with about 650g thick puree.
Combine water and agar-agar in a saucepan. Bring mixture to a slight boil.
Add puree and cook for one more minute over high heat.
Remove from heat and add lime juice.
Pour agar mixture into prepared container.
Leave on room temperature for an hour before transferring to refrigerator.
Let set overnight. Serve with fruit salad.