Mango Jelly #05


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?


Mango Jelly

Make 4 servings


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.

This post is part of Royal Selangor 30 Day ChallengeGet Your Jelly on. The special Nick Munro pewter jelly mould is provided by Royal Selangor.



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29 Responses to “Mango Jelly #05”

  1. 1

    thoma — October 5, 2011 @ 12:25 pm

    aww that first shot is jus mama mia!!!!!!!

    haven’t you started feeling a lil eerie that i come in first so quickly to comment muaahaha!

    fab effort! keep going and don give up however tired you’re after work!

    yea even i cant eat mangoes peeled by someone else!

    • Jun replied: — October 5th, 2011 @ 12:41 pm

      I am totally loving you

  2. 2

    Gertrude — October 5, 2011 @ 12:36 pm

    Jun, I just love the color jelly and with the mixed of mango and dragon fruits they look perfect. I too having the same problem. I only eat the mango I peel myself ha ha… I thought I am the only one having this problem. The thoughts of having other people handle the slippery fruits gross me out ha ha.. !! by the way Carlos is not a fan of mango.

    • Jun replied: — October 5th, 2011 @ 12:43 pm

      I know! I just couldn’t eat it. I don’t know how others do it. And I am not even a neat nor super clean person.

  3. 3

    kavita — October 5, 2011 @ 1:44 pm

    Gosh!!! these pictures are so real,I could almost feel the texture and the flavor….keep it up!!!

  4. 4

    Xiaolu @ 6 Bittersweets — October 5, 2011 @ 2:01 pm

    Beautiful light in these photos and I adore mango :) .

  5. 5

    mycookinghut — October 5, 2011 @ 3:22 pm

    I love! Mango is such a great fruit to eat on its own and to make dessert! Very tropical feel! ;)

  6. 6

    Ninazsyafinaz — October 5, 2011 @ 6:09 pm

    Im drooling…and it was look so refreshing and delicious..Did you still have it? Can I have one?hehehe

    • Jun replied: — October 5th, 2011 @ 8:05 pm

      You can have the whole batch. My family no longer eat these cones stuff I made and I still have about 24 batches to go …

  7. 7

    Martyna@WholesomeCook — October 5, 2011 @ 7:18 pm

    This is amazing and I like the fact that it’s basically all mango! I could go bananas about mango! Gorgeous pics as always.

  8. 8

    Ira Rodrigues — October 5, 2011 @ 7:51 pm

    Jun, you have bring the tropical beauty through your cooking and picture, i just loving it and i must give you 4 tumbs up :) ) in Bali has Mangga Podang seasonal, i love them!

    • Jun replied: — October 5th, 2011 @ 8:03 pm

      Me must try this Mangga Podang seasonal asap. I am totally crazy about these yellow devils.

  9. 9

    Anna — October 5, 2011 @ 8:06 pm

    I totally agree. Mango by itself is heavenly. The best mangoes I have tasted are from East Asia. They are the nature’s best!

  10. 10

    Sharon — October 5, 2011 @ 9:09 pm

    Oh wow, this is easily my favourite because I LOVE mangoes! Enjoying all your posts for the challenge.

  11. 11

    beetrice — October 5, 2011 @ 11:51 pm

    oh my…I absolutely adore mangoes! *slurp* gonna have to give this one a try soon.. :)

  12. 12

    noobcook — October 6, 2011 @ 1:17 am

    all the best to you for this campaign… so far all your jelly creations are so lovely :)

  13. 13

    Emma Galloway — October 6, 2011 @ 1:22 am

    Oh wow! I’m totally making this for my mango-mad kids! Yum!!! We are just coming into mango season so we’re eating our fair share of green ones, waiting for the rest to ripen.

    • Jun replied: — October 6th, 2011 @ 1:45 am

      The green ones are perfect for pickling. They make your eyes squint, but they are oh so good.

  14. 14

    ChopinandMysaucepan — October 6, 2011 @ 2:34 am

    Beautiful effort Jun, my nephew just turned 16 and he is actually allergic to mango, so there!

    Your creation is beautiful and the dragon fruit with its black seeds give such a great contrast. My personal fave is strawberries because they were always featured in fairy tales when I was growing up reading bedtimes stories :)

    • Jun replied: — October 6th, 2011 @ 4:30 am

      Oh no … allergic to mango? It is such a beautiful fruit. Oh well, I am allergic to papaya. By choice. LOL

  15. 15

    Jess — October 6, 2011 @ 9:10 am

    Totally cool! I love the way this is plated and all the colors on the plate. Thanks for sharing. You’ve inspired me.

  16. 16

    Russell at Chasing Delicious — October 6, 2011 @ 1:02 pm

    I love all the shapes in this presentation! What a fun recipe.

  17. 17

    Richa@HobbyandMore — October 6, 2011 @ 7:24 pm

    That is one beautifully plated, pictured and yummy jelly!

  18. 18

    candice — June 8, 2012 @ 1:20 am

    I love all your cone shaped food. I have made rice this way but never have served up such a storm. Pls do let me know for whatever recipe you do making use of the cone, how do you tip the contents for serving. Does it tip out easily or do you do anything else.

  19. 19

    Culi-buur Azië | zietroen — February 24, 2013 @ 12:26 pm

    [...] en specerijen) hoofdgerecht bij Marjan en Rob (Pekingeend in pannenkoekjes) dessert bij ons (Mango jelly, Lychee perfection, Pandan Chiffon cake en limoen mousse) Vind ik leuk:Like [...]

  20. 20

    akii — May 6, 2013 @ 1:00 am

    is there a substitute for agar powder? I cant find it anywhere.

    • Jun replied: — July 12th, 2013 @ 2:30 am

      Konnyaku is a great substitute

  21. 21

    Sharrianne — May 17, 2013 @ 9:24 pm

    If i make the jelly this morning will it be set by night?

    • Jun replied: — July 12th, 2013 @ 2:26 am

      They set under three hours for me.

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