Mango Jelly Recipe

Prepare fruit

Peel and cube enough ripe mangoes to measure 2 cups of flesh. Discard the pit. Work quickly to keep the fruit cold.

Place the mango cubes in a blender or food processor with 2 tablespoons granulated sugar, 1 tablespoon fresh lime juice and 2 tablespoons water. Purée until completely smooth, about 45–60 seconds. Taste and adjust sweetness — add up to 1 tablespoon more sugar if needed. If puree is very thick, add up to 2 more tablespoons water to reach a pourable consistency.

Pass the purée through a fine-mesh sieve into a bowl to remove any fibrous bits for the smoothest jelly. You should have about 1 3/4 to 2 cups of strained puree.

Bloom gelatin

Sprinkle 2 teaspoons unflavored gelatin evenly over 4 tablespoons cold water in a small heatproof bowl. Let stand 5 minutes until the gelatin swells and becomes spongy.

Dissolve gelatin

Heat 1 cup hot water (not boiling — about 85–95°C / 185–205°F) and pour it over the bloomed gelatin. Stir until the gelatin is completely dissolved and liquid is clear, about 20–30 seconds. Do not overheat or boil the gelatin.

Allow the dissolved gelatin to cool for 1–2 minutes but not set. Stir a few tablespoons of the warm mango purée into the gelatin to temper it (prevents lumps and keeps the fruit distribution even).

Pour the tempered gelatin into the rest of the mango purée, stirring gently but thoroughly until fully combined and homogeneous. Add a pinch of salt and stir to incorporate.

Prepare molds or serving dishes (4–6 small ramekins or one 6-inch square pan). Lightly oil the molds with a neutral oil or spray for easier removal, or line with plastic wrap for serving out of the container.

Pour the mango-gelatin mixture into the prepared molds or pan. Tap gently on the counter to remove air bubbles and level the surface.

Refrigerate uncovered for 30 minutes, then cover loosely and chill until firm, about 3–4 hours. The jelly is ready when it jiggles but holds its shape and a knife inserted comes out clean.

To unmold, run a thin knife around the edge of the ramekin. If using a pan, line with plastic wrap before pouring to lift out easily. For quicker release dip the bottom of molds briefly in warm (not hot) water for 3–5 seconds, then invert onto serving plates.

Garnish each portion with a small sprig of mint and a pinch of lime zest, if using. Serve chilled. Leftovers keep covered in the refrigerator for up to 3 days.