Quick & Easy

Mango and raspberry jelly

Mango and Raspberry Jelly
8
30M

Ingredients

Method

1.Drain mango in sieve over small bowl, reserve liquid. Measure ¼ cup mango slices and reserve. Divide remaining mango slices among eight ¾-cup (180ml) glasses.
2.Combine mango jelly crystals with 1 cup of the boiling water in medium jug, stirring until jelly dissolves, stir jelly into reserved mango liquid. Divide evenly among glasses over mango. Cover, refrigerate about 2 hours or until jelly sets.
3.Divide raspberries among glasses over jelly. Combine raspberry jelly crystals and the remaining boiling water in medium jug, stirring until jelly dissolves, stir in the cold water. Divide evenly among glasses over raspberries. Carefullly pour raspberry jelly over raspberries and mango jelly. Cover glasses and chill until jelly sets. Cover, refrigerate 2 hours or until jelly sets.
4.Beat cream in small bowl with electric mixer until soft peaks form. Using rubber spatula, spread equally among glasses, top with reserved mango.

When in season, use one large fresh mango weighing about 600g (1¼ pounds). Peel mango over a small bowl to catch as much juice as possible; cut off mango cheeks, then slice thinly. Squeeze as much juice as you can from around the seed into the same bowl, add enough cold water to make 1 cup (250ml) of liquid to be added to the mango jelly crystals. It is fine to use just one 300ml carton of cream.

Note

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