Since I made Fruit Salad Jelly (Vegetarian), I have been making all sort of Agar (OR Kanten) Jellies, often with fresh Fruit. And this Mango Jelly is my favourite so far. You can set this Mango Agar Jelly in serving glasses OR jelly moulds. Today I used 16cm round cake tin. You can use a plastic container OR whatever you have.
2 cups Mango Nectar (Mango Juice)
4g (1 & 1/4 teaspoon) Agar Agar Powder *OR 4g Kanten Powder
1 to 2 tablespoons Sugar *optional
1 large Mango *cut into small pieces
- Place Mango Nectar and Agar Agar Powder in a saucepan and mix well. Bring to the boil over medium heat, stirring frequently. Once boiling, lower the heat and simmer for 1 minute.
- Remove from heat and add Sugar if more sweetness is required. I added 1 tablespoon today. Add Mango pieces and mix to combine.
- Cool slightly, but do not leave it for too long because this Jelly sets at room temperature. Pour it into serving glasses OR jelly moulds. Today I used 16cm round cake tin. Cool in the fridge to set. It won’t take very long.
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