A perfect combo of two classic desserts – fruit jelly and mango sorbet – this recipe is a must-try for the warmer weather.
Serves66
Cook time3 mins3 minutes
Prep time30 mins30 minutes, + freezing, 1 min resting & 4 hours chilling time
+ freezing, 1 min resting & 4 hours chilling time
Ingredients
450ml mango nectar
1/4 cup (40g) icing sugar mixture
Juice of 1 lime
1 egg white
3 cups (750ml) tropical flavour juice
5 tsp powdered gelatine
Fresh diced mango, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the sorbet, whisk the mango nectar, icing sugar mixture and lime juice in a medium bowl to combine. Place into a covered freezer-proof container and freeze until firm. Use a fork to break up the sorbet. Transfer to a food processor and add the egg white. Process until pale and creamy. Return to the container. Freeze for about 2 hours or until firm.
Step 2
To make the jelly, place ½ cup of the juice in a large heatproof jug. Add gelatine and whisk with a fork to combine. Set aside for 1 min to dissolve (bloom).
Step 3
Place remaining juice in a medium saucepan on medium heat and bring to a simmer. Add the juice to the gelatine mixture and stir until gelatine is dissolved.
Step 4
Strain the jelly mixture into six heatproof glasses and place in the fridge for 4 hours or until set.
Step 5
Top each jelly glass with diced mango and a scoop of mango sorbet and serve immediately.
FAQs
Your jellies will remain in peak condition for a week (if you can resist it that long). However, fresh mango will break it down so ensure the diced fruit is kept separate.
Yes, but don’t leave it in there too long. Place jelly in the freezer for no more than 20 minutes to help it cool quicker.
