How to make Singaporean Mango Jelly Recipe - Mango lovers’ dream-come-true!

This recipe is from the book Flavours of the Orient.

Main Ingredients : Mango pulp ( मैंगो पल्प ) , Ripe mangoes ( पके हुए आम )

Cuisine : Singaporean

Course : Desserts

Singaporean Mango Jelly

Singaporean cuisine is diverse and is influenced by several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of  Malaysian, Chinese, Indonesian, Indian, Western,  Sri Lankan, Thai and also the Middle Eastern.
In Singapore, food is viewed as crucial to national identity as a unifying cultural thread. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.

For more recipes related to Singaporean Mango Jelly checkout Mango Mazaa , Mango Cheesecake , Mango Cream , Mango Bhapa Doi . You can also find more Desserts recipes like Mocha Panacotta, Panchamrutham, Kesari Sheera, Red Pumpkin aur Saeb ke Muffins. Or try out these recipes from Singaporean Cuisine like Singaporean Mango Jelly, Roti Prata, Singapore Noodle Rice, Singapore Noodles.

Singaporean Mango Jelly Recipe Card

Singaporean Mango Jelly
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Prep Time : 6-10 minutes

Cook time : 5-6 hour

Serve : 4

Level Of Cooking : Medium

Ingredients for Singaporean Mango Jelly

  • Mango pulp pureed 200 grams

  • Ripe mangoes peeled & finely chopped 1 large

  • Sugar 150 grams

  • Unflavoured gelatine 6 teaspoons

  • Coconut milk 200 millilitres

  • Milk powder 6 tablespoons

  • Pomegranate pearls to garnish

Method

Step 1

Combine five cups of water and sugar in a pan and cook over low heat until sugar dissolves.

Step 2

Add the gelatine and continue cooking until it gets completely dissolved in the sugar syrup.

Step 3

Remove from heat and add the coconut milk, milk powder and puréed mango pulp and mix until well blended. Stir in the chopped mango.

Step 4

Pour into individual moulds and place in a refrigerator till set. Garnish with the pomegranate kernels and serve.

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