Sanjeev Kapoor

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Singaporean Mango Jelly  Recipe

Mango lovers’ dream-come-true!

This recipe is from the book Flavours of the Orient.

Preparation Time : 6-10 minutes

Cooking time : 5-6 hour

Servings : 4

Singaporean Mango Jelly

Main Ingredients

Mango pulp, Ripe mangoes





Level Of Cooking



  • 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


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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