How to make Singaporean Mango Jelly -
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
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 Musk Melon Granita with Pumpkin Seeds Brittle Chocolate Sticks with Strawberry Sauce Paneer Ki Kheer Peanut Butter Chocolates
Singaporean Mango Jelly Recipe Card
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.
Prep Time : 6-10 minutes
Cook time : 5-6 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Singaporean Mango Jelly Recipe
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.
Nutrition Info
Calories : 1857 Kcal
Carbohydrates : 255.1 gm
Protein : 19.6 gm
Fat : 83.9 gm
Other : 0
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
