Mango and Coconut Jelly Recipe

This Mango and Coconut Jelly recipe has become a staple in our household, and for good reason. It’s a dessert that manages to be both incredibly simple to make and utterly delightful to eat. From the vibrant, sweet mango layer to the creamy, fragrant coconut topping, each spoonful is a mini-vacation for your taste buds. My kids, usually the harshest critics, devour it in minutes, and even my health-conscious friends are impressed by its naturally wholesome ingredients. It’s light, refreshing, and the perfect guilt-free treat to satisfy any sweet craving, especially on a warm day. If you’re looking for a dessert that’s easy, impressive, and delicious, look no further – this Mango Coconut Jelly is a guaranteed winner.

Ingredients

This recipe uses minimal, wholesome ingredients, focusing on quality and natural flavors. Let’s break down each component and understand why they are so essential to the success of this delightful dessert.

Mango Layer:

• 1 ripe mango (approximately 300-400g), peeled and flesh removed: The star of the show, the mango, brings a burst of tropical sweetness and vibrant color to this dessert. For the best flavor and texture, choose a ripe, juicy mango. Varieties like Alphonso, Ataulfo (honey mango), or Kent are excellent choices due to their sweetness and smooth, non-fibrous flesh. The ripeness of the mango is crucial – it should yield slightly to gentle pressure and have a fragrant aroma. Underripe mangoes will be tart and lack the intense sweetness needed for this jelly, while overripe mangoes might be too mushy. Fresh mangoes are always preferred for their superior flavor and nutritional benefits, packed with vitamins A and C, as well as antioxidants. If fresh mangoes are not in season or readily available, you can use frozen mango chunks, but ensure they are fully thawed and drained of any excess liquid before blending to avoid a watery jelly.
• 1 tbsp grass-fed or organic gelatin (approximately 7-8g): Gelatin is the magic ingredient that transforms the liquid mango puree and coconut milk into a beautiful, wobbly jelly. Opting for grass-fed or organic gelatin offers several advantages. Grass-fed gelatin is derived from pasture-raised animals, often considered a more ethical and sustainable source. Furthermore, grass-fed gelatin is rich in collagen, a protein known for its benefits to skin, hair, nails, and gut health. Using organic gelatin ensures that the animals were raised without synthetic hormones or antibiotics. Gelatin is essentially pure protein and contributes to the nutritional value of this dessert, making it a slightly healthier indulgence compared to purely sugary treats. It’s important to use good quality gelatin, as the flavor and setting power can vary between brands. Bloom’s brand is mentioned as a preferred choice, and reputable brands like Great Lakes Gelatin or Vital Proteins are also excellent options.
• 250 ml boiling water (1 cup): Boiling water is essential for properly dissolving the gelatin. Gelatin requires heat to hydrate and activate its gelling properties. The high temperature of boiling water ensures that the gelatin granules fully dissolve, preventing any grainy texture in the final jelly. It’s crucial that the water is truly boiling when added to the gelatin mixture, as lukewarm water might not be hot enough to dissolve it completely, leading to a grainy or poorly set jelly. Using filtered water is recommended for the purest flavor, especially if your tap water has a strong taste.

Coconut Layer:

• 270 ml canned coconut milk (I like Ayam brand): Coconut milk provides the creamy, rich, and subtly sweet base for the second layer of this dessert. Canned coconut milk is preferred over the refrigerated “beverage” type as it has a higher fat content, resulting in a richer and creamier texture. Full-fat coconut milk is ideal for this recipe as it creates a luxurious mouthfeel and a more distinct coconut flavor. Ayam brand is specifically mentioned as a preferred brand, known for its quality and creamy texture. Other good brands include Thai Kitchen or Native Forest. When using canned coconut milk, it’s normal for it to separate into a thick cream and a thinner liquid. For this recipe, we use the entire contents of the can to ensure the right consistency. Coconut milk is a source of healthy fats, particularly medium-chain triglycerides (MCTs), which are easily digested and can provide a quick source of energy.
• 1 tbsp grass-fed or organic gelatin (approximately 7-8g): Just like in the mango layer, gelatin is crucial for setting the coconut layer into a smooth and creamy jelly. Using the same high-quality grass-fed or organic gelatin ensures consistency and maximizes the health benefits. The gelatin in the coconut layer works in tandem with the gelatin in the mango layer to create a beautifully layered dessert with a delightful textural contrast.
• 1 tsp vanilla (powder, extract, or essence): Vanilla enhances the overall flavor profile of the coconut layer, adding a warm, aromatic depth that complements the tropical sweetness of the mango and coconut. You can use vanilla powder, vanilla extract, or vanilla essence. Vanilla extract, made from vanilla beans steeped in alcohol, provides a more complex and nuanced flavor. Vanilla powder, made from ground vanilla beans, offers a more intense vanilla flavor and tiny flecks of vanilla bean, adding a visual appeal. Vanilla essence, often synthetically produced, is a more economical option but may lack the depth of flavor of extract or powder. Using pure vanilla extract or powder is recommended for the best flavor in this delicate dessert.
• 2 tbsp rice malt syrup, honey, or maple syrup (optional): While the mango and coconut milk naturally contribute sweetness, a touch of added sweetener can elevate the dessert and balance the flavors, especially if your mangoes are not exceptionally sweet. Rice malt syrup, honey, and maple syrup are all excellent natural sweetener options. Rice malt syrup is a mild sweetener with a subtle caramel-like flavor. Honey adds a floral sweetness and antioxidants. Maple syrup provides a rich, distinctive flavor and minerals. The choice of sweetener is a matter of personal preference and dietary considerations. If you prefer a less sweet dessert, you can reduce the amount of sweetener or omit it altogether, especially if you are using very ripe mangoes and full-fat coconut milk, which are naturally sweeter. The sweetener is added to the warm coconut milk to ensure it dissolves properly.

Instructions

This recipe is straightforward and requires minimal kitchen equipment. Follow these step-by-step instructions to create your own stunning Mango Coconut Jelly.

Mango Layer:

1. Purée the Mango: Begin by preparing your mango. Peel the mango and carefully cut the flesh away from the seed. Place the mango flesh into a powerful blender or food processor. Blend until you achieve a completely smooth purée. The consistency should be silky and without any lumps or chunks. A smooth purée is essential for a pleasant texture in the final jelly. If your blender struggles with a small amount of mango, you can add a tablespoon or two of water to help it blend, but try to minimize added liquid to maintain the concentrated mango flavor.
2. Bloom the Gelatin: Sprinkle the gelatin powder evenly over the mango purée in the blender or food processor. Mix it through gently with a spoon or spatula. This step is called “blooming” the gelatin. Blooming allows the gelatin granules to hydrate and absorb liquid before being dissolved in hot water. This ensures a smoother and more even setting process. Let the gelatin bloom for about 5 minutes. You’ll notice the purée thickening slightly as the gelatin absorbs moisture.
3. Dissolve the Gelatin: Measure out 250 ml (1 cup) of water and bring it to a rolling boil, either in a kettle or in a saucepan on the stovetop. Once the water is boiling, immediately pour it into the blender or food processor with the mango purée and bloomed gelatin. Be careful when working with boiling water.
4. Blend Thoroughly: Blend on high speed for about 30-60 seconds, or until you are absolutely certain that the gelatin has completely dissolved into the hot water and mango mixture. The mixture should look smooth and slightly frothy. It’s crucial to blend well at this stage to ensure no undissolved gelatin granules remain, which could result in a grainy texture in the jelly.
5. Pour and Refrigerate: Pour the mango jelly mixture evenly into 4-6 glasses or small dessert bowls. The number of servings will depend on the size of your glasses. Aim for filling each glass about halfway, or slightly more, to leave room for the coconut layer. Carefully transfer the glasses to the refrigerator. Refrigerate for at least 2-3 hours, or preferably longer, until the mango jelly is completely set and firm to the touch. The setting time will depend on the strength of your refrigerator and the thickness of the jelly layer. You can gently jiggle a glass to check if the mango jelly is set; it should wobble slightly but not be liquid.

Coconut Layer:

1. Prepare Coconut Milk: Open your can of coconut milk. If the coconut milk has separated, you can gently stir it to combine the cream and liquid, or you can carefully scoop out the thicker cream from the top, leaving the thinner liquid at the bottom for other uses, if you prefer a richer coconut layer. For this recipe, using the entire contents of the can is recommended for ease and consistency. Measure out approximately half of the coconut milk (around 135 ml) and pour it into a small saucepan. Set the remaining half aside in a separate bowl.
2. Heat Coconut Milk and Sweetener: Place the saucepan with half of the coconut milk over low to medium heat on the stovetop. Add the vanilla extract (or powder/essence) and the sweetener of your choice (rice malt syrup, honey, or maple syrup), if using. Stir gently to combine the ingredients. Heat the mixture, stirring occasionally, until the sweetener is fully dissolved. This should only take a minute or two. Avoid boiling the coconut milk, as this can alter its texture. You just want to warm it enough to dissolve the sweetener and infuse the vanilla flavor.
3. Bloom Gelatin in Cold Coconut Milk: Remove the saucepan from the heat immediately after the sweetener has dissolved. In the bowl with the remaining half of the cold coconut milk, sprinkle the gelatin powder evenly over the surface. Mix together thoroughly with a spoon or whisk until the gelatin is fully dissolved in the cold coconut milk. Blooming the gelatin in cold coconut milk first helps prevent clumping when it’s added to the warm mixture.
4. Combine and Cool: Pour the cold coconut milk and gelatin mixture into the warm coconut milk mixture in the saucepan. Stir continuously and gently until everything is thoroughly combined and the gelatin is completely dissolved into the warm coconut milk. The mixture should be smooth and homogenous. Allow the coconut mixture to cool slightly at room temperature for about 10-15 minutes. This cooling step is crucial. If you pour hot coconut mixture directly onto the set mango jelly, it can melt the mango layer, resulting in layers that are not distinct and visually appealing.
5. Layer and Refrigerate: Once the coconut mixture has cooled slightly but is still liquid (it should be lukewarm to the touch), gently and slowly pour a layer of the coconut mixture on top of the set mango jelly in each glass. Pour carefully to avoid disturbing the mango layer. Return the glasses to the refrigerator. Refrigerate for another 2-3 hours, or preferably longer, until the coconut jelly layer is also completely set and firm.

Chill and Serve:

Once both layers are fully set, chill the Mango Coconut Jelly in the refrigerator until you are ready to serve. This dessert is best served cold, straight from the fridge.

Nutrition Facts (per serving, approximate)

(Note: Nutritional values are estimates and can vary based on specific ingredients used and serving size. These are approximate values for one serving, assuming 6 servings from the recipe and using honey as a sweetener.)

• Servings: 6
• Calories per serving: Approximately 150-200 calories
• Protein: 5-7g (from gelatin and coconut milk)
• Fat: 8-12g (primarily from coconut milk – healthy fats)
• Carbohydrates: 15-20g (from mango and sweetener)
• Sugar: 10-15g (natural sugars from mango and added sweetener)

This dessert is relatively low in calories and sugar compared to many traditional desserts, especially considering it’s naturally sweetened and contains healthy fats and protein. It’s a good source of Vitamin C from mango and collagen from gelatin.

Preparation Time

• Active preparation time: 20-25 minutes (includes puréeing mango, preparing gelatin mixtures, and layering)
• Chilling time: Minimum 4-6 hours (for both layers to fully set)

Total time: Approximately 4 hours 20 minutes – 6 hours 25 minutes (mostly inactive chilling time)

This dessert is perfect for making ahead. You can prepare it a day or two in advance and keep it refrigerated until serving.

How to Serve

Mango Coconut Jelly is delicious on its own, but adding a few simple garnishes and accompaniments can elevate it to a truly special treat. Here are some serving suggestions:

• Salted Pineapple: As mentioned in the original recipe, salted pineapple is a fantastic accompaniment.
  • Dice about half a cup of fresh pineapple into small cubes.
  • Melt 1 tablespoon of salted butter in a skillet over medium-high heat.
  • Add the diced pineapple to the skillet and cook, stirring occasionally, for 3-5 minutes until slightly softened and caramelized around the edges.
  • For a sweeter caramelized pineapple, add 1 tablespoon of your chosen sweetener (honey, maple syrup, etc.) along with the butter.
  • Spoon the warm salted pineapple over the chilled Mango Coconut Jelly just before serving. The warm, salty-sweet pineapple creates a wonderful contrast with the cold, creamy jelly.
• Toasted Coconut Flakes: Toasted coconut flakes add a delightful crunch and enhance the coconut flavor.
  • Spread unsweetened coconut flakes in a dry skillet over medium heat.
  • Toast, stirring frequently, until golden brown and fragrant. Be careful not to burn them; they toast quickly.
  • Sprinkle toasted coconut flakes generously over the top of the jelly before serving.
• Fresh Passionfruit Pulp: Passionfruit’s tangy and slightly tart flavor provides a beautiful counterpoint to the sweetness of the mango and coconut.
  • Cut passionfruit in half and scoop out the pulp and seeds.
  • Spoon fresh passionfruit pulp over the jelly for a vibrant and refreshing garnish.
• Fresh Berries: Berries like raspberries, blueberries, or strawberries add color, freshness, and a touch of tartness.
  • Arrange a mix of fresh berries on top of the jelly for a visually appealing and healthy garnish.
• Whipped Cream or Coconut Whipped Cream: A dollop of whipped cream adds extra richness and indulgence.
  • For a vegan option, use chilled full-fat coconut milk to make coconut whipped cream.
  • Spoon a dollop of whipped cream on top just before serving.
• Mint Leaves: A sprig of fresh mint adds a touch of freshness and visual appeal.
  • Garnish each serving with a small sprig of fresh mint.

Additional Tips for Perfect Mango Coconut Jelly

1. Choose Ripe Mangoes: The flavor of this dessert hinges on the quality of the mangoes. Select ripe, fragrant mangoes that are slightly soft to the touch. If your mangoes are not quite ripe, you can ripen them by placing them in a paper bag at room temperature for a day or two.
2. Use Good Quality Gelatin: Opt for grass-fed or organic gelatin for the best flavor, health benefits, and setting power. Ensure your gelatin is fresh; old gelatin may not set properly.
3. Adjust Sweetness to Taste: The sweetness level is easily adjustable. Taste your mango purée and the coconut milk mixture before adding sweetener. If your mangoes are very sweet or you prefer a less sweet dessert, reduce or omit the added sweetener.
4. Ensure Gelatin is Fully Dissolved: Thoroughly dissolving the gelatin in boiling water for the mango layer and in the warm coconut milk for the coconut layer is crucial for a smooth, non-grainy texture. Blend or stir well until no granules are visible.
5. Cool Coconut Layer Before Pouring: Allow the coconut layer to cool slightly before pouring it over the set mango jelly. This prevents the heat from melting the mango layer and ensures distinct, beautiful layers in your dessert.

FAQ Section – Ingredients

Q1: Can I use frozen mango instead of fresh mango?

A: Yes, you can use frozen mango chunks. Ensure they are fully thawed before blending. Drain off any excess liquid that may have accumulated during thawing, as this can make the mango layer watery. Using fresh mangoes is generally recommended for the best flavor and texture, but frozen mango is a convenient alternative, especially when fresh mangoes are out of season.

Q2: Can I use regular gelatin instead of grass-fed or organic gelatin?

A: Yes, you can use regular gelatin powder if grass-fed or organic is not available. Regular gelatin will still work to set the jelly and provide a similar texture. However, grass-fed and organic gelatin are often considered higher quality and may offer additional health benefits due to their source and processing. The taste difference is usually subtle in a recipe like this.

Q3: Can I use light coconut milk instead of full-fat coconut milk?

A: You can use light coconut milk, but the coconut layer will be less creamy and rich. Full-fat coconut milk is recommended for the best texture and flavor in this recipe. Light coconut milk has a lower fat content and may result in a thinner, less luxurious coconut jelly. If using light coconut milk, you might consider adding a touch more gelatin to ensure it sets properly, but the creamy mouthfeel will be reduced.

Q4: Can I omit the sweetener altogether?

A: Yes, you can omit the sweetener if you prefer a less sweet dessert or if your mangoes and coconut milk are naturally sweet enough for your taste. The mango and coconut milk do contain natural sugars. Taste the mango purée and coconut milk mixture before adding sweetener to determine if you need any additional sweetness. If you omit the sweetener, the dessert will still be delicious, just less sweet.

Q5: Can I use different flavor extracts instead of vanilla in the coconut layer?

A: Yes, you can experiment with other flavor extracts in the coconut layer to customize the flavor profile. Almond extract, coconut extract (to intensify the coconut flavor), or even a hint of citrus extract like lemon or lime could be interesting alternatives to vanilla. Start with a small amount of extract, as some flavors can be quite potent. Vanilla is a classic and versatile choice that complements both mango and coconut beautifully, but feel free to get creative!

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