Mango Jelly

Ingredients

• 1/2 pack (48 grams) clear, unflavored Jelly Mix
• 1/2 cup sugar
• 3 cups water
• 6 large ripe Manila mangoes
• 1 cup all-purpose cream
• 1/2 cup condensed milk
• 1 cup mini sago (cooked)

Steps

1. 1

   In a large pot, combine jelly mix, sugar, and 3 cups water. Over medium heat, cook while stirring into a near boil.

2. 2

   Once it starts to boil, remove from heat and pour the jelly liquid into a baking dish. Allow to cool at room temperature and refrigerate for about 1 hour to completely set. Cut into 1-inch cubes.

3. 3

   Peel mangoes and slice the flesh from the pits. Cut the flesh of the five mangoes into cubes and discard the pit and skin.

4. 4

   In a food processor or blender, process the remaining mango into puree consistency.

5. 5

   In a large bowl, combine all-purpose cream, condensed milk, and mango puree. Stir until blended.

6. 6

   Add mango cubes, gelatin, and sago. Gently stir to distribute.

7. 7

   Refrigerate for about 1 to 2 hours to chill. Serve cold.