Mango Almond Cream Jelly

This is a great recipe for the whole family to enjoy anytime of the year.

• Prep Time: 25 Minutes
• Cook Time: 4 hours setting time
• Servings: 10

• Ingredients

Mango Jelly

300ml mango nectar
1½ tbs (approx 20g) powdered gelatine
2 tbs brown sugar
1 large lime
300g frozen mango cheeks*, defrost and drain well

Almond Cream Jelly

400g can condensed milk
440ml can coconut milk
165ml can coconut cream
1¼ tbs (approx 15g) powdered gelatine
½ tsp almond essence, or to taste*

• Directions

• Bring mango nectar to simmer in chefseries 2.4 Litre Saucepan. Add gelatine and sugar and stir with TupperChef Spatula until dissolved. Set aside to cool.

  Zest and Juice lime with Bake 2 Basics Citrus Wonder.

  Place mango cheeks in Quick Chef II with blade insert and process until smooth. Add zest, juice, nectar and sugar. Process until well mixed.  Add the cooled gelatine and process.

  Pour into seal inverted Jel Ring®, seal and refrigerate until just set. Approx 1 hour.

  Meanwhile, bring the condensed milk, coconut milk and cream to a simmer in chefseries 2.4 Litre Saucepan. Add gelatine and almond essence and stir with TupperChef Spatula until dissolved. Set aside to cool a little then transfer to the Bake to Basics Mix-N-Pour and refrigerate for 30 minutes to cool and thicken a little.

  Un-seal Jel Ring and pour almond cream on top of firm mango layer, re-seal and refrigerate for 3 hours or until set. Unmold and invert onto serving platter. 

   

  Tips

  Canned mango may be used instead of frozen mango.  Canned mango gives good colour and a smoother texture.

  Mango nectar is available in the long life fruit drink section of the supermarket (not refrigerated).