Vegan Mango Jelly
Made with ripe, juicy mangoes and agar agar, this jelly is easy to make, visually appealing, and a hit with kids and adults alike.
Servings: 6 pieces
Calories: 97.1kcal
Equipment
- Bowl
- Moulds
Ingredients
- 1/3 cup Mango puree
- 4 grams Agar agar strands 1 teaspoon
Instructions
- Take the mango puree in a saucepan and ¼ cup water (if you add sugar, you can add it now).
- Cut the agar agar strands into small strips. Add these small strips to the saucepan with the mango puree.
- Heat the saucepan and stir the mango mixture until the agar strands dissolve. Once the agar strands have dissolved, remove the saucepan from the heat and strain the mixture.
- Pour the mango mixture into the moulds. The jelly sets as the mixture cools down.
- Once it is cooled down, refrigerate the moulds for at least 2 hours. Demould before serving.
Notes
- If you are adding sugar, you can add 2 tablespoons while heating the mango mixture.
- The jelly stays good for a week when stored in air air-tight container in the refrigerator.
- In this recipe, I have directly used agar strands while cooking, but you can soak the strands for 10 minutes to speed up the dissolving.
- Though you can use canned mangoes, I would suggest using the natural ones. Choose Alphonse, Banganapalli, or Imam Pasand varieties as they are non-fibrous and juicy.
- If you are using agar agar powder instead of strands, you can use 1 teaspoon.
Nutrition
Calories: 97.1kcal