RECIPES
USING KENSINGTON PRIDE MANGOES
About the Recipe
This Mango Pina Colada Jelly makes a fun and deliciously show-stopping dessert, and can be made with or without a boozy twist!
Ingredients
For the jelly
2 Cups Mango Puree (flesh from about 3 mangoes)
2 Limes – Juice of both and zest of 1
1 Cup Pineapple Juice
1 Cup Coconut Water
1/4 Cup White Rum (Optional)
1/2 Cup Water – at room temperature
3/4 Cup Caster Sugar
2 1/2 Tbs Powdered Gelatin
1/2 Cups Water – at room temperature
2lt capacity jelly mold/bundt tin or 8 individual serving dishes
To serve
Coconut cream
Fresh mint
Diced mango
Preparation
Puree mangoes, pineapple juice and lime juice in a food processor or blender until smooth. Â
In a medium saucepan combine mango mixture, coconut milk, lime zest, sugar and rum (if using). Â
Stir over medium heat until sugar disolved and mixture comes to a simmer, remove from heat.
While the mango mixture heats, sprinkle gelatine over water and allow to hydrate before whisking to combine. Â Stir gelatine mixture into hot mango mixture and whist until gelatine is completely dissolved and combined.
Pour jelly into mould, cover and refrigerate at least 4 hours or until set.
Once set, invert jelly onto serving plate and pour over coconut cream. Â
Sprinkle with mint and serve with diced mango and extra coconut cream.
Hints:
To help release jelly from mould, place in a bowl of warm water for a few seconds until outer edge of jelly just starts to melt.Jelly can be plated ahead of time and stored in the fridge until needed. Â Simply reserve Coconut cream, mint and mango until serving time.If not using rum, replace alcohol with with extra juice or water.