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!
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
Puree mangoes, pineapple juice and lime juice in a food processor or blender until smooth.
In a medium saucepan combine mango mixture, coconut milk, lime zest, sugar and rum (if using).
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. 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.
Sprinkle with mint and serve with diced mango and extra coconut cream.
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. Simply reserve Coconut cream, mint and mango until serving time.If not using rum, replace alcohol with with extra juice or water.