(In the tune of a kiddy song, "This the way we wash our hands")
This is the way we eat our jelly
Eat our jelly
Eat our jelly
On a cold and frosty morning
I must admit that it is quite embarrassing that I've gone crazy making too much jelly!!! All because we all have different version of our favourite jelly and I've been making several varieties of jelly to suit our individual taste.
This mango pudding jelly recipe from about.com is my favourite. Instead of cream, I've used evaporated milk to make this low fat and low sugar jelly. I simply love it mainly for the fact that this jelly is made with all natural ingredients...real mangoes with no artificial colouring. Another good thing is that I can adjust the amount of sugar added according to my taste. Good to know that this recipe is versatile that it can be varied by replacing evaporated milk with coconut milk for a dairy-free jelly.
Despite all the facts that I like about my favourite jelly, my husband doesn't like its soft "custard texture". He likes the firm kind of jelly just like the commercial ones sold in the supermarkets. This mango pudding from Happy Home Baking is exactly what my husband like. This recipe is really easy to make and very delicious to eat.
As for my son, all that he wants is blue jelly made with blueberries in blue cups. Everything has to be BLUE with no exceptions.
Now, who do you think is the real fussy jelly person?
|My favourite mango pudding jelly...all made with real mangoes!|
|It has a soft "custard" creamy texture.|
|This is my husband's favourite, fast and easy mango pudding jelly.|
|My son favourite, ALL BLUE JELLY!|
|"Mummy, I love my BLUE JELLY!"|
Here's the recipes of our favourite jelly.
(with my modification and extra details in blue)
My favourite mangoes pudding jelly from About.com
2 medium to large ripe mangoes (650 ml of mangoes puree)
3 tsp gelatine (16g)
1/2 cup hot water
1/3 cup white sugar (reduced to 50g)
1 cup good-quality coconut milk* (replaced with low fat evaporated milk)
Make sure your mangoes are ripe - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.
In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.
Add the sugar to the hot water/gelatin mixture and stir to dissolve.
Add this mixture to the mango in the food processor/blender. Also add the coconut milk (evaporated milk). Blitz briefly until ingredients are combined.
Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit (or extra evaporated milk) and ENJOY!
*For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk. For a richer pudding, use 1 cup whipping cream, or 1/2 cup whipping cream and 1/2 cup milk.
My husband's favourite mangoes pudding jelly from Happy Home Baking
1 packet (90g) of jelly crystals (I used Aeroplane mangoes flavour jelly, 85g per pack)
1 cup (250ml) of boiling water
1 can of Carnation Evaporated Milk (I used 98% fat free one, 185ml per can)
1 mango, cut into small cubes
Pour a cup of hot boiling water into a bowl, stir in the jelly crystals making sure the crystals dissolved completely. (If the crystals doesn't dissolve completely, heat the mixture in a saucepan, stir till the crystals dissolve completely.) Set aside and let it cool off a little.
Add in the can of evaporate milk. Stir in the mango cubes. Mix well. Spoon into jelly cups. Chill in fridge to set.
After filling the jelly cups, use a teaspoon to remove air bubbles which will form on the surface, otherwise there will be unsightly bubbles on the surface of the pudding when set.
My son's blue jelly
Make 8-9 mini serves (500ml of jelly).
1 packet Aeroplane blue jelly, 85g
1 cup (250ml) of boiling water
200ml cold water
1 can blueberries (425g), drained
Empty contents of packets into a bowl and add 1 cup of boiling water. Stir and dissolve well. Add 200ml of cold water and stir. Distribute blueberries into the cups and then spoon the jelly mixture into the cups. Refrigerate until firm and wobbly (minimum 4 hrs). Place in the refrigerator to set until firm, and then serve.
Enjoy these jellies.