Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Dessert

Mango jellies with mango chips

From the September 2005 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

2 ½ cups (625ml) fresh mango puree
juice of 1 lime
¼ cup water, plus 100ml extra
2 sachets powdered gelatine
1/3 cup caster sugar
mango chips
2 large mangoes, peeled and thinly sliced

METHOD

Lightly oil 6, 125ml jelly moulds. Place mango puree in a bowl and stir in lime juice.

Pour ¼ cup water into a small bowl, sprinkle gelatine over top. Place bowl in a small pan, with enough water to come halfway up the bowl’s sides. Bring water to a simmer and stir until gelatine is clear. Remove from heat.

In another pan, bring remaining 100ml water to a boil, add sugar and stir over a moderate heat until sugar has totally dissolved. Stir sugar mixture into mango puree, then stir in gelatine mixture. Pour into prepared moulds and refrigerate overnight.

To remove jellies, briefly dip moulds in hot water, then turn out on plates. Serve immediately with mango chips.

To make mango chips, preheat oven to 100°C (80°C fan) and line a baking tray with baking paper. Spread mango slices on paper and bake for 45 minutes. Turn slices over and bake a further 30 minutes, or until chips are crisp and dried out. Cool.