No-added sugar passion fruit and mango jelly
- 4 Dr Oetker Platinum Grade Leaf Gelatine
- 2 ripe mangoes (400g each)
- 3 passion fruit
- 3tbsp orange juice
- 200g low-fat natural yogurt
Put the gelatine leaves in a large dish. Cover with water. Set aside to soak while you prepare the fruit.
Peel and stone the mango and cut into large chunks. Purée with a handheld blender or in a processor. Put in a measuring jug.
Halve the passion fruit then scoop out the fruit and seeds with a teaspoon. Add the juice to the mango.
Remove the gelatine from the water and squeeze gently to remove excess water. Put in a pan with the orange juice and heat very gently until the gelatine has completely dissolved. Ensure the mixture doesn’t get too hot – it mustn’t even simmer or it won’t set. Add to the mango and stir to combine. The mixture should measure 400ml – if short, add a bit more orange juice or some water.
Stir in the yogurt and pour into 4 glasses. Leave to set in the fridge for at least 2 hrs. Top with the raspberries.