Passion-fruit-and-mango-jelly

No-added sugar passion fruit and mango jelly

Pretty cups bursting with tangy, fruity flavour - plus these desserts only contain naturally occurring sugars

By , 31 July 2017

(66 votes)

No-added sugar passion fruit and mango jelly
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 249g serving contains
  • Energy

    625KJ

    149KCAL

    7%
  • Fat

    1.0g

    low

    1%
  • Saturates

    0.5g

    low

    3%
  • Sugars

    26.6g

    med

    30%
  • Salt

    0.10g

    low

    2%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 251kJ/60kcal.
Ingredients
  • 4 Dr Oetker Platinum Grade Leaf Gelatine
  • 2 ripe mangoes (400g each)
  • 3 passion fruit
  • 3tbsp orange juice
  • 200g low-fat natural yogurt
Method
  • 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.