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–+ servings
mango jelly dessert

Mango Jelly

This mango jelly recipe is just two ingredients! Make bouncy, chewy, healthy, and naturally sweet mango jelly that can be eaten plain or cut into shapes like mango jelly stars and added to beverages and so much more.
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Course: Dessert
Keyword: boba, collagen gummy, gelatin, jellies, jelly, mango
Prep Time: 5 minutes
Resting Time: 3 hours
Servings: 1 cups
Calories: 162kcal

Equipment

  • Heat-safe bowl or tempered glass container
  • whisk
  • Small saucepan or microwave to heat the juice
  • Measuring Cups and Spoons
  • Mold, glass dish, or shallow container

Ingredients

Main Ingredients

  • 1 cup Mango juice
  • 2 ½ teaspoons Unflavored gelatin powder

Optional (for variations)

  • White sugar or honey for sweeter or spreadable versions

Instructions

Choose Your Texture First

  • Decide if you’re making:
    Firm mango jelly (sliceable / boba-style) - remove 2 teaspoons of juice
    Regular dessert mango jelly - keep the measurements as is
    Extra-soft or spreadable mango jelly - add an additional 1/4 cup of juice and a tablespoon of honey or sugar

Bloom the Gelatin

  • Pour gelatin powder directly into your mold or heat-safe container.
    Add ¼ of the cold mango juice over the gelatin.
    Whisk gently and let it sit for 1½ minutes until fully bloomed.
    2 ½ teaspoons Unflavored gelatin powder

Heat the Remaining Mango Juice

  • Heat the remaining mango juice until almost boiling (do not boil). Use a saucepan or microwave.
    If making a sweeter or spreadable version, add sugar now and whisk until dissolved (about 1 minute).
    1 cup Mango juice, White sugar or honey

Combine & Dissolve

  • Pour the hot mango juice into the bloomed gelatin. Whisk continuously for at least 3-5 minutes until the gelatin is fully dissolved and the mixture is completely smooth.
    This step is critical for a clean set.

Chill to Set

  • Transfer to the fridge, uncovered to avoid condensation drops, and chill for about 3 hours.
    Once set, cut into cubes, stars, strips, or scoop with a spoon. Dip your shape maker in warm water if it is sticking too much to your jelly.
    If you need to remove the jelly from the mold, dip the mold in hot water for several seconds then flip the mold over on top of a platter.

Nutrition

Nutrition Facts
Mango Jelly
Amount per Serving
Calories
162
% Daily Value*
Fat
 
0.2
g
0
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.03
g
Monounsaturated Fat
 
0.1
g
Sodium
 
32
mg
1
%
Potassium
 
62
mg
2
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
31
g
34
%
Protein
 
9
g
18
%
Vitamin A
 
1737
IU
35
%
Vitamin C
 
38
mg
46
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.