Mango Passion Jelly Pudding

A refreshing, mildly sweet summer dessert made with mango, agar-agar powder,
mango passion yogurt, sugar and water. Elevate it further topped with custard
and a drizzle of passion fruit pulp to round off a special meal! Delicious!
Glamorous! Luxurious!

Servings: 8

Author:

Prep Time
1 hour

Jelly cooling time + setting time
5 hours, 30 minutes

Total Time
6 hours, 30 minutes

Course:

Dessert

Keywords:

Vegetarian desserts mango pudding jelly Puddings Fruit Jelly Summer jelly

🧂 Ingredients

¼ tsp mild tasting oil (canola) to grease the bundt pan

pantry staple
2 packs of colourless agar-agar powder

plant-based gelatine powder (7gx2)
300 g white sugar

or to taste
5 cups water at room temperature

1,500 mL
2 tsp Yellow liquid food colouring

or as desired
1 sweet ripe mango

washed, peeled, cheeks cut into 1.5 cm cubes (I used Honey Gold) (300g flesh)
300 g no added sugar mango passion fruit yogurt

(I used Chobani Greek yogurt)
170 g passion fruit pulp in syrup or 2 fresh passion fruit pulp

optional for garnish
Custard

optional for garnish

Instructions

1 Grease the bundt pan - Dip a small piece of paper towel in mild-tasting oil and
wipe an 8-cup capacity bundt pan, including all the intricate crevices or rinse
with water. Greasing with oil or rinsing the pan/mould with water makes
unmoulding easier. Set aside.
2 Make the jelly mixture – In a medium saucepan, combine agar-agar, sugar and
water. Place over medium heat and bring to a simmer (approx. 12-15 mins),
stirring regularly and ensuring all the agar powder and sugar has completely
dissolved. Remove from heat and tint with yellow food colouring until a desired
hue is achieved. set aside to cool slightly for 15 minutes.
3 Make the first layer and cool - (fresh mango layer) - While the jelly mixture is
cooling, dot the base of the prepared bundt pan with mango cubes, making a
pattern (reserve any remainder for garnish, if required). Gently pour just
enough jelly mixture to cover the mango pieces evenly. Reserve the rest of the
jelly mixture for use later. Set aside at room temperature until a skin forms
(15 - 20 minutes). Agar-agar sets at room temperature so, please do not place
the pan into the refrigerator at this point.
4 Check and see if a skin has formed - Touch and feel if a skin has formed on top,
if so, you are ready for the second layer. if not, wait for another 5 minutes.
5 Make the second layer - (mango passion fruit yogurt layer) – Once the reserved
jelly mixture has cooled for about 15-20 minutes, make the second layer. Add the
mango passion yogurt to the reserved jelly mixture in 3 batches, whisking well
with a balloon whisk between each batch, until lump free. The jelly will begin
to look pale yellow in colour. Spoon a tablespoon at a time on top of the first
layer, until all mango passion yogurt is exhausted. Set aside at room
temperature for 30 minutes. Cover and refrigerate for 5 hours or overnight or
until ready to serve.
6 Unmould – Unmould the pudding just before serving (Note 1). Uncover and using
your fingertips, ever so gently, loosen the edges to allow air between the jelly
and the container so that the jelly will slide out. Similarly, loosen around the
centre tube also. Place a just rinsed plate (Note 2) on the top and gently
overturn the mould and the plate.
7 Serve – Slice and serve with a good dash of custard and a drizzle of passion
fruit pulp. You may decorate the hollow of the pudding with freshly cubed mango
and some fresh mint leaves. You may also decorate around the pudding with
strawberries for a pop of contrasting colour, as I have done.

Mango Passion Jelly Pudding

Course:

Keywords:

🧂 Ingredients

Instructions

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