Sweet Mango Jelly Squares

The moment I first tasted these Sweet Mango Jelly Squares, I knew I had stumbled upon something truly special. It was a sweltering summer afternoon, and the craving for something cool, refreshing, and bursting with fruity flavor was almost overwhelming. I’d been experimenting with mango recipes, trying to capture that quintessential taste of sunshine in a bite. When these jiggly, vibrant squares emerged from the fridge, perfectly set and glistening, my family gathered around with eager anticipation. The first bite was pure bliss – a smooth, cool sensation followed by the intense, sweet, and slightly tangy flavor of ripe mangoes. They weren’t too sweet, just perfectly balanced, with a delightful texture that melted in the mouth. My kids, usually picky eaters, devoured them, their faces lit up with joy, and even my husband, who isn’t typically a fan of jelly desserts, asked for a second helping. These Sweet Mango Jelly Squares have since become a staple in our home, especially during mango season. They are incredibly easy to make, look stunning, and are a guaranteed crowd-pleaser, perfect for everything from a simple after-dinner treat to a vibrant addition to a party dessert table. The natural sweetness of the mangoes shines through, making it a relatively guilt-free indulgence that brings a smile to everyone’s face.

Ingredients

• 2 cups (approx. 480ml) Fresh Mango Purée: Made from about 3-4 large, ripe, sweet mangoes (like Alphonso, Kesar, Kent, or Ataulfo). The purée should be smooth and vibrant.
• 1/2 cup (100g) Granulated Sugar (or to taste): Adjust based on the sweetness of your mangoes. You can also use alternative sweeteners.
• 1/4 cup (60ml) Fresh Lemon or Lime Juice: Adds a touch of brightness and balances the sweetness.
• 2 cups (approx. 480ml) Water: Divided; one part for blooming the gelling agent, the other for the mixture.
• 2 tablespoons (approx. 10-12g) Agar-Agar Powder: The key gelling agent, providing a firm yet tender texture; ensure it’s powder, not flakes, or adjust accordingly. (Alternatively, use 4 packets or 4 tablespoons of unflavored gelatin, bloomed according to package directions if not using agar-agar).
• Pinch of Salt: Enhances the overall flavor profile and balances sweetness.
• Optional: 1/4 teaspoon Cardamom Powder or a few Saffron Strands: For an aromatic, traditional touch.

Instructions

1. Prepare the Mango Purée: Peel and chop the ripe mangoes. Blend them in a food processor or blender until you get a very smooth purée. If your mangoes are fibrous, strain the purée through a fine-mesh sieve to remove any fibers for an ultra-smooth jelly. Measure out 2 cups of purée.
2. Bloom the Gelling Agent (Agar-Agar): In a small bowl, whisk together the agar-agar powder with 1/2 cup of the cold water. Let it sit for 10-15 minutes to bloom. This step is crucial for proper dissolution and gelling. (If using gelatin, follow package instructions for blooming, typically in cold water).
3. Combine Ingredients: In a medium saucepan, combine the remaining 1 1/2 cups of water, mango purée, granulated sugar, lemon/lime juice, and the pinch of salt. If using, add the cardamom powder or saffron strands now.
4. Cook the Mixture: Place the saucepan over medium heat. Stir continuously until the sugar is completely dissolved.
5. Add Bloomed Agar-Agar: Once the sugar is dissolved and the mixture is warm (not boiling), add the bloomed agar-agar mixture to the saucepan.
6. Bring to a Boil: Increase the heat slightly and bring the mixture to a gentle boil, stirring constantly. It’s important to bring agar-agar to a boil for it to activate properly. Boil for 1-2 minutes, continuing to stir to prevent sticking and ensure the agar-agar is fully dissolved. The mixture might thicken slightly.
7. Prepare the Mould: Lightly grease an 8×8 inch square baking dish or glass container with a neutral oil, or line it with plastic wrap, leaving an overhang on the sides for easy removal. This helps in getting the jelly out cleanly.
8. Pour and Set: Remove the saucepan from the heat. If you notice any undissolved bits or want an exceptionally smooth jelly, you can strain the mixture one last time through a fine-mesh sieve directly into your prepared dish.
9. Cool and Chill: Let the mixture cool at room temperature for about 30-45 minutes, or until it’s no longer hot to the touch. Any foam or bubbles on the surface can be gently skimmed off with a spoon.
10. Refrigerate: Once cooled, cover the dish loosely with plastic wrap (don’t let it touch the surface of the jelly) and transfer it to the refrigerator. Chill for at least 3-4 hours, or until the jelly is completely firm and set. Agar-agar sets relatively quickly, even at room temperature, but chilling makes it more refreshing.
11. Cut and Serve: Once fully set, gently pull on the plastic wrap overhang to lift the jelly block out of the dish (if used), or carefully run a thin knife around the edges and invert it onto a cutting board. Cut the jelly into desired square or diamond shapes using a sharp knife. For cleaner cuts, you can dip the knife in hot water and wipe it clean between cuts.
12. Enjoy: Serve the Sweet Mango Jelly Squares chilled.

Nutrition Facts

• Servings: Makes approximately 16 squares (when cut from an 8×8 inch pan).
• Calories per serving (approximate): 60-80 kcal (This can vary significantly based on mango sweetness and sugar added).
• Vitamin C: Mangoes are a rich source of Vitamin C, an antioxidant that supports immune function.
• Dietary Fiber: Mangoes and agar-agar contribute to the fiber content, aiding digestion.
• Low in Fat: This dessert is naturally very low in fat, making it a lighter treat option.
• Natural Sugars: A good portion of the sweetness comes from the natural sugars in mangoes.

Preparation Time

• Active Preparation Time: Approximately 20-30 minutes (includes preparing mangoes, mixing, and cooking).
• Blooming Time (for Agar-Agar): 10-15 minutes.
• Cooling & Chilling Time: At least 3-4 hours in the refrigerator, plus 30-45 minutes cooling at room temperature.
• Total Time (from start to ready-to-eat): Approximately 4-5 hours, mostly inactive chilling time.

How to Serve

These Sweet Mango Jelly Squares are delightful on their own, but here are some creative ways to serve them:

• As a Simple Dessert:
  • Arrange them neatly on a platter for an easy and refreshing after-dinner treat.
  • Serve individual portions in small bowls or dessert glasses.
• With Toppings & Accompaniments:
  • Fresh Cream or Coconut Cream: A dollop of lightly sweetened whipped cream or rich coconut cream adds a lovely contrast in texture and flavor.
  • Toasted Coconut Flakes: Sprinkle toasted shredded coconut on top for a delightful crunch and enhanced tropical flavor.
  • Fresh Mint Leaves: Garnish with a few fresh mint leaves for a pop of color and a hint of cool fragrance.
  • Diced Fresh Mangoes: Serve alongside a small bowl of freshly diced mangoes to amplify the mango experience.
  • A Drizzle of Condensed Milk: For an extra touch of sweetness and creaminess, especially popular in many Asian desserts.
• In Dessert Assemblies:
  • Fruit Salads: Cut into smaller cubes and add them to a tropical fruit salad for a surprising texture.
  • Trifles or Parfaits: Layer the mango jelly squares with sponge cake, whipped cream, and fresh fruits in a glass for an elegant presentation.
  • Bubble Tea Topping: Smaller cubes can be used as a fun, homemade topping for milk teas or fruit teas.
• For Parties & Gatherings:
  • Dessert Platter: Include them as part of a larger dessert platter with other sweets and fruits. Their vibrant color makes them visually appealing.
  • Kid’s Parties: Their fun, jiggly texture and sweet taste make them a hit with children. Cut them into fun shapes using cookie cutters (do this before full set if using agar-agar, or after if it’s a softer set).
• As a Light Snack:
  • Enjoy a few squares as a cool and refreshing mid-day snack on a hot day.

Additional Tips

1. Mango Quality is Key: The star of this recipe is the mango. Use ripe, sweet, and fragrant mangoes. Varieties like Alphonso (India), Kesar (India), Ataulfo/Honey Mango (Mexico/South America), or Kent (Florida/Latin America) are excellent choices due to their low fiber content and intense flavor. Taste your mango purée before adding sugar; you might need less if your mangoes are very sweet.
2. Smooth Purée for Smooth Jelly: For the silkiest jelly, ensure your mango purée is completely smooth. If using mangoes known for being fibrous, or if your blender isn’t very powerful, take the extra step to strain the purée through a fine-mesh sieve or cheesecloth. This small effort makes a big difference in the final texture.
3. Agar-Agar Activation: Agar-agar needs to be boiled for it to set properly. Don’t just warm it; bring the mixture to a rolling boil for at least 1-2 minutes while stirring constantly. If not boiled sufficiently, your jelly might not set firmly. Also, ensure the agar-agar powder is fully dissolved in the cold water during the blooming stage to prevent a grainy texture.
4. Adjust Sweetness and Tang: Taste the mango mixture before adding the agar-agar and adjust the sugar and lemon/lime juice to your preference. Some mangoes are sweeter than others, and personal preference for tartness varies. The lemon/lime juice not only adds brightness but also helps to cut through the sweetness and enhance the mango flavor.
5. Flavor Enhancements: While delicious on its own, consider adding subtle flavor enhancers. A pinch of cardamom powder, a few strands of saffron infused in a tablespoon of warm milk (added with the purée), a tiny drop of rose water, or even a hint of ginger juice can elevate the flavor profile, giving it an exotic twist.
6. Dealing with Foam: Sometimes, boiling the mixture can create foam on the surface. While it’s harmless, skimming it off with a spoon before pouring the mixture into the mold will result in a clearer, more aesthetically pleasing jelly.
7. Cutting and Releasing: To get clean, sharp-edged squares, ensure the jelly is fully set and very cold. Use a sharp, thin-bladed knife. Dipping the knife in hot water and wiping it dry between cuts can help make the process smoother and prevent the jelly from sticking. If you didn’t line your dish with plastic wrap, you might need to briefly dip the bottom of the dish in warm water for a few seconds to help release the jelly.
8. Storage Savvy: Store the Sweet Mango Jelly Squares in an airtight container in the refrigerator. They are best consumed within 3-4 days. Agar-agar jellies are quite stable but can start to “weep” (release water) if left for too long or if not stored properly. Avoid freezing, as it will destroy the delicate texture of the jelly.

FAQ Section

1. Q: Can I use canned mango pulp instead of fresh mangoes?
   A: Yes, you absolutely can use canned mango pulp or purée. It’s a great convenience, especially when fresh mangoes are out of season. However, canned pulp is often pre-sweetened, so make sure to taste it before adding any extra sugar to the recipe. You might need to reduce or even omit the added sugar. Also, check the ingredients for any additives that might affect the flavor.
2. Q: My jelly didn’t set properly. What went wrong?
   A: There are a few common reasons:
   • Agar-Agar Not Boiled: Agar-agar must be boiled for 1-2 minutes to activate its gelling properties. Simply warming it is not enough.
   • Incorrect Agar-Agar Ratio: Too little agar-agar for the amount of liquid will result in a soft or unset jelly. Ensure you’re using the correct amount of agar-agar powder (flakes or strands require different measurements and preparation).
   • Acidic Ingredients: Very high acidity can sometimes interfere with agar-agar’s setting ability. While lemon/lime juice is used here, the quantity is usually balanced. If you added a lot more acidic fruit, it could be a factor.
   • Old Agar-Agar: Agar-agar can lose its potency over time. Use fresh, good-quality agar-agar powder.
3. Q: Can I use gelatin instead of agar-agar? How much should I use?
   A: Yes, you can use unflavored gelatin. The general substitution is roughly 1:1 by volume for powder to powder, but it’s best to follow gelatin package instructions for the total volume of liquid in the recipe (mango purée + water). Typically, for 4 cups of liquid, you might need around 2 to 2.5 tablespoons (or packets) of unflavored gelatin. Bloom gelatin in cold water first, then gently heat to dissolve (do not boil gelatin vigorously like agar-agar). Gelatin will produce a slightly softer, more wobbly jelly compared to the firmer bite of agar-agar. Gelatin is also not suitable for vegans/vegetarians.
4. Q: How can I make these mango jelly squares vegan?
   A: The recipe as written with agar-agar is already vegan! Agar-agar is a plant-based gelling agent derived from seaweed. Just ensure your sugar is vegan (some white sugars are processed with bone char; opt for organic or beet sugar if concerned) and any optional additions are also vegan.
5. Q: Can I add other fruits to this jelly?
   A: Yes, you can. Small pieces of soft fruits like berries or diced peaches can be suspended in the jelly. Add them to the mold before pouring the warm mango mixture, or gently stir them in just before pouring. However, be cautious with certain fruits like fresh pineapple, kiwi, papaya, and figs, as they contain enzymes (bromelain, actinidin, papain) that can prevent agar-agar (and gelatin) from setting unless the fruits are cooked first to deactivate these enzymes.
6. Q: Why is my mango jelly slightly grainy or not smooth?
   A: This could be due to two main reasons:
   • Fibrous Mangoes: If the mangoes used were very fibrous and the purée wasn’t strained, those fibers can affect the texture.
   • Undissolved Agar-Agar: If the agar-agar powder wasn’t fully bloomed or completely dissolved during the boiling process, it can leave tiny, undissolved particles, resulting in a grainy texture. Ensure you whisk it well during blooming and stir constantly while boiling.
7. Q: What are the best mango varieties for this recipe?
   A: The best mangoes are those that are sweet, aromatic, and have smooth, non-fibrous flesh. Some excellent choices include:
   • Alphonso (India): Often called the “King of Mangoes,” known for its rich flavor, sweetness, and creamy texture.
   • Kesar (India): Distinctly sweet and aromatic, with a vibrant saffron color.
   • Ataulfo / Honey Mango (Mexico, Ecuador): Sweet, buttery, and almost fiberless.
   • Kent (USA, Mexico, Peru): Sweet, juicy, and tender with minimal fiber.
     Avoid varieties that are known to be very stringy or tart.
8. Q: How long do these mango jelly squares last, and how should I store them?
   A: Store the Sweet Mango Jelly Squares in an airtight container in the refrigerator. They are best enjoyed within 3-4 days. After this, they might start to weep (release water) or lose some of their freshness, although they might still be safe to eat for a bit longer if stored correctly. Do not freeze them, as freezing and thawing will ruin the jelly’s texture, making it watery and spongy.

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