Description
A delightful and refreshing Mango Jelly Dessert combining the tropical sweetness of ripe mangoes, chewy tapioca pearls, and smooth nata de coco, all enveloped in a creamy condensed milk and all-purpose cream mixture. Perfect for cooling off on a warm day or serving as a sweet treat at gatherings.
Ingredients
Mango Jelly
- 1 pouch mango-flavored jelly powder (gulaman/agar jelly powder - 25g)
- 5 cups water
- 5 tablespoons white sugar
Tapioca Pearls
- 1 cup tapioca pearls (uncooked)
- 4 cups water (for cooking tapioca)
Cream Mixture and Assembly
- 1 can sweetened condensed milk (300ml)
- 2 packs all-purpose cream (250ml per pack, unchilled)
- 2 jars nata de coco (340g each, drained)
- 2 big ripe mangoes (cut into cubes and chilled)
Instructions
- Prepare Mango Jelly: In a pot, combine 5 cups of water with the mango-flavored jelly powder and 5 tablespoons of sugar. Stir until the jelly powder dissolves completely. Heat over medium-high heat until the mixture begins to boil. Pour the hot liquid into a square or rectangular pan or molds, making sure the liquid depth is no more than one inch. Allow it to cool and set firmly. Once set, cut into cubes.
- Cook Tapioca Pearls: Bring 4 cups of water to a rolling boil in a pot over high heat. Add the tapioca pearls and cover the pot. Reduce heat to medium and cook for 15 minutes or until the pearls turn translucent and the core is no longer visible.
- Drain and Rinse Tapioca Pearls: Drain the cooked tapioca pearls using a strainer or colander. Place the pearls into a bowl filled with water to prevent sticking. When ready to use, drain the water and let the pearls sit briefly to remove excess moisture.
- Mix Cream and Sweet Ingredients: In a large bowl, blend the all-purpose cream and sweetened condensed milk until smooth and well combined. Add the drained nata de coco and the prepared tapioca pearls, stirring gently to incorporate them evenly.
- Assemble the Dessert: Fold in the mango jelly cubes and chilled ripe mango pieces gently to avoid breaking them. Ensure all ingredients are combined evenly for balanced flavor and texture.
- Chill and Serve: Cover the bowl and chill the assembled dessert in the refrigerator for at least 1 hour to allow flavors to meld and serve cold for best taste.
Notes
- Ensure tapioca pearls are thoroughly cooked and translucent before removing from heat to avoid a hard center.
- Use ripe, sweet mangoes for the best flavor and natural sweetness in the dessert.
- Chilling the jelly and the assembled dessert improves texture and refreshes the taste.
- This dessert can be served in individual cups or a large serving bowl for sharing.
- Gulaman (agar jelly powder) is plant-based and can be substituted with gelatin if preferred, but preparation times and textures may vary.
