Passionfruit jelly with mango
Serving size: Serves 6
Cooking time: Less than 30 minutes
Course: Dessert
Passionfruit jelly with mango
INGREDIENTS
170g can passionfruit pulp
1 1/4 cups (300ml) unsweetened
pineapple juice
1/3 cup (75g) caster sugar
3/4 cup (180ml) water
3 teaspoons powdered gelatine
2 tablespoons water, extra
2 tablespoons lime juice
1 medium (430g) ripe mango, peeled, chopped finely
3 fresh passionfruit
METHOD
1. Place the canned passionfruit, pineapple juice, sugar and water in a medium saucepan; stir over low heat until sugar is dissolved.
2. Sprinkle gelatine over the extra water in a small bowl. Remove the saucepan from
the heat; stir in the softened gelatine and lime juice. Stir until gelatine is dissolved.
3. Pour mixture into six glasses or bowls; cover with plastic wrap. Refrigerate for several hours or overnight, until set.
4. To serve, top with mango and passionfruit.
Not suitable to freeze. Suitable to microwave.