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Mango & vanilla marble jelly
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Ingredients:
  • 800g (about 4 mangoes) fresh mango pulp*
  • 1 lemon, juiced
  • 30g powdered gelatine
  • 250ml mascarpone
  • 120g thick Greek yoghurt
  • 110g (1/2 cup) caster sugar
  • 300ml thick cream
Instructions:
  • Blend ripe, juicy mango flesh in a food processor to a creamy consistency. Incorporate tangy lemon juice and blend again until fully mixed.
  • Combine half of the gelatine with 60ml (1/4 cup) of water in a heatproof cup. Melt the gelatine in a hot water bath until clear. Mix the gelatine into the mango puree and chill while preparing the vanilla jelly.
  • Combine mascarpone, yogurt, vanilla, and caster sugar in a bowl. Melt the remaining gelatine with 2 tablespoons of cold water in a cup over simmering water. Once clear, stir into the mascarpone mixture.
  • Beat the cream until soft peaks form. Mix it gently into the mascarpone mixture, then chill for 20 minutes until the jelly mixtures start to set. Gently swirl the mixtures for a marbled effect. Pour into a jelly mould and refrigerate until fully set. Briefly place the base of the mould in warm water to release the jelly, then flip onto a plate to serve.

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