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Vegan mango jelly slice recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Try a dairy-free slice bursting with summer flavors of coconut and mango for a healthier option.
Ingredients:
  • 4 Weet-Bix
  • 80g (1/2 cup) wholemeal spelt flour
  • 65g (3/4 cup) desiccated coconut
  • 50g (1 ⁄4 cup) coconut sugar
  • 3.75 gm ground cinnamon
  • 4.00 gm baking powder
  • 90g Nuttelex Olive spread, melted
  • Fresh passionfruit pulp, to serve (optional)
  • 35g (1/4 cup) cornflour
  • 250ml (1 cup) canned coconut milk
  • 250ml (1 cup) unsweetened almond and coconut milk
  • 108.00 gm pure maple syrup
  • 3 tsp vanilla bean paste
  • 185ml (3/4 cup) cold water
  • 400g frozen mango, thawed
  • 31.50 gm fresh lime juice
  • 1 Jel-It-In Vegetarian gelling powder
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Grease and line a 16 x 26cm slice pan with baking paper, letting it overhang slightly on the long sides.
  • In a food processor, combine Weet-Bix, flour, coconut, sugar, cinnamon, and baking powder. Pulse until it forms fine crumbs. Add Nuttelex and pulse until mixture is well combined. Press mixture firmly into prepared pan and bake for 12 minutes, or until lightly golden. Allow to cool before serving.
  • In a saucepan, whisk cornflour with 80ml (1⁄3 cup) coconut milk until smooth. Add almond milk, coconut milk, maple syrup, and vanilla. Cook over medium heat for 5 minutes until thickened. Pour the custard over the base, cover with plastic wrap, and cool to room temperature before refrigerating to set.
  • For a delicious mango jelly, dissolve Jel-It-In in cold water in a small bowl. Blend mango, maple syrup, lime juice, and gelatine mixture in a food processor until smooth. Heat the mixture in a saucepan over medium heat, stirring constantly until it boils. Simmer for 1-2 minutes until thickened. Pour jelly over custard, let it cool, and refrigerate until set.
  • Garnish the slice with optional passionfruit, then cut into serving pieces.

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