Mango Rosé Jelly Jars

• Easy
 
• 0:15 Prep
 
• 0:05 Cook
 
• 6 Servings

•  
 
•  Save Recipe

 

by Calypso Mangoes

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This boozed-up dessert is proof that jelly is for everyone!- Calypso Mangoes

Ingredients

• 6 Calypso mangoes
• 3 cups rosé room temperature
• 3/4 cup caster sugar
• 1 tbs gelatine powder
• 300 ml thickened cream
• 2 tbs icing sugar
• 1 packet shortbread *to serve

Method

1. Combine 1 cup (250ml) rosé, sugar and gelatine in a medium saucepan. Gently whisk over medium heat for 3-4 minutes until mixture just comes to the boil. Cool for 10 minutes. Stir in remaining rosé. Strain into a jug. Set aside to cool for 1 hour.
2. Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks. Chop the mango and spoon into the base of jars or glasses. Cut the remaining fruit from the mangoes, discarding the skin. Process the mango until smooth (you should have about ½ cup puree). Cover and refrigerate until ready to serve.
3. Pour the cooled rosé mixture over the mango. Cover and refrigerate 4 hours until set.
4. Whip the cream and icing sugar together to firm peaks. Swirl through the mango puree then spoon over the jelly. Serve with shortbread or meringues