Mango Jelly

Mango Jelly

1. Gelatine powder is soaked in 75ml of water to make it fully inhaled

2. Sliced mango

3. Beat the mango pulp into juice

4. Add the caster sugar to the remaining 400ml of water, and heat to about 60 degrees over the water

5. Pour the gelatin liquid and stir evenly

6. Add mango juice and mix well

7. Sieved and poured into molds

8. Made other small jelly by the way

9. Put it in the refrigerator and freeze for about 4 hours

10. Take out the mold and top with sweet osmanthus

Tips:

1. Gelatin powder is also called fish glue powder, and the dilution ratio is 1:30 to 40;
2. When soaking gelatin powder, powder: water = 1:5;
3. Gelatine's dissolution temperature is about 60 degrees, do not heat it to boiling, it will fail;
4. The more sugar, the harder it is to solidify;
5. Gelatine has a freezing temperature of 10-15 degrees Celsius, so it should be kept in the refrigerator. If you can’t finish it at one time, put it back in the refrigerator, or it will melt;
6. After the jelly is solidified, you can eat it directly without demoulding;
7. For how to make sweet-scented osmanthus, please see "Homemade Sweet-scented Osmanthus".