Mango Jelly

Mango Jelly

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

2. The mango is sliced well.

3. Beat the mango pulp into juice.

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

5. Pour the gelatin solution and stir evenly.

6. Add mango juice and mix well.

7. Sieved and poured into molds.

8. Other small jelly made 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.

11. One more piece.

Tips:

1. Gelatine powder is also called fish glue powder, the dilution ratio is 1:30~40.
2. When making gelatin powder, powder: water = 1:5.
3. The melting temperature of gelatin is about 60 degrees. Don't 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 keep it in the refrigerator. If you can't finish it at once, put it back in the refrigerator, or it will melt.
6. After the jelly is solidified, you can eat it without demoulding.
7. For how to make sweet-scented osmanthus, please see "Homemade Sweet-scented Osmanthus".