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Dessert

Mango Jelly

A dessert made by boiling sliced mangoes with water and sugar until it sets into jelly.

From an old cookbook · modernised transcription
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 · From a historical cookbook (Internet Archive) · 1 ingredients
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Mango Jelly

Ingredients

Directions

Extract the juice

  1. Peel and slice mangoes.

  2. Add 2 1/4 cups water to the 7 large mangoes and boil for 20 minutes.

  3. Strain through double cheesecloth, add 14 e water gradually, and wash down the juice.

Make the jelly

  1. Add equal parts sugar to the juice, and boil for 10 minutes, or until it jellies when dropped, and cool on a saucer.

By Alexander, Agnes B. (Agnes Baldwin), 1875-1970. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Mangoes
Provides the main flavour and the pulp that becomes the jelly.
Sugar (in the method)
Adds sweetness and helps the juice set into a firm gel.

The step that matters

Boiling the juice with sugar. Boiling concentrates the juice and dissolves the sugar, and the sugar helps the pectin set into a gel. Stop when a drop wrinkles or sheets off a cold saucer, since overcooking makes it stiff and undercooking leaves it runny.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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