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Dessert

Mango Jelly

A sweet gelatinous dessert made from mango juice, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mango and sugar work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 561 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Mango Jelly

Ingredients

Directions

Prepare

  1. Peel and slice the mangoes.

  2. Add the mango slices to 2 ¼ cups water and boil for 20 minutes.

Strain and set

  1. Strain the mixture through double cheesecloth and add 1 ½ cups water to wash down the juice.

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

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mango + sugartop 22% of all pairs
    Smell alikelow
    Cooked together561 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mangoes
Provide the fruit flavor, natural pectin and body that give the jelly its structure.
Sugar
Adds sweetness and, with boiling, helps the juice thicken and set into a jelly.

The step that matters

Boiling the juice with sugar until it jellies. Sugar and pectin need enough heat and concentration to gel. Boiling too briefly leaves the jelly runny, while overcooking can make it stiff and dull in flavor. The saucer test shows when the set is reached.

“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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