Passionfruit jelly with mango

Passionfruit jelly with mango

Serving size: Serves 6
Cooking time: Less than 30 minutes
Course: Dessert
Season: Summer


170g can passionfruit pulp
1 1/4 cups (300ml) unsweetened
pineapple juice
1/3 cup (75g) caster sugar
3/4 cup (180ml) water
3 teaspoons powdered gelatine
2 tablespoons water, extra
2 tablespoons lime juice
1 medium (430g) ripe mango, peeled, chopped finely
3 fresh passionfruit


1. Place the canned passionfruit, pineapple juice, sugar and water in a medium saucepan; stir over low heat until sugar is dissolved.

2. Sprinkle gelatine over the extra water in a small bowl. Remove the saucepan from

the heat; stir in the softened gelatine and lime juice. Stir until gelatine is dissolved.

3. Pour mixture into six glasses or bowls; cover with plastic wrap. Refrigerate for several hours or overnight, until set.

4. To serve, top with mango and passionfruit.

Not suitable to freeze. Suitable to microwave.

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