• Mango and passionfruit jellies (Petrina Tinslay)Source: Petrina Tinslay

A great gift for a dinner party host: find some lovely white cardboard boxes and once opened your host will be delighted by the golden glow of these gorgeous jellies.

Makes
48

Preparation

20min

Cooking

15min

Skill level

Easy
By
7
Average: 3.2 (5 votes)
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Ingredients

  • 500 ml mango puree (approximately 2 large mangoes pureed in a food processor)
  • ¼ cup passionfruit juice (strained from the pulp of approximately 6 large passionfruit)
  • 1 cup sugar
  • ½ cup liquid glucose
  • 1 tbsp lemon juice
  • 12 (20 g) gelatine leaves
  • 1 cup icing sugar
  • 1 cup cornflour

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 4 hours or overnight

Grease and line an 18 cm x 28 cm pan with baking paper.

Combine the mango puree, passionfruit juice, sugar and glucose in a large saucepan. Bring to the boil over a high heat and cook, stirring constantly, for 15 minutes until thick and “jammy”. It should be reduced and thick with a translucent appearance.

Add the lemon juice and cook for a further 30 seconds. Remove from the heat.

Place the gelatine leaves into a medium mixing bowl and cover with cold water, allow to soak for 5 minutes.

Drain the gelatine leaves well and add to the hot mango mixture, whisk well to combine.

Pour into the prepared pan and refrigerate uncovered for 4 hours or overnight.

Once set remove from the refrigerator and turn out the jelly onto another piece of baking paper, allow to come to room temperature. Cut the jelly into 2 cm squares.

Sift together the icing sugar and cornflour in a large bowl and toss the jellies in the mixture. Sprinkle a thick layer of the icing sugar and corn flour into the base of cardboard cake box and carefully pack in the jellies making sure they are not touching, layer with baking paper if needed. Sprinkle well with the remaining icing sugar and corn flour and store at room temperature for up to 2 weeks.

 

the food dept. fact
• When packaging these for gifts use small cardboard boxes or paper bags and sprinkle liberally with the icing sugar and cornflour mixture. If they are stored in plastic bags or plastic containers they will sweat and become sticky.

 

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.