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    Fruit Recipes » Mango Recipes

    Mango Jelly

    Published: Oct 2, 2014 · Modified: Apr 4, 2021 by Debjani · This post may contain affiliate links · 1 Comment

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    Though easily available in stores but the taste of the homemade Mango Jelly is nothing but over the top and there is one more reason for which I prefer to prepare it at home; in the homemade Jelly I use my favourite variety of Mango – Himsagar or Lyangra instead of big ones like Safeda or Alfanso. For me making Mango Jelly is a pleasure...I just got mesmerized by the Amazing Smell, Awesome Colour and A1 taste of homemade Mango Jelly.. 
    Mango Jelly Recipe Indian
     
    Homemade Mango Jelly can be served as it is as a dessert or with Bread or can be used as topping for Cheesecake... It is really easy to make Mango Jelly at home and it can be prepared with very basic ingredients available in any local market. Here is the link of Mango Cheesecake where I've used homemade Mango Jelly as topping.
     
     

     

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    How to make Indian Mango Jelly

    Mango Jelly


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    • Author: Debjani
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    Ingredients

    Units Scale
    • Ripped Mango: 2
    • Mango Juice: 1 cup
    • Powdered Sugar: ½ cup
    • Gelatin / Agar agar: 1.5 tsp


    Instructions

    1. Take 4 tablespoon water in a small pan and warm it and add Gelatin or Agar agar and dissolve it properly.
    2. Extract Pulp from mangoes and mix it with the mango juice.
    3. Take the mixture in a deep pan and cook in low flame for about 10 minutes or till the mixture turns translucent.
    4. Add powder sugar and cook for another 7-10 minutes in low flame and then add dissolved Gelatin / Agar agar.
    5. Take out the mixture from flame and cool it for around 10 minutes.
    6. Pour it over the cheesecake and spread properly.
    7. Refrigerate till the Jelly set.
    • Category: Jam & Jelly
    • Cuisine: Indian

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    Meet Debjani

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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