Name: Passionfruit jelly with mango
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 170 gram can passionfruit pulp; 1 1/4 cup (300ml) unsweetened pineapple juice; 1/3 cup (75g) caster sugar; 3/4 cup (180ml) water; 3 teaspoon powdered gelatine; 2 tablespoon water, extra; 2 tablespoon lime juice; 1 medium (430g) ripe mango, peeled, chopped finely; 3 fresh passionfruit

Passionfruit jelly with mango

Ingredients

170 gram can passionfruit pulp

1 1/4 cup (300ml) unsweetened pineapple juice

1/3 cup (75g) caster sugar

3/4 cup (180ml) water

3 teaspoon powdered gelatine

2 tablespoon water, extra

2 tablespoon lime juice

1 medium (430g) ripe mango, peeled, chopped finely

3 fresh passionfruit

Method

1.Place the canned passionfrult, 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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy