Mango Jelly
INGREDIENTS
Mango Jelly
– 1 pack, 25g mango flavored gulaman powder (Mr. Gulaman)
– 1 pack, 35g mango flavored powdered juice mix (Oishi Sundays)
– 4 cups water
Whipped Cream Topping
– half can, 190g Angel Condensada
– 1 can, 370ml Angel All Purpose Creamer, chilled overnight
Assembly
– 160g mango jelly
– 50 grams fresh mango cubes
– 30 grams whipped cream topping
– 1 gram (1 teaspoon) cornflakes
PROCEDURE
- To make mango jelly: Combine gulaman, powdered juice and water in a saucepan. Stir and over medium heat, bring to a simmer. Turn off heat and let cool for a minute. Divide mixture into containers. Set aside to set and cool completely.
- To make whipped cream: Combine Angel Condensada and Angel All Purpose Creamer in a bowl. Using an electric hand mixer or wire whisk, whip mixture until light and fluffy. Set aside in the chiller until ready to use.
- To assemble: Top prepared mango jelly with fresh mango cubes, whipped cream and sprinkle with cornflakes. Serve well chilled.
