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
1gram (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.
