Tropical mango and ginger jellies

    2 hours 20 min

    Rubicon mango juice is set with slices of mango to make refreshing, sophisticated jellies that taste deliciously fruity and light.

    London, England, UK
    1 person made this

    Serves: 4 

    • 1 sachet powdered gelatine
    • 1 Alphonso mango, peeled, pitted and thinly sliced
    • 20g stem ginger in syrup, finely sliced, plus 3 tbsp syrup from the jar
    • 500ml Rubicon® Mango Drink
    • Mint leaves to decorate

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Put 50ml boiling water into a measuring jug and let it cool for a few moments. Sprinkle in the powdered gelatine and stir to dispense. Allow a few minutes for the gelatine to dissolve to a clear liquid.
    2. Share the mango slices between 4 serving glasses. Add a few slices of stem ginger to each glass.
    3. Add the ginger syrup to the cooled gelatine liquid, then stir in the Rubicon Mango Drink. Share the mixture between the glasses and transfer to the fridge to set for 2-3 hours.
    4. When set and ready to serve, decorate the jellies with mint leaves.


    Cook’s tip! Add some sliced Papaya to the jellies for an added exotic twist.

    See it on my blog

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