Tropical Fruit Juice Jelly With Coconut Mascarpone Recipes

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TROPICAL FRUIT JUICE JELLY WITH COCONUT MASCARPONE



Tropical Fruit Juice Jelly with Coconut Mascarpone image

Sweet and refreshing Tropical Fruit Juice Jelly is a super easy homemade jelly to make for a crowd or just a few. Add some coconut mascarpone to make it extra special.Make sure to make this recipe ahead to allow for setting time.

Provided by Marie Roffey

Categories     Afternoon Tea     Dessert     Sweets

Time 15m

Number Of Ingredients 13

2 cups tropical fruit juice
2 cups water
1/4 cup white granulated sugar
4 teaspoons powdered gelatine
1 medium mango, thinly sliced
125 g mascarpone
2 tablespoons milk ((notes))
Splash of coconut extract ((notes))
1 tablespoon icing (confectioners / powdered) sugar
1/4 teaspoon vanilla extract
4 tablespoons passionfruit pulp
1 whole pineapple
Lime zest & mint leaves to decorate

Steps:

  • In a large jug, pour the 2 cups of fruit juice and set aside.
  • Bring the water and sugar to a boil in a small saucepan and stir until the sugar dissolves. Add the gelatine and whisk in straight away until dissolved.
  • Pour the mixture through a strainer into the fruit juice. Allow to cool in the fridge for about 15 minutes.
  • Divide the slices of mango between 6 glasses then evenly pour over the jelly mixture.
  • Allow to set for at least 3 hours.
  • Mix together the mascarpone, milk, sugar, vanilla & coconut extract and divide evenly among the set jellies.
  • Cut the pineapple into 8 wedges. Cut out the core and cut off the skin. Poke a skewer into the end of each of 6 of the wedges. Heat a grill and place the pineapple wedges on the hot grill, cooking only until you see grill marks. Turn them and do the other side.
  • Cut some of the remaining pineapple into small chunks.
  • Top the jellies with passionfruit pulp, pineapple chunks, lime zest and mint leaves. Then sit the pineapple wedges on top of each one and serve.

TROPICAL FRUIT JELLY



Tropical Fruit Jelly image

An adaptation of the first place winner of mangos at the Moana Recipe Contest. Though called jelly by the creator, it's probably more of a jam or preserve.

Provided by gailanng

Categories     Jellies

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

5 cups chopped mangoes
1 cup chopped banana
1 cup chopped pineapple
2 tablespoons coconut extract
1/2 lemon, juiced
1 (1 3/4 ounce) box pectin, like Sure-Jell
1 cup sugar
1 dash allspice
1 dash cinnamon
1 dash cardamom
1/2 teaspoon butter, if desired to prevent foaming

Steps:

  • Mix together all ingredients in a large saucepan. Cook on medium heat for 45 - 60 minutes, stirring often, until reaches desired consistency.
  • Process canning jars according to the manufacturer's instructions and recommendations or refrigerate up to 3 weeks.

Nutrition Facts : Calories 442.7, Fat 1.3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 34, Carbohydrate 111.5, Fiber 7, Sugar 88.7, Protein 1.9

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