This Tropical Fruit Juice Jelly with Coconut Mascarpone will make you feel like it’s Summer wherever you are. They’re like a little ball of sunshine in a glass. Just imagine for a moment, you’re enjoying the company of friends, you’ve just finished throwing a “prawn on the barbie” and now you’re sitting with a Mango Daiquiri and some simple but delicious jelly.
If you love simple desserts, you’ll love this Easy Creamy Mango Sorbet or this Lemon Curd Mousse.
Ok, put the Pina Colada down people. You only have 2 hands and you are going to need one of those to hold this glass of golden goodness and the other to shovel it into your mouth hold the spoon.
Gotta love a quick and easy homemade jelly
Aside from being all tropical and sweet and refreshing, these are very easy to make. Use your favourite tropical fruit juice, sugar, water then add some gelatine and a few slices of mango. Now sit back and relax while you let the fridge do the work of setting the jelly, then top them with some coconut mascarpone for which you’ve already lazily stirred together ingredients, plus some more mango and passionfruit. Oh and if you want to be all fancy-like a little bit of lime zest and a grilled pineapple skewer. Phew! Tough going but you got through it and now you can eat.
Seriously, easy and perfect for a quick family treat or serve them to a group of friends. The bonus about desserts like these is that they require very little effort and you can make them ahead of time. Even the day before.
Click here to pin this recipe for later!
The finishing touch
The pineapple skewers in these photos are wedges of fresh pineapple, grilled on a dry hot grill just until you see the grill marks. They make a great little accompaniment.
More tropical desserts you’ll love
- Pineapple Coconut Cupcakes
- Homemade Mango Curd
- Mango Tart
- Pineapple Curd
- Passionfruit Tart
- Mango Coconut Cheesecake
Ingredients
For the Tropical Fruit Juice Jelly
- 2 cups tropical fruit juice
- 2 cups water
- 1/4 cup white granulated sugar
- 4 teaspoons powdered gelatine
- 1 medium mango, thinly sliced
For the Coconut Mascarpone
- 125 g mascarpone
- 2 tablespoons milk (notes)
- Splash of coconut extract (notes)
- 1 tablespoon icing (confectioners / powdered) sugar
- 1/4 teaspoon vanilla extract
To serve
- 4 tablespoons passionfruit pulp
- 1 whole pineapple
- Lime zest & mint leaves to decorate
For best results, always weigh ingredients where a weight is provided
Instructions
For the Tropical Fruit Juice Jelly
- 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.
For the Coconut Mascarpone
- Mix together the mascarpone, milk, sugar, vanilla & coconut extract and divide evenly among the set jellies.
For the grilled Pineapple wedges
- 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.
To serve
- 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.
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- The combination of milk and coconut extract is so that you don’t need to open a whole tin of coconut milk just for 2 tablespoons but you can use coconut milk if you have it handy, instead of the milk & extract combination.
- Make sure to make this recipe ahead to allow for setting time.
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