Tropical Fruit Juice Jelly with Coconut Mascarpone - An easy dessert. Sweet and refreshing and quick to make. #fruitjuicejelly #homemadejelly
5 from 1 vote

Tropical Fruit Juice Jelly with Coconut Mascarpone

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6
Author: Marie Roffey
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.
Course: Afternoon Tea, Dessert, Sweets


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 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.


  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. 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.
  3. Make sure to make this recipe ahead to allow for setting time.