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.
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.
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.
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.