Mango Vanilla Marble Jelly

The ingredient of Mango Vanilla Marble Jelly

• 800g about 4 mangoes fresh mango pulp
• 1 lemon juiced
• 30g powdered gelatine
• 250ml mascarpone
• 120g thick greek yoghurt
• 1 teaspoon vanilla extract
• 110g 1 2 cup caster sugar
• 300ml thick cream

The Instruction of mango vanilla marble jelly

• place the mango flesh in a food processor and process until smooth add the lemon juice and process to combine
• place half the gelatine in a heatproof cup with 60ml 1 4 cup of water place cup in a pan of simmering water and stir until clear then stir into mango puree refrigerate while you make vanilla jelly
• place the mascarpone yoghurt vanilla and caster sugar in a bowl and mix to combine place remaining gelatine and 2 tablespoons of cold water in a cup in a saucepan of simmering water when clear stir into mascarpone mixture
• whip cream until soft peaks form fold into the mascarpone mixture then refrigerate for 20 minutes until both jelly mixtures are starting to set gently fold mixtures together to give a marbled effect pour into the jelly mould and return to the fridge to set completely place the base of the mould briefly in warm water to loosen then turn out onto a serving plate and serve

Nutritions of Mango Vanilla Marble Jelly

calories: 798 738 calories
calories: 56 grams fat
calories: 37 grams saturated fat
calories: 60 grams carbohydrates
calories: 58 grams sugar
calories: n a
calories: 14 grams protein
calories: n a
calories: 120 33 milligrams sodium
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calories: nutritioninformation