This easy mango jelly recipe (aka homemade mango jello) is made from four simple ingredients (including real mango!) and takes just 15 minutes to prep. The hardest part is waiting for it to set!
- 2 heaping cups mango chunks (approx. 2 large fresh mangoes or use frozen mango chunks that have been thawed first)
- 2 cups water, divided
- 2 tablespoons gelatin powder, unflavored & grass-fed
- 2 tablespoons – 1/4 cup honey (see notes)
- Puree mango: Place the mango chunks in a blender or food processor and blend until it becomes a smooth mango puree.
- Bloom the gelatin: Pour 1/2 cup of the water into a small bowl and sprinkle the gelatin over the top. Stir to combine and set aside to let the gelatin “bloom” or rehydrate.
- Simmer mango mixture: In a medium saucepan, combine the mango puree, remaining water and honey. Bring to a simmer over medium-low heat and gently simmer for 2-3 minutes.
- Whisk in gelatin: Remove the saucepan from the heat and whisk in the gelatin mixture until the gelatin has dissolved. Place saucepan over low heat if needed but make sure the mixture is not boiling when you whisk in the gelatin or it could weaken the gelatin protein and your jelly may not set.
- Strain mixture: Pour the mixture through a fine mesh sieve into a large glass measuring cup or bowl to catch any lumps or bits of gelatin that did not dissolve.
- Assemble and chill: Divide the jelly mixture between 4 to 6 small jars or serving glasses. Chill in the fridge until set (about 3-4 hours). Timing will depend on the temperature of your fridge and the depth of the jelly in the jar or glass.
- Serve: Serve as is or add some toppings and enjoy! The mango jellies can be stored covered in the fridge for up to 1 week.
- Gelatin Powder: I recommend using a good quality unflavored, grass-fed and pasture-raised powdered gelatin. I use this Great Lakes Gelatin. Vital Proteins Gelatin is another great option. Just make sure that you don’t accidently grab collagen peptides since collagen powder won’t gel.
- How much honey to add? I provided a range since the amount of honey added will depend on how sweet the mango is that you are using and your personal preferences.
- Jars: I usually pour the jelly mixture into jars. I like to use 8-oz (250 ml) glass mason jars (the shorter, wider ones). In the photos, I used these glass jars but I also use these 8-oz wide mouth mason jars often.
- Chilling Tip: I like to first chill the jars in the fridge for 1 hour uncovered and then add the lids for the remaining chill time to prevent a hard skin from forming on top. If the jellies are covered immediately, you might end up with some watery condensation on top since they are still usually slightly warm when they go into the fridge.
Keywords: mango jelly, homemade mango jello, mango jellies