Mango Jelly Salad

Ingredients for Mango Jelly Salad

• 2 cups frozen mangoes, cubed
• 2 jars nata de coco, 340 g each, drained
• 1 cup cooked small tapioca pearls
• 750 ml water
• 1/3 cup mango purée
• 1 tbsp yellow gelatine powder
• 1/4 cup white sugar
• 250 ml chilled all-purpose cream
• 1 can mango condensed milk, 410 ml, adjusted to taste

How to cook Mango Jelly Salad

1. 1.Whisk water, mango purée, gelatine, and sugar in a saucepan until dissolved.
2. 2.Bring to a boil over medium heat, stirring constantly, then pour into a flat container and let set.
3. 3.Cut the firm mango jelly into cubes or strips.
4. 4.Whip chilled all-purpose cream to stiff peaks.
5. 5.Fold jelly, tapioca pearls, nata de coco, whipped cream, and mango condensed milk together, adding condensed milk gradually to taste.
6. 6.Chill for 1 to 2 hours, then gently fold in mango cubes just before serving.