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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Mango jelly mooncakes are mixed with many beautiful colors. Not only are they crunchy and chewy, the cake dish also has a very delicious sweet and sour flavor and does not feel greasy when eaten. Let’s join Tastetutorial.com into the kitchen to discover the recipe right away!
Ingredients for Mango Jelly Mooncakes For 6 cakes
Mango 2 pieces Crunchy jelly powder 1 tablespoon Chewy jelly powder 1/2 tablespoon Mirinda soda flavor 165 ml (1/2 can) Strawberry syrup 2 tablespoons Sugar 300 gr
How to choose sweet mangoes
- Choose fruits with evenly yellow skin, not soft or wrinkled.
- Prefer fruits with a firm stem, slightly indented into the flesh.
- Additionally, good mangoes will have taut skin, few bruises, not bumpy, and have a natural fragrance.
Where to buy strawberry syrup, Mirinda cream soda flavor?
- You can buy strawberry syrup, Mirinda cream soda at supermarkets, grocery stores, markets, etc. Additionally, you can visit the nearest Tastetutorial.com supermarket to buy or order online on the website bachhoaxanh.com.
- Wherever you buy, you should choose a reputable seller, carefully check the quality of the canning, and the expiration date of the product to ensure the health of your family!
Tools required
Blender, pot, knife, ladle, spoon, strainer, mooncake jelly molds,…
How to make mango jelly mooncake
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Soak jelly and sugar
Put 1 tablespoon of crispy jelly powder, 1/2 tablespoon of chewy jelly powder, 900ml of filtered water, and 300gr of sugar into a large bowl.
Stir the mixture well and let it sit for about 30 minutes for the jelly powder to swell.
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Blend the mango
First, wash the mango briefly to remove dirt from the skin. Then, cut the mango and make several cuts on the flesh into small square pieces.
Next, use a spoon to scoop out the flesh and put it into a blender to puree. Finally, strain the blended mango through a sieve for a smooth consistency.
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Make the mango filling
Place a pot on the stove, add 300ml of soaked agar-agar water and stir continuously over medium heat until it boils.
Then, add the filtered mango puree and continue stirring until the mixture boils and thickens slightly.
Tip: To make the mango jelly clear and beautiful, remember to skim off the foam that rises on the mixture during cooking.Pour the mango mixture into small ice molds and place them in the freezer for about 20 minutes to set.
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Make Mirinda jelly water
Place a new pot on the stove, add 300ml of soaked jelly water, and 165ml (1/2 can) of Mirinda cream soda. Stir the mixture over medium heat until it boils, skim off the foam, then turn off the heat.
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Make strawberry jelly water
Place a new pot on the stove, add 300ml of the remaining soaked jelly water, and 2 tablespoons of strawberry syrup. Stir well over medium heat until the mixture boils vigorously, then turn off the heat.
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Poured Molds
First, pour about 2 tablespoons of Mirinda jelly water into each mold and let the mixture set slightly for about 7 – 10 minutes.
Next, add the mango jelly on top, then add about 2 – 3 tablespoons of strawberry jelly.
Finally, let the jelly set at room temperature or you can place it in the refrigerator to save time.
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Final Product
The mooncake with mango jelly is incredibly eye-catching with various colors. The jelly is crunchy and slightly chewy when eaten, combined with the sweet and sour flavor of strawberry, Mirinda, and the special mango filling. Once you try it, you will definitely love it!
Tips for making jelly without separation and clumping
- There is a small tip to help the jelly cook better and not clump together: you should mix the jelly powder with sugar first before cooking it with water.
- You should soak the jelly in water beforehand so that it expands and dissolves more easily when cooked.
- For layered jelly, you should wait for the first layer to set (usually for thin jelly layers, it will take about 10 – 15 minutes), slightly firm on the surface, before adding the second layer on top. Avoid adding the second layer while the first layer is still loose; they will quickly blend together.
- Or if the jelly layer has completely set, you can use a toothpick to poke evenly on the surface before pouring the next layer in.
Tips for storing jelly mooncakes
- You should cover the jelly tightly and store it in the refrigerator for 3 – 5 days.
- Do not store the mooncakes at room temperature because jelly can spoil very easily.
With the how to make mooncakes with mango jelly filling that is both chewy and crispy, you will have an ideal delicious dish to prepare for your family to enjoy during this festive day! Wishing you success in your preparation!
