Mango jelly

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3 years ago

A very popular and traditional sweet in Venezuela, which is prepared from green mangoes and other times from painted mangoes. This delicious delicacy has an acid to sweet flavor, is polished and has a thick texture.

The rich tradition of sweets in Venezuela has its roots in Spanish recipes which, over time and with the Caribbean touches added, became treasures of our home cooking.


1.5 kg. whole green mangoes

enough water to cover the mangoes

approx. 600 gr. sugar (add the same amount of sugar as pulp)

½ vanilla bean.


Wash the mangoes.

Put the mangoes in a large pot and cover them with water.

Cook the mangoes over medium heat and covered for approx. 30 to 45 minutes, depending on the size of the fruit.

Remove the mangoes from the water, once the skin opens on its own and you feel that the pulp is soft.

Let the mangoes cool slightly before you start peeling them.

Peel the mangoes and extract the pulp with the help of a large grater or strainer. It is very easy: Rub the pulp against the grater or the strainer and you will see that the pulp comes out very easily.


Put the pulp in a pot, add the same amount of sugar as pulp. Cut the vanilla bean in half, scrape it off with the blunt end of the knife, and add both to the handle.

Cook over medium-high heat, stirring continuously with a wooden spoon for approx. 30 to 40 minutes. When lifting the mixture with the spoon it should break and fall with a single blow and it should not drip. The mixture should be easily separated from the bottom and the sides of the pot.

Remove from the burner and take out the vanilla.

In a refractory pan moistened with water, immediately pour the jelly. Level the surface and pat it against the kitchen counter so you don't have any bubbles.

Let it cool.

When the mango jelly is completely cold, store it covered in the fridge.


1.- You can substitute sugar for paper or brown sugar or muscovado sugar.

2.- If it is to your liking, you can add a splash of lemon at the beginning of cooking.

3.- If there are pieces of mango left, you can liquefy the mixture before starting cooking or pass it through a strainer.

4.- When cooking the jelly, you must constantly stir, since the mixture can stick to the bottom of the pot.

5.- Preferably use a wooden spoon.

6.- If it is to your liking, you can add a spice pin.

7.- Our recipe is to be able to cut it. Now, if you find that it is a little soft, continue cooking until you get the desired consistency. The green fruit has enough pectin to thicken the jelly. You will see the consistency once the jelly is very cold.

Enjoy ...

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3 years ago


This is so natural. You did not even use agar. I want to try this. Thanks for the recipe.

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3 years ago

Wow it looks really delicious. It seems kind of easy to prepare, i might try it but mangoes are not much here

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3 years ago