Marshmallow Mango Jelly Recipe

Name: Marshmallow Mango Jelly
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Korean
Ingredients: 22g Gelatin; 100g Ground mango; 100g Sugar; 45g Starch syrup; 20g Egg white; 50g Sugar; 10g Starch syrup; 4g Gelatin

by Cooking Tree 2022-05-12

written by Cooking Tree 2022-05-12

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Marshmallow Mango Jelly is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made marshmallow jelly with mango pulp.
I think it’s even more delicious because it contains chewy mango jelly and softly melting marshmallows.

Because it hardens thinly, it can be made quickly, and cutting it with a thread is fun.
If you add a lot of mangoes, it tastes like mango, and if you eat one, you feel good.

You can use other fruits to make different flavors.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Marshmallow Mango Jelly
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

22g Gelatin
100g Ground mango
100g Sugar
45g Starch syrup

20g Egg white
50g Sugar
10g Starch syrup
4g Gelatin

Instructions

Soak the gelatin sheet in cold water, put the ground mango, sugar, and starch syrup in a pot, and boil it for 10 minutes over low heat.
Remove the pot from the heat, take out the soaked gelatin, squeeze out the water, melt it completely, pour it thinly into the mold, and let it harden in the refrigerator for about 20 minutes.
Remove the hardened jelly from the mold, remove the wrap with a steam towel, and set it aside for a while.
Soak the gelatin plate in cold water, add sugar and starch syrup to the egg white and mix lightly.
Melt the sugar completely in a pot of boiling water with a hot water bath and remove it from the heat. (About 65 degrees)
Remove the moisture from the gelatin and whip it with a whipper to make marshmallows. (Slightly thin)
Spread the hot marshmallows thinly on top of the mango jelly. When it hardens slightly, roll it up and harden it in the refrigerator for about 30 minutes.
Cut the jelly using a thread or fishing line.