Beat Your Monday Blues With Delicious Mango Coconut Jelly


New Delhi: Mango Coconut Jelly is an easy recipe made with mango pulp and cornflour. The recipe is known for its wobbly and bouncy texture which is made without gelatine and agar-agar.


  • 350 grams mango (ripened)
  • ½ cup (75 grams) of cornflour
  • 1 cup water
  • ¾ cup (160 grams) sugar
  • 1 cup water
  • 6 tbsp ghee / clarified butter
  • ¼ tsp cardamom powder
  • ¼ cup desiccated coconut (for coating)


  1. Firstly, in a blender take 350 grams of mango and blend to smooth puree. you can also use store brought mango pulp.
  2. Transfer the mango pulp to a large bowl.
  3. Add ½ cup cornflour and 1 cup water.
  4. Whisk and mix well making sure everything is well combined without any lumps. keep aside.
  5. In a large Kadai take ¾ cup sugar and 1 cup water.
  6. Stir and dissolve the sugar completely.
  7. Now add in the prepared mango cornflour mixture and stir continuously.
  8. Stir on low to medium flame until the mixture starts to thicken slightly.
  9. Add a tbsp of ghee and continue to stir until the mixture absorbs all the ghee.
  10. Further, add a tbsp more ghee and starts to mix continuously in batches.
  11. After 30 minutes the mixture will start to turn glossy absorbing almost 4 tbsp of ghee.
  12. Now add 2 tbsp more ghee and ¼ tsp cardamom powder.
  13. Mix well until the ghee starts to release from the sides. it takes almost 40 minutes to cook completely.
  14. Now transfer the halwa mixture to a greased pan and level it up.
  15. Rest for 2 hours or until it cools completely.
  16. Unmould the jelly and cut it into desired shapes.
  17. Also, roll into desiccated coconut for extra flavour.
  18. Finally, enjoy mango jelly or mango halwa for a week.

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