How to make Singaporean Mango Jelly -

Mango lovers’ dream-come-true!

Sanjeev Kapoor

This recipe is from the book Flavours of the Orient.

Main Ingredients : Mango pulp (मैंगो पल्प), Ripe mangoes (पके हुए आम)

Cuisine : Singaporean

Course : Desserts

For more recipes related to Singaporean Mango Jelly checkout Mango Mazaa, Mango Cheesecake, Mango Cream, Mango Bhapa Doi . You can also find more Desserts recipes like chilly chicken Tropical Jelly Nutty Waffles Rose Caramel Custard

Singaporean Mango Jelly

Singaporean Mango Jelly Recipe Card


Singaporean cuisine is diverse and is influenced by several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of  Malaysian, Chinese, Indonesian, Indian, Western,  Sri Lankan, Thai and also the Middle Eastern.
In Singapore, food is viewed as crucial to national identity as a unifying cultural thread. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.

Prep Time : 6-10 minutes

Cook time : 5-6 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Singaporean Mango Jelly Recipe

  • Mango pulp pureed 200 grams

  • Ripe mangoes peeled & finely chopped 1 large

  • Sugar 150 grams

  • Unflavoured gelatine 6 teaspoons

  • Coconut milk 200 millilitres

  • Milk powder 6 tablespoons

  • Pomegranate pearls to garnish


Step 1

Combine five cups of water and sugar in a pan and cook over low heat until sugar dissolves.

Step 2

Add the gelatine and continue cooking until it gets completely dissolved in the sugar syrup.

Step 3

Remove from heat and add the coconut milk, milk powder and puréed mango pulp and mix until well blended. Stir in the chopped mango.

Step 4

Pour into individual moulds and place in a refrigerator till set. Garnish with the pomegranate kernels and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.