Banana, Pineapple and Mango in Jelly Recipe
Banana, Pineapple and Mango in Jelly
Flavors of the Philippines
Total time: more than 2 hours
Preparation time: 10 minutes
Refrigeration time: 3 hours
Cooking time: 10 minutes
Difficulty: Easy
Chef's Note
A light refreshing dessert.

You could leave out the sugar and make this as an aspic to serve with a white meat as part of a summer menu.

- 4 Bananas
- 2 slices of Pineapple
- 1 small Mango
- 400 ml (1 1/2 cups) water
- 5 tbsp. rice vinegar
- 2 tbsp. lemon or lime juice
- 4 tbsp. sugar
- A 15 g (1/2 oz.) packet of powdered gelatin, or 2 sheets
  1. Peel and slice the banana, positioning the knife diagonally to cut longer slices; toss immediately with the lemon or lime juice to prevent darkening;
  2. cut the mango flesh and the pineapple slices into small cubes;
  3. in a small saucepan, bring 200 ml water to the boil; add the sugar and stir to dissolve; dissolve the gelatin in this mixture; add 200 ml of water and the rice vinegar; mix well;
  4. pour 1/3 of the liquid mixture into a mould and place it in the refrigerator to set;
  5. arrange the cubes of pineapple and mango on top; pour another 1/3 of the liquid mixture over the fruit and return to the refrigerator to set;
  6. repeat the process with the bananas and the remaining liquid. Refrigerate for at least two hours before unmoulding and slicing.
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