A fresh take on a summertime treat, this tea jelly, scattered with pieces of juicy mango, is a grown-up version of the jello we all oh-so-secretly still enjoy.
Note: Make this ahead of time for the weekend – it will set fairly quickly but need some time to chill.
I used mason jars for individual servings, but you can also make the jelly in a terrine type mold and serve it plated and sliced.
Mango tea jelly
You’ll need:
- 5 g agar
- 1 1/4 cup strong, brewed black tea (use your favorite kind)
- 3/4 cup coarse light brown sugar
- 3/4 cup water
- 1/2 cup cubed fresh mango (about one mango’s worth)
1. Dissolve agar and sugar in a saucepan containing 3/4 cups boiling water. Stir well until dissolved, then take off of heat.
Cube mango into bite-size pieces.
2. Meanwhile, infuse the tea for about 5-6 minutes, then combine it in a large bowl with the agar solution and mango cubes.
3. Pour jelly into ramekins or mason jars (or a larger mold, if using). Silicone molds would work here too. Freeze for about 40 minutes to ‘blast chill,’ then cover with plastic wrap and refrigerate until dessert time.
You can also top it with a little extra mango before serving (see above).
Tea jelly with mango? Genius my friend 😀
Cheers
Choc Chip Uru
Thanks, Uru! Let me know if you give it a go :).
Agar is an ingredient I would never find at our little market in Maine but when I go on my next food shopping adventure I am going to have to look for it as I have seen several recipes using it. The jelly sounds very good and looks so pretty with the bright yellow mango.
Hi, Karen! You can definitely substitute gelatin – agar is just a vegetable-based, ‘softer’ version. I prefer it (taste-wise too), but it’s an easy substitute!
I thought as much but I would like to see if I can find agar somewhere. All the chefs seem to be using it as well.
What a sweet jelly!
Thanks, YC!
This is just gorgeous.. I imagine I could make this with other fruits? as i do not have local mangos.. What a stunning idea.. c
I would think so! Depends on what kind of tea and fruit you like – I imagine peaches or raspberries may be nice too!