If you want to make a quick and healthy fruity desert, mango raspberry jelly with pomegranate and chia seeds is the perfect solution. And you can’t deny that they look pretty, too!
Health benefits of pomegranate are extraordinary, but mangos, berries and chia seeds are pretty awesome, too. Feel free to substitute raspberries with any other berries you’d like. Strawberries will do exceptionally well. Jellies are made with agar-agar, a vegetarian gelatin substitute made from algae. That sounds a little repulsive, but trust me you won’t taste any algae or sea monsters. If you don’t want to use it or don’t have it, you can simply use regular gelatin. The top layer is made of chia seeds and coconut milk, as the sweet taste makes a good duo with the sour raspberry layer.
If you want to make jellies to look like those in the picture, you will have to incline the cups on 45 degrees angle.
To do that, you can use some old wrinkled printing paper or newspaper and lay the cups on an angle. Then pour the first layer of jelly and let it cool completely.
Place the glasses on the table again and make the second jelly layer.
Further instructions are explained in the recipe below.
- 1 ½ cup (about 200 grams) of raspberries
- 1 mango
- 7 oz (about 200 ml) of coconut milk
- 3 tablespoons (about 45 grams) of chia seeds
- Agar-agar
- 3 teaspoons of honey
- Seeds of ½ of pomegranate
- 0,5 cup (about 120 ml) of water
- Whisk chia seeds with coconut milk and a teaspoon of honey. Set aside and wait for the chia to absorb the liquid and become a gel-like substance. Stir from time to time. That will take approximately 30 minutes.
- Deseed pomegranate.
- Place mango and ¼ of a cup of water in the high speed blender or food processor and make a puree.
- Transfer to a small pot, add agar-agar and cook on medium heat for 5 minutes. Mix in half of pomegranate seeds and pour into a glass. Leave to cool.
- Now place raspberries, honey and ¼ of a cup of water in a high speed blender or food processor and make a puree.
- Again, transfer to a small pot, add agar-agar and cook on medium heat for 5 minutes. Leave to cool for about 5-10 minutes.
- Place the coconut chia mixture on top and sprinkle with remaining pomegranate seeds.
I’m allergic to coconut, what is a good substitute to use for the coconut milk?
Hi Susan. You can use cow’s milk or any plant based milk.
I’m going to use this recipe for my final exam in my culinary class and I do plan to buy serving cups similar to those pictured. Under those circumstances, how many servings does this make with the specified amounts?
Hi Rachel. The recipe is for 4 servings. Those cups are actually from Ikea and they cost just a few bucks. Each of these serving cups holds about 3/4 cups of liquid.
Good luck on your exam :)! If you need anything else just ask 🙂
These look so cool, and sound yummy! Thanks for sharing!
Thanks. You’re welcome 😉
The recipe doesn’t specify how much agar to use. Can you please clarify? Thanks!
Hi. Thanks for the question. About 2 tsp (4 grams) of agar powder to every cup of liquid. So for this recipe is about 3 tsp. Usually it is specified on the package. I recommend that you follow instruction on the package because recommended quantity can be slightly different on agar flakes and agar powder.
Oh my goodness your photography.. WOW!!! This looks too yummy. Pinning.. 🙂
Thank you Krystal!
WOWZA! These are absolutely beautiful! Pinned! 🙂
Thanks 🙂
Se ve maravilloso,me encanta !
Muchas gracias.