Combined jelly crystals, gelatine, castor sugar and water in a large heatproof jug. Stir until crystals are dissolved. Cool at room temperature for 20 minutes.
Meanwhile, peel and cutaway mango flesh. Blend until smooth. Stir 1 1/2 cups mango purée into cooled jelly mixture. Reserve any remaining purée for another use. Stir in coconut cream and juice. Pour mixture into prepared pan. Cover and refrigerate overnight or until firm.
To serve, place a plate on top of pan, invert. Fill centre of mango jelly with fruit salad. Decorate with shredded lime rind.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (829g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1182 (87%)|
|Amt Per Serving||% DV|
|Total Fat 131.4g||175 %|
|Saturated Fat 116.5g||582 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 31.4mg||1 %|
|Potassium 1266.9mg||33 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 47.3g|
|Protein 13.9g||20 %|
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Calories per serving: 1366
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