Mango And Raspberry Fruit Jellies - MAGIMIX LE DUO Instructions For Use And Recipes

JAMS AND FRUIT JELLIES

Mango and raspberry fruit jellies

Makes approx. 60 fruit
jellies
2 mangoes
350 g raspberries
20 + 20 g commercial
pectin
1 + 1 small knobs of butter
275 + 275 g caster sugar
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• Preparation : 30 min
• Cooking : 45 min • Drying : 24 hours
Peel the mangoes, stone them and cut into pieces,
then put through the coulis maker. Weigh out 300 g
mango pulp.
Clean the juice extractor basket, pick over the
raspberries and process them in the coulis maker
Weigh out 300 g raspberry coulis.
Pour the mango pulp into a thick-bottomed saucepan
with 3 tablespoons of water.
In a bowl, mix 20 g pectin with 3 tablespoons of
sugar. Sprinkle this onto the coulis, stirring gently
with a wooden spatula.
Add 125 g sugar and a small knob of butter, heat
and continue to stir until it starts to boil. Add a
further 125 g sugar and heat the mixture until it
reaches a temperature of 110 °C.
Immediately spread a
jelly over the base of a flat-bottomed tin and leave
to crystallize.
Meanwhile, without wasting any time, make the
raspberry jelly in exactly the same way as the
mango jelly, with 300 g raspberry pulp.
Immediately pour the raspberry jelly over the crys-
tallized mango jelly. Leave to set in a cool place for
24 hours.
Remove from the tin, sprinkle each side with sugar,
then cut into squares (3 x 3 cm). Separate the
jellies and store in an airtight tin.
Commercial pectin (extracted from apples), is freely
available and you will find it next to the sugar at
your local grocer's.
cm cm layer of mango
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