Mango-Pandan Dessert

Ingredients

• 1.18 litres (5 cups)water
• 1 pouchgreen jelly powder (gulaman); gelatin may also be used (see Note 1)
• 150 g (¾ cup)granulated sugar
• 397 g (14 oz)sweetened condensed milk
• 5 ml (1 teaspoon)pandan flavouring, or pandan (screwpine) leaves (see Note 2)
• 3ripe mangoes

Instructions

1. 1

   Dissolve the ingredients

   Put the water, jelly powder or gulaman, and sugar in a pot and mix well. Add the pandan flavouring, then bring the mixture to a boil, stirring constantly.

2. 2

   Remove from heat

   As soon as the mixture begins to boil and the jelly powder and sugar have dissolved completely, take the pot off the heat.

3. 3

   Set the jelly

   Pour the mixture into a square pan and leave it to cool until set. You can place it in the fridge to speed this up. Cut the set jelly into cubes.

4. 4

   Cube the mangoes

   Slice each mango along both sides of the stone. Without cutting through the skin, score the flesh several times vertically and then diagonally to make cubes. Scoop the flesh from the skin with a spoon and transfer the mango cubes to a bowl.

5. 5

   Fill the glasses

   Spoon about 2–3 tablespoons of condensed milk into each of 6 dessert glasses or bowls. Divide the pandan jelly between them, then do the same with the mangoes.

6. 6

   Chill before serving

   Chill the dessert for at least an hour before serving.

What is mango-pandan dessert?

This Filipino-style dessert brings together ripe mango, pandan-scented jelly and sweetened condensed milk. Its appeal is the contrast between soft fruit, gently firm jelly and creamy sweetness.

This version sets the pandan mixture in a pan, then layers cubes of jelly and mango in individual glasses. That makes the components easy to portion and serve chilled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 98 calories, 1g protein, 25g carbs, 1g fat.

The mango and sugar provide most of the carbohydrates, while condensed milk contributes sweetness and some fat and protein. For a more balanced plate, serve a glass after a meal that includes a source of protein and savoury vegetables.

Choosing the ingredients

Jelly powder: The recipe calls for green gulaman powder, which gives the dessert its jelly layer. Gelatin is noted as an alternative, but follow the preparation directions for the product you use.

Mangoes: Choose ripe fruit so the pieces are sweet and tender, but still hold their shape when scooped.

Pandan: Pandan flavouring gives the jelly its characteristic aroma. The recipe also mentions pandan leaves as an option.

Getting the jelly to set

Dissolve the jelly powder and sugar fully in the water, stirring as the mixture heats. The method says to remove the pot once it starts to boil and the ingredients have dissolved.

Cooling in a square pan makes the jelly easy to cut into cubes. Refrigeration can speed up the setting process, but the jelly still needs to be firm enough to cut cleanly.

Cutting neat mango cubes

Score the flesh while leaving the skin intact, first in vertical lines and then diagonally. Scoop the pieces out with a spoon to keep the cubes together and separate them from the skin.

Work around the stone rather than trying to cut through it. Transfer the fruit to a bowl before assembling the glasses.

Layering and chilling

Start with 2–3 tablespoons of condensed milk in each glass, then divide the jelly and mango among the six portions. The recipe does not specify separate layers or mixing, so arrange the ingredients as you like while portioning them evenly.

Chill for at least an hour before serving. The preparation is quick, but allow extra time for the jelly to set and the finished dessert to become cold.

What to serve with it

Serve the dessert on its own in small glasses or bowls, so the mango and jelly are easy to scoop together. It can follow a meal as a cool, sweet finish.

If serving it as part of a larger spread, keep the portions modest and pair them with savoury dishes rather than adding more sweet toppings.

Recipe notes & tips

• Stir continuously as the jelly mixture comes to a boil so the powder and sugar dissolve evenly.
• Let the jelly cool in the square pan before cutting it into cubes.
• Score the mango flesh without piercing the skin, which helps keep the pieces together for scooping.
• Divide the condensed milk, jelly and mango evenly among all six glasses.
• Allow at least an hour of chilling before serving.

Variations

• Pandan leaves: Use the leaves as the recipe suggests instead of pandan flavouring.
• Gelatin: Use gelatin as the stated alternative, following its own preparation directions.
• More mango: Add extra ripe mango pieces for a fruitier glass.
• Less condensed milk: Use a smaller spoonful in each glass for a less sweet finish.
• Shared bowl: Arrange the jelly, mango and condensed milk in one serving bowl instead of individual glasses.

Common mistakes to avoid

• Stopping before the powder dissolves: Keep stirring until the jelly powder and sugar have dissolved completely.
• Cutting unset jelly: Let it cool and set before trying to make cubes.
• Cutting through the mango skin: Score only the flesh so the pieces can be scooped out neatly.
• Cutting into the stone: Slice along each side of the mango and work around the pit.
• Serving too soon: Chill the assembled dessert for at least an hour before serving.

How to store

Cover and refrigerate the assembled dessert, and eat it within 2 days for the best texture. Keep it chilled until serving; the jelly and mango may soften as they sit.

Frequently asked questions