Mango Margarita Jelly
Salted Cream

Experience a fun twist on a classic cocktail with this soft, bouncy Mango Margarita Jelly. Spiked with Tequila and Cointreau, it's topped with a savory salted cream for the perfect balance.

Ingredients

• 3 gelatin sheets
• 2 cups fresh mango chunks
• 60 ml Tequila
• 30 ml Cointreau
• 30 ml fresh lime juice
• 2 tbsp agave syrup
• 1/2 cup heavy cream
• 1/4 tsp fine salt
• optional fresh mango cubes
• optional blueberries

Instructions

1. 1Prepare the gelatin

   

   Start by preparing the key ingredient for the jelly texturecite: 1. Place the gelatin sheets into a bowl filled with ice water and let them soak for five to eight minutes until softcite: 1.

   Tip: Using ice water is crucial; warm or room temperature water can prematurely dissolve the gelatin.
2. 2Add mango chunks

   

   Place freshly cut mango chunks directly into the blender pitcher to serve as the primary fruit base for the margarita jelly.

   Tip: Using ripe, sweet mangoes will give the jelly a vibrant color and natural sweetness.
3. 3Add the alcohol

   

   Measure out your clear liquor, such as Tequila and Cointreau, using a metal jiggercite: 1. Pour the measured spirits into the blender over the mango chunkscite: 1.

   Tip: Adjust the alcohol content slightly lower than a standard Margarita to ensure the final jelly sets perfectlycite: 1.
4. 4Squeeze fresh lime juice

   

   Squeeze fresh lime juice directly into the blender pitcher containing the mango chunks to balance the sweetness with acidity.

   Tip: Always use freshly squeezed lime juice for a brighter, more authentic citrus flavor.
5. 5Add agave syrup

   

   Pour agave syrup into the blender pitcher to complement the sweet and sour taste of the mango and lime.

   Tip: Adjust the amount of agave syrup based on the natural sweetness of the mangoes you are using.
6. 6Blend the mixture

   

   Secure the lid on the blender and process the ingredients until completely smooth and a vibrant bright orange color.

   Tip: Ensure all fruit chunks are fully liquefied so the final jelly has a smooth, even texture.
7. 7Pour into a beaker

   

   Pour the smooth blended mango puree from the blender pitcher into a large glass measuring beaker for the next preparation steps.

   Tip: Pour steadily to avoid splashing the puree against the sides of the beaker.
8. 8Add softened gelatin sheets

   

   Gently squeeze out the excess water from the previously soaked gelatin sheets and drop them into the mango puree.

   Tip: Make sure to remove excess water so it doesnt dilute the flavor profile of the mixture.
9. 9Dissolve the gelatin in the mango mixture

   

   Place the beaker containing the mango mixture, lime juice, agave syrup, and squeezed gelatin sheets onto a small electric burner, ideally using a water bath. Stir continuously while heating gently to completely dissolve the gelatin without overheating.

   Tip: Always heat over lower temperature or water bath; excessive heat will destroy the gelatin setting power and ruin the fresh fruit aroma.
10. 10Prepare the molding glass

    

    Take a clean clear glass cup that will serve as the mold for shaping the mango margarita jelly. Ensure the inside is dry and clean before pouring the mixture.

    Tip: Choose a glass with smooth inner walls to make unmolding easier later.
11. 11Pour and seal the mold

    

    Pour the warm dissolved mango mixture into the prepared glass cup until filled. Immediately cover the top of the glass tightly with plastic wrap to prevent skin formation and odors from the refrigerator.

    Tip: Wrap securely around the rim to create an airtight seal during the chilling process.
12. 12Add salt for the salted cream

    

    Measure and spoon a small amount of salt directly into a metal cream whipper dispenser. This salt will form the base for the savory salted cream topping.

    Tip: Use fine salt so it dissolves evenly into the cream mixture before charging.
13. 13Unmold the set mango jelly

    

    After chilling the jelly in the refrigerator for at least five hours until fully set, carefully invert and unmold it onto a silver serving stand.

    Tip: If the jelly sticks, dip the exterior of the glass in warm water for a few seconds to release it easily.

Storage Instructions

Burn It Off

Frequently Asked Questions