Tropical Fruit Jellies
Bursting with vibrant flavors, these Tropical Fruit Jellies are the ultimate bite-sized treat to transport your taste buds to a sunny paradise! Made with 100% pure mango, pineapple, and passion fruit juices, this recipe captures the lush sweetness of tropical fruits in every colorful square. Freshly squeezed lime juice adds a zesty twist, while unflavored gelatin creates a perfectly smooth, chewy texture. These easy-to-make jellies require just 15 minutes of prep time and are naturally gluten-free, making them a delightful option for snacks, party favors, or after-dinner treats. For an extra touch, dust the jellies with a mix of powdered sugar and cornstarch to prevent sticking and enhance their presentation. Serve chilled and savor these tropical gems—a fun, refreshing, and healthy alternative to store-bought candies! Perfect for any occasion, these fruit jellies are sure to impress.
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Recipe Information
Ingredients
- 1 cup Mango juice (100% pure)
- 1 cup Pineapple juice (100% pure)
- 0.5 cup Passion fruit juice (strained)
- 1 cup Water
- 3 tablespoons Unflavored gelatin powder
- 6 tablespoons Granulated sugar
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Cornstarch (optional, for dusting)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a medium bowl, sprinkle the unflavored gelatin over 1 cup of water and let it bloom for 5 minutes until the mixture becomes spongy.
In a medium saucepan, combine the mango juice, pineapple juice, passion fruit juice, and granulated sugar. Stir the mixture over medium heat until the sugar dissolves completely, about 2-3 minutes.
Reduce the heat to low and add the bloomed gelatin to the juice mixture. Whisk continuously until the gelatin is fully dissolved and the mixture is smooth, about 3-4 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and stir in the freshly squeezed lime juice.
Lightly grease a 9x9-inch pan or any shallow dish with a neutral oil to prevent sticking. Pour the fruit jelly mixture into the pan, smoothing the surface with a spatula if needed.
Allow the jelly to cool to room temperature, then transfer it to the refrigerator to set completely, at least 4-6 hours or overnight.
Once set, gently loosen the edges with a sharp knife and invert the jelly onto a clean cutting board. Use a sharp knife or small cookie cutters to cut the jelly into bite-sized squares or fun shapes.
If desired, combine the cornstarch and powdered sugar in a small bowl and lightly dust the jelly shapes to prevent sticking.
Store the tropical fruit jellies in an airtight container in the refrigerator for up to a week. Serve chilled and enjoy!
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 139.3 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
