The Sauce: Mango Orange Gelly – Fruit juice with unflavored gelatin dissolved to thicken when chilled.
‘Great Sauces Transform Good Food into Gourmet’
On a hot summer day, a cold jar of tropical congealed salad refreshes picnickers. It’s made with real fruit juice with no added sugar. These individual serving salads are light, fruity and jellified. They’re already to serve and eat right out of the jar. Pair with Salade Nicoise dans un Pot or any other picnic fare; sandwiches, fried chicken, grilled burgers or hot dogs.
Recipe: Mango Orange Jellified Fruit
Prep Time: 15 Min | Inactive Time: 2 Hours | Cook Time: 5 Min | Yield: 7 Jars | Level: Easy
- 4 cups mango orange juice
- 2 pks unflavored gelatin
- 3-4 bananas
- 1 10-oz can mandarin oranges
- 7 maraschino cherries
- 7 Tbsp shredded coconut
- 1 cup mini marshmallows
Special Equipment – small saucepan, seven half pint jars
2 Set the saucepan over medium heat and cook until the gelatin dissolves, about 3-5 minutes. Remove from the heat and let cool for about 5 minutes. Place in the fridge for 30-45 minutes until it begins to thicken.
3 Meanwhile slice bananas and place circles against the inside of 7 glass jars. Evenly divided mango orange juice in the jars. Evenly divide mandarin oranges in the jars. Add one cherry to each jar placing near the side of the jar so it adds a color accent to the fruit. Place 1 tablespoon of coconut into each jar then place some marshmallows on top. Screw on the lid.
4 Place in the fridge to completely set, 1-2 hours or overnight.
Keeps for 3-5 days in the fridge.
Serve for a light evening snack. Use plastic containers to prevent breakage. Makes a great snack for kids on a hot summer day.
- Exchange Mango Orange juice for another flavor of juice desired.
- Exchange fruit for pears, peaches, pineapple or apricots.
- Exchange mini marshmallows for whipped cream.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 22, 2013