These days, my kids spend more time experimenting in the kitchen than I do. I bought some almond-flavored jelly a few weeks ago intending to combine it with fresh ripe mangoes for dessert. My idea was to cut the jelly and the mangoes into cubes then toss them with a mixture of cream and sweetened condensed milk. Well, my 13-year-old daughter Sam got her hands on the jelly and mangoes first. And she had other ideas about how to turn them into a dessert.
I only saw her stirring the jelly in hot water. She only called me into the kitchen to ask permission to use the silicone tube pan that I had to grit my teeth to buy (expensive but worth it, really). After that, I left her to do her thing. About 20 minutes later, she came into the bedroom, handed me her digital camera with photos of her creation. Yep, she made the dessert and took photos as well. She was generous enough to share her recipe too. She calls it jango (jelly + mango = jango) dessert. I’ve told her so many times to start her own food blog but she what she did was to start a cat photo blog with her sister.
Ingredients :
2 boxes of almond-flavored jelly (we only use Alsa at home)
4 ripe mangoes, chilled
milk
condensed milk
How to :
Prepare the jelly according to package directions, using milk for half of the required amount of liquid. Pour into a tube pan and allow to cool and set, preferably in the fridge.
Puree three ripe mangoes. Cut the fourth mango into small cubes.
When the jelly is firm, invert onto a plate. Fill the center “hole” with the mango cubes. Pour the puree on the rim around the “hole”, letting the puree drip on the sides of the jelly. Note that the tube pan Sam used has ridges on the sides, hence, the pattern when the puree dripped.
Before serving, drizzle some condensed milk all over the prepared dessert and enjoy. 
I love anything mango in a dessert. I am sure that taste superb. The cat blog is a great idea. cute
your daughter’s idea was much much better
Noemi, sad that mango season is almost over, ‘no? They’re getting expensive.
Aye, Dexie, so true. In comparison, mine sounds boring.
am clueless about the silicone tube pan. how does it look like?
Your daughter’s gifted with a creative touch in food presentation ( like mother, like daughter ) & at a very young age she has already shown her appreciation for good food & her love of cooking. I have been encouraging my nieces to start cooking while they’re young, your daughter’s an inspiration to kids her age. Thanks for sharing!
I will not be surprised if your daghter takes over your food blog one day…
lemon, i’ll take photos and post them in a bit. a picture is worth a thousand words.
Thank you, Lourdes. I try to encourage her by not screaming too much about the mess she makes in the kitchen hehehe. Seriously, she’s just learning how to clean up afterwards. And that, for me, is really a part of cooking.
imawniumay, i wouldn’t mind at all.
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uy looks really yummy!
I hope my 2-year old son takes up cooking too when he’s bigger. He likes stirring & “moulding” doughs now… but then he might just be attracted to the mess he creates hehe
I’ll definitely try this recipe. My only regret is I’ll be using Pakistani honey mangoes as those are the only ones available here, kundi naman mga apple-mango hmp.
hey its mangoo season here so i will able to prepare this ll by this seasion thank you for sharing
That looks yummy! I will have to use jarred mango–it’s the closest thing to fresh for now until I can make it to Atlanta to get the “filipino” mango instead of the variety we get here. Thanks for sharing that recipe, i can’t wait to try it!
auee, pwede rin yun, i’m sure. the proportions might have to be changed some though.
you’re welcome, sarika and Dot.
you’re daughter is indeed a genius! : )
i’m so out of words looking at such a picturesque dessert made by a 13-year old. already a feast for the eye! @ @
what more can i say? i bet it tastes much better than it looks. hehe.. : P