Sour Mango & Lime Jellies

And how to get the most out of your mangoes

Hello, today we’re chatting about PDFs, no, not the boring documents, the entirely more fun and delicious pâte de fruits. Pâte de fruits is just a fancy way of saying fruit jellies. They’re a traditional French confection consisting of fruit puree that has been set with pectin to create little jellies that are usually served as petits fours or given as gifts. The texture is typically quite soft but you can adjust it to suit your preferences, I like mine slightly chewy so add slightly more pectin but you can reduce it by 1-2g if you prefer a softer set.

Today I’m making mango & lime jellies, it’s currently mango season which means we’ve been buying and eating absolutely shedloads of mangoes, when you get a good one there is no greater joy than just cutting it up and devouring it plain, however mangoes are always a bit hit and miss so I’ve saved any over-ripe, stringy or bruised ones to turn into mango puree which I’m using today! To make the puree I just cut remove the skin, cut up the flesh and blend it until smooth. Save all the mango stones and peel, I’ll let you know what to do with it later!