Mango-Strawberry Jello Jigglers

Mango-Strawberry Jello Jigglers

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From: EatingWell Magazine, September/October 2012

These sweet mango-strawberry jello jigglers are fun to make and even more fun to eat. Great for an after school snack or a simple weeknight dessert.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 2 cups mango juice
  • 1 cup cold water
  • 4 envelopes unflavored gelatin
  • 1/3 cup sugar
  • 1 cup cold orange juice
  • 1 cup diced strawberries
  • 1 cup diced mango

Preparation

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  1. Bring mango juice to a boil in a small saucepan over high heat.
  2. Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water; let stand for 3 minutes. Add the mango juice and stir to completely dissolve the gelatin, 2 to 3 minutes. Add sugar and stir for 1 minute to dissolve. Whisk in orange juice.
  3. Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1 3/4 hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.
  4. Gently but thoroughly whisk the mixture until it's uniform. Stir in diced fruit. Pour into a 9-by-13-inch pan. Cover the pan with plastic wrap, without touching the jello.
  5. Refrigerate until very firm, about 3 hours. To test if it's ready, touch it with your finger. If your finger does not stick, it's done.
  6. Run a small, sharp knife around the edge of the pan. Cut into 16 squares then gently pry the squares out with a butter knife.
  • Make Ahead Tip: Refrigerate for up to 3 days; unmold just before serving.

Nutrition information

  • Serving size: 1 square
  • Per serving: 57 calories; 0 g fat(0 g sat); 1 g fiber; 13 g carbohydrates; 2 g protein; 13 mcg folate; 0 mg cholesterol; 12 g sugars; 10 g added sugars; 509 IU vitamin A; 20 mg vitamin C; 7 mg calcium; 0 mg iron; 5 mg sodium; 82 mg potassium
  • Nutrition Bonus: Vitamin C (54% daily value), Vitamin A (17% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 other carbohydrate, 1/2 fruit

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