Thanks for sharing.... it's copied & pasted.

I think you'll enjoy it. It's light and refreshing, without that cloyiness that cocoanut milk often brings to the table. Plus it takes no time to make.

I forgot to mention that I made some candied orange zest to sprinkle over the unmolded jellies, and they really looked nice that way.

To tell you the truth I almost didn't even open this thread when I read "jellied fruit dessert" - but I thought I could trust you, Gardenlad! And it looks like I'm right, LOL. This sounds very good and mangoes are plentiful in my store right now, thank you!

I know exactly what you mean, Woodie, having grown up with Jello fruit salads and the like.

But this is nothing like that. Closest I can come to describing it would be a jelled pudding, if that makes any sense?

Anyway, make it one time and see what you think.

There are some jello salads we really like and when my son was a youngster, one of his favorite things were the Knox Blox or finger jello treats that a Japanese gal used to make for him.

OK, I made the dessert.

Question one: what do you mean by "large" and "medium" Mangos?
The three I used were about the size of a strangely shaped soft ball. I ultimately used all three because it didn't taste like much with two the size I had; that's why I ask the question.

Question 2: Have you made this with sugar? I made it with Splenda and still found an aftertaste.

We liked it a lot, but not that after-taste. It was also very sweet. Did you find it so?

Also, I put the potful in an ice bath to start the thickening before I filled the ramakins so the mango pieces wouldn't sink.

I'm serving it tomorrow to the Knit & Crochet Ladies. It will be interesting to see what those regular Splenda users think. I thought I'd serve it in the ramakins for ease and put a fan of strawberry on top.

I have no idea what they mean by "large" and "medium." The two I bought were the same size. Compared to some I've bought in the past they could be called large, I guess.

I think it's important, though, that they be fully ripe for the mango flavor to come through. And working with ripe mangos can get messy. What is it Jessica Harris said: That the only sane way to eat a mango is naked, standing in the tub. There's a lot of truth to that.

I've only made it the one time, using Splenda. It surprised me on two levels: I normally do not care for anything made with Splenda because it is too sweet and has an aftertaste. But neither of those were true this time. I suspect the coconut milk had something to do with that. Plus, all I had on hand was a 5-oz can of evaporated milk, and used the whole thing. That might have helped cut the Splenda also.

I was concerned that the diced mango would sink to the bottom, then decided it didn't matter because it would be sort of a topping once the jell was unmolded. Oddly enough, that didn't happen. The diced mango stayed suspended throughout the mix. Maybe has to do with how fine a dice?

A strawberry fan sounds like a nice touch. Personally, I would unmold them anyway, because it's a prettier presentation. Doesn't take but a few seconds to do so. You could unmold and plate them ahead of time, and keep them in the fridge if you want.

Either way, I hope the ladies like it.

Well, I just got done making this recipe with peaches, didn't have any mangoes on hand and didn't want to wait until I went shopping! I have it in the refrigerator setting. I, of course, had to taste it.......very good! I will let you know once it is served, just how good it is! Thanks for sharing.

Marigene, did you make it with Splenda or with sugar?

I made it with sugar and they are good but not a real strong peach flavor. Next time I am going to use more peaches. Bought some mangoes when I went shopping tonight! They are a definite keeper.

Just guessing at the comparability, but I reckon you would need about 6 peaches to equal the volume of the mango?

I also think that for this to work the fruit has to be really ripe.

I'm going to make it again this weekend, using papaya, to see what happens.

I had 4 fairly small peaches, next time I am going to use at least 6 large ones.

I bet that it would be good with local strawberries, not those that are almost tasteless from the grocery store! You would have to strain the seeds out, though.

Gardenlad: After processing 3 Mangos I can understand the quote. I just read a trick in one of the recent food mags.: Put the cutting board in a jellyroll pan to capture the juices that do run all over from any juicy fruit; I think they were cutting watermelon. I think this would be a good way to do a mango too.

They've recently introduced a mango cutter. Sort of like one of those apple wedging things in operation. The two blades ride around the pit, cutting off the side pieces. Then you just have that small ring of flesh to cut off the pit.

All the celebrity chefs were touting it. But none of them said where it was available. :>(

Here is a link to a mango splitter. I have been debating on whether to get one or not.

Here is a link that might be useful: Mango Splitter

I just bought a mango splitter at Williams Sanoma (made by Oxo). My kids love it and I really to think it makes pitting the mango a lot easier. I didn't really need another kitchen gadget, but I am a sucker for anything like that.

Arandygail, if you're into gadgets, check out the Too Cute For Words thread over at the Harvest Forum. An interesting discussion, pro and con, to say the least.