Mango Gelees




Recipe number two from my cooking extravaganza was another one I tackled because it seemed like very little input for something truly beautiful. And, yes, it was very easy and I hope you agree the result is beautiful.

I happened upon this recipe in the latest issue of Gourmet magazine. They were smack right in the center of the front cover.


Alas, instead of passion fruit puree, I could only find mango fruit puree/juice. My husband and I are big fans of mango, so I figured, let’s take a chance. The result was yummy, sweet and full of tropical flavor… making you wonder what the heck we’re doing living up in what is becoming a frosty New England when we could be basking in the Florida sun like my husband’s Dad now does year round.

The gelees were a bit too sweet for my taste – I can only have one piece once in a while. But I plan to gift these to children of friends during the holiday season. This recipe makes quite a bit of candy, but I will package only 5-6 pieces in small cute cellophane bags with festive ribbon. A little goes a long way.

(By the way, I rolled them in organic sugar – so it feels like you’re making something slightly healthy for kids. Even though it is, after all, still sugar.)

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

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  • I saw the recipe but I couldn’t find passion fruit puree here too, this is a clever twist to the original recipe. I will definitely give it a try, with maybe less sugar, since you mentioned that it’s too sweet. I heart mango, btw! 🙂

  • Maggie

    The first few of them are very sweet, as they’re covered in sugar… but now, as I dig in every once in a while, I find them to be very mellow compared to all the other sweet treats I have around at the holidays. All my guests have said the same thing too – as I always serve a few at the very, very end of a meal. I think I will add even more mango puree to my next batch along with a squeeze of lime juice, to up the flavor.

  • Wow, these look great! I love mango too. Did you find that the mango puree was quite sour? I made a tart with passion fruit puree once, and it (the puree) was very sour. Thanks for the idea. I like passion fruit, but I like mango more.

  • Not sour at all actually! I was thinking a touch of lime in the next batch might give them a tart kick…

  • jill

    do you think they could be coated on the top with bittersweet chocolate? I thought I would try that for half of them. If you try to add the chocolate when they are set, will it melt the gelatin? I’m making them today and I am going to try the mango with a little lime.

  • Hmm… I don’t think they’d melt if you let them sit in the fridge for a while. I still have a batch in my fridge (sans sugar, of course) and I am doing some chocolate dipped fruit tonight, so perhaps I will slip a few of these in… Good luck. Let me know how the lime is…

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