Almond Jelly with Grilled Pineapple and Mango Puree

by on May 2, 2006
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This light, elegant-looking dessert is much easier to make than you would think. The heart of the dessert, an Asian jelly, is basically almond milk boiled with agar-agar, a type of seaweed that acts as a vegetarian gelatin. If you can boil water, you can make this dish!

Asian jelly is similar to Western gelled desserts, except that it’s firmer; in other words, it doesn’t jiggle like Jello. The amount of agar used controls the firmness, so for a softer texture, simply use a little less agar.

Almond Jelly with Grilled Pineapple and Mango Puree


One of the useful things about agar is that it will gel and stay gelled at room temperature, so it works much more quickly than animal-based gelatin and won’t melt outside the refrigerator. Once you’ve used it one time, you’ll want to experiment will all kinds of liquids. You can make fruit gels for your or your child’s lunchbox or get really creative and make a gel of your morning coffee, smoothie, or chai. Anything gelled makes a great summertime treat!

Using low-fat, packaged almond milk will make this dessert light in calories as well as taste. But, to get the full antioxidant benefits of the almonds, you may want to make your own almond milk. Simply blanch one cup of almonds briefly, but don’t remove the skins (where most of the antioxidants are). In a blender, puree the almonds well with 2 cups of water, and set aside for a few minutes. Then strain the milk from the pulp through a fine sieve, pressing to remove as much milk as possible. Proceed with the Almond Jelly recipe, using one cup of water for the initial cup of almond milk (add a little more sugar since your almond milk is unsweetened) and adding your homemade almond milk at the end.

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{ 5 comments… read them below or add one }

1 Yatee July 7, 2011 at 9:00 am

I have seen almond jelly before! I wa always intrigued by it, especially since I adore almond anything. I was just wondering – where could one find agar agar?


2 SusanV July 7, 2011 at 9:19 am

Look for it in natural food stores and in Asian grocery stores. If you don’t see it, be sure to ask someone because it comes in small packets and can be difficult to spot.


3 Kate April 22, 2012 at 5:25 pm

Hi Susan – what do I do if I have vegan jello (vegan jel dessert by Natural Desserts) and don’t have agar-agar? Do you have the nutritional stats for this?


4 Susan Voisin May 1, 2012 at 10:03 am

Kate, I’m afraid that vegan jello wouldn’t work in this recipe. It’d be better to follow the directions on the package and maybe use almond milk instead of water.

I don’t have the nutrition info on this one because it totally depends on the brand and type of almond milk used. You can figure it out by taking the calories for 1/2 cup of almond milk and adding 32 calories to it from the sugar.


5 Vegan Radhika Sarohia February 9, 2013 at 3:08 am

Never heard of almond jelly, and never have cooked with agar flakes before, though I’ve seen them at Whole Foods…why am I reading this at 1am, now I’m dying for mangoes, almond milk and pineapple and I’ve got none of the above at home haha:p

Anyway this looks scrumptious!


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