The original recipe calls for 1 cup unsweetened fruit puree. Author Hedy Goldsmith likes to use passion fruit, mango and guava. One note: I had no luck with making this with raspberry puree. Raspberries have little natural pectin, so I would stick with Goldsmith’s fruit suggestions. Adapted From "Baking Out Loud: Fun Desserts with Big Flavors," by Hedy Goldsmith (Clarkson Potter, 2012).
2 ½ cups sugar, plus more for dusting and serving
2 (3-ounce) pouches liquid pectin
Line bottom of an 8-inch-square baking dish with parchment paper or plastic wrap.
Peel mangos and cut away fruit. Puree the fruit in a food mill or a food processor. You will need 1 cup of fruit puree.
Combine fruit puree and sugar in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar is dissolved. Increase the heat to high and bring to a full rolling boil. Boil for 3 minutes. (You may have to lower the heat to keep the fruit syrup from boiling over.) Remove from heat and whisk in pectin. Stir until well blended, and then pour into prepared baking dish. Set aside at room temperature until completely cool and firm. The time will vary depending upon the fruit used.
Run a small knife around the edge of the baking dish, invert the gelee onto a work surface, and peel off the parchment paper or plastic wrap. Using a large knife, cut the gelee crosswise into eight 1-inch-wide strips. Cut each strip into eight squares. Store in an airtight container for up to 5 days.
Toss with extra sugar just before eating; otherwise leave the gelees alone until eating. The sugar melts if they are tossed too far ahead of time.
Yield: 64 1-inch gelees