Gelo di Mandarino (Italian Mandarin Jelly)
What is Gelo di Mandarino?
Gelo di Mandarino is a refreshing Italian mandarin jelly straight from the heart of Sicily. This traditionally vegan dessert transforms fresh, juicy mandarins into a smooth, jellied treat that’s perfect for any occasion. The sweet-tart burst of citrus in every bite makes it a light yet satisfying option. It’s a fun way to use fresh mandarins during the colder months and is a perfect, zesty after-dinner treat.
History of Gelo di Mandarino
Gelo di Mandarino is a traditional Sicilian dessert with roots in the island’s rich and diverse culinary heritage. Influenced by Arab rule from the 9th to 11th centuries, when sweetened and perfumed desserts became popular, gelo reflects the blending of cultures that shaped Sicilian cuisine. Mandarins, introduced later through trade routes, became a prized local fruit, inspiring this simple yet elegant dessert made from mandarin juice, sugar, and starch. Traditionally prepared in winter when mandarins are in season, gelo di mandarino exemplifies the ingenuity of peasant cooking, turning humble ingredients into a refined treat.
Today, gelo di mandarino is celebrated as a quintessential Sicilian dish, often served during festive occasions like Christmas. Its bright, citrusy flavor and smooth texture make it a tribute to the island’s love for seasonal produce and traditional techniques.
Ingredients You’ll Need to Make Gelo di Mandarino + Substitutions
- Mandarin juice: the base of the jelly, providing its vibrant, citrus flavor. Substitute with orange juice or any citrus fruit of your choice.
- Golden granulated sugar: Used to sweeten the jelly. You can substitute with maple syrup, or agave syrup if you prefer.
- Cornstarch: Called cornflour in the UK, the starches help to thicken the jelly. You can substitute with other starches like arrowroot or potato flour, but the texture might differ.
- Pistachios: Adds a crunchy texture and a pop of flavor. If you don’t have pistachios, almonds or other nuts work well too.
- Dark Chocolate: Typically used as a garnish, adding a rich contrast to the citrus.
How to Make Gelo di Mandarino (Step-by-Step)
Prepare the Mixture. In a small saucepan, whisk 4 tablespoons of the mandarin juice with all of the sugar and cornflour into a slurry.
Whisk in the remaining juice.
Cook the Jelly. Slowly bring the liquid to a gentle boil while stirring often.
Continue cooking until the liquid begins to thicken, then reduce the heat to low and whisk for 3-4 minutes more.
Chill the Jelly. Divide the mixture evenly between four moulds or bowls, allow to cool slightly (10-15 minutes), then refrigerate for at least 1 hour to firm up. Meanwhile, roughly chop the pistachios and chocolate.
Serve and Enjoy. To serve, tip out the jelly onto a plate and top it with the pistachios and chocolate.
Useful Tips
- If the jelly is too runny: This may happen if the cornstarch didn’t fully thicken the mixture. To fix it, dissolve a little more cornstarch in cold water, whisk it into the jelly, and cook for a bit longer to thicken it up.
- Make Ahead: One of the best things about Gelo di Mandarino is that it can be made ahead of time! It keeps well in the fridge for 2-3 days, making it an excellent make-ahead dessert for a dinner party or a quick treat during the week.
- Add More Flavor: For an added zing, try incorporating mandarin zest into the mixture. It enhances the citrus flavor and adds an aromatic layer to the jelly.
- Jelly stuck to the mould/bowl: Depending on the material of the mould/bowl, the jelly might be difficult to tip out. In this case, very carefully loosen it first by pulling it away from the sides with your fingers. Next time, you can also first moisten the moulds before adding the jelly.
Why You’ll Love This Recipe
- naturally vegan
- easy to make
- smooth, satisfying texture
- full of bright, sweet-tart flavors
- seasonal delight
How to Store Gelo di Mandarino
Gelo di Mandarino stores beautifully in the refrigerator for up to 3 days. Simply cover the moulds loosely with a plate or store them in an airtight container to keep it fresh.
Other Desserts You Might Like
- Biancomangiare: a creamy Sicilian almond milk pudding that’s not overly sweet
- Tembleque: a wiggly Puerto Rican pudding with homemade coconut milk
- 2 Ingredient Chocolate Mousse: melted chocolate whisked over a bowl of ice water
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Gelo di Mandarino (Italian Mandarin Jelly)
Equipment
Ingredients
- 500 ml mandarin juice (strained), from 1.5kg mandarins
- 50 g golden granulated sugar
- 50 g cornstarch
- A handful of pistachios
- 1-2 pieces of dark chocolate
Instructions
- In a small saucepan, whisk 4 tablespoons of the mandarin juice with all of the sugar and cornstarch into a slurry, then whisk in the remaining juice. Slowly bring the liquid to a gentle boil while stirring often.
- Continue cooking until the liquid begins to thicken, then reduce the heat to low and whisk for 3-4 minutes more.
- Divide the mixture evenly between four moulds or bowls, allow to cool slightly (10-15 minutes), then refrigerate for at least 1 hour to firm up. Meanwhile, roughly chop the pistachios and chocolate.
- To serve, tip out the jelly onto a plate and top it with the pistachios and chocolate.
I love this recipe for gelo di mandarini! I am in the US and made this with Natalie’s brand Tangerine juice and regular white sugar. I’m glad I splurged on the nicest juice I could find because it definitely defines the flavor. I didn’t have molds, so I used tiny glass juice cups and jam jars instead. They’re so cute! As (italian american) kids we always had little orange or raspberry flavored treats similar to this at grandma’s house — they were our favorite <3 this is a more elevated version and i love that it's plant based. Just make sure to keep stirring!
All the recipes I've made from this blog have been keepers. Thank you so much for the wonderful research and recipe crafting you do, Julius!