Mango Coconut Jelly
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Serves: 6-8 servings
 
Ingredients
  • Bottom layer
  • 200ml coconut milk
  • 4tbsp caster sugar or to taste
  • 1 tsp agar agar powder
  • 150ml fresh milk
  • Top layer
  • 350g mangoes flesh (about 3 mangoes), chopped
  • 50ml water
  • 1 tsp agar agar power
  • 3.5 tbsp sugar or to taste
  • 2 tsp lemon juice
Instructions
  1. Bottom layer - Place all the ingredients in a pot and stir to boil at medium low heat for 2 mins. Turn off heat. and stir for another minute. Pour liquid mixture into the mould. Leave to cool and place in the fridge to chill for 15 minutes.
  2. Top layer - Puree mangoes and water to smooth.
  3. Then place all the ingredients and mango puree (except lemon juice) in a pot and stir to boil at medium low heat for 2 mins. Turn off heat, then add lemon juice and stir for another minute with a hand whisk.
  4. Take the set jelly mould out from the fridge, and gently scratch the jelly with a sharp knife. This will make the jellies stick together. Then pour the hot mango liquid on top.
  5. Leave jelly to cool in room temperature and chill it in the fridge for 2 hours before serving.The flower mould can be ordered online here
Recipe by Anncoo Journal at https://www.anncoojournal.com/mango-coconut-jelly/