Mango and coconut jelly

Here's a refreshing vegan dessert with a nice presentation.

Serves 2.

175 g mango flesh

150 ml water

40 g powdered white sugar

3 teaspoons agar-agar

175 ml coconut milk

Blend the mango, water, 30 g sugar and 2 teaspoons of agar-agar in a food processor. Pour everything into a saucepan and bring carefully to a boil while stirring constantly. As soon as the mixture boils, remove from the heat. Transfer to two glasses or ramekins. Freeze for 2-3 minutes or until the jelly begins to firm up.

Meanwhile, bring remaining sugar, agar-agar and coconut milk to a boil, stirring constantly. Be careful not to create bubbles that would spoil the presentation of the jelly. As soon as the mixture boils, remove from the heat. Carefully pour over the mango jelly and place in the refrigerator for 10 to 15 minutes.

Variation: use silicone moulds. Carefully remove from the mould so as not to break the jelly.

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