Mango and coconut jelly

 

A refreshing vegan dessert with a nice presentation. 

For 4 glasses

 

1 fresh mango, pureed (about 350 g mango flesh)

300 ml water

100 g white sugar

1 tablespoon agar-agar powder (3 g)

150 ml coconut milk

 

Combine water, agar-agar and sugar in a sauce pan. Bring to a boil over medium heat, stirring constantly, for about 5 minutes or until the mixture is clear. 

Pour half of the mixture in a bowl (keep the other half in the sauce pan so the mixture stays warm). Mix it well with mango flesh. Transfer in glasses. Chill into the freezer until firm (takes about 5 minutes).

Pour the coconut milk in the sauce pan with the remaining mixture. Mix well.

Pour over the mango jelly. Chill into the fridge until firm (about 15 minutes).

 

You can also use silicone molds to prepare your jelly (picture bellow). Remember to unmold it carefully, not to break it.

 

 

 

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