It’s Chinese New Year 2018, the weather is warm and the days are filled with family meals around the dinner table. Instead of rich desserts to end our meals, I wanted to make something light and refreshing, and what better way than to end it with the last of this season’s mangoes in this mango and coconut agar jelly.
The recipe has been adapted from http://www.ancoojournal.com. The original recipe required tweaking as the amount of agar powder wasn’t enough to set the mango layer. The below has been tested and sets perfectly.
Makes 1 x 23cm fluted round
Ingredients (Coconut Layer):
- 400ml coconut milk
- 8 tbsp caster sugar
- 3 tsp agar agar powder
- 300ml fresh milk
Ingredients (Mango Layer):
- 700g mango flesh (around 5-6 mangoes)
- 100ml water
- 4.5 tsp agar agar powder
- 7 tbsp caster sugar
- 4 tsp lemon juice
Method (Mango Layer):
- As I’m inverting the jelly so that the mango is on top in the final presentation, the mango layer is required to be set first. In this recipe, I used the Tupperware Fluted Jelly Mould.
- Puree mango and water with a stick blender until smooth.
- Place all mango ingredients, except lemon juice, into a saucepan and bring to the boil, stirring constantly. Boil for further 2 mins after this point.
- Turn off heat and stir in lemon juice.
- Pour into jelly mould and tap to even out surface. Leave at room temperature until set.
Method (Coconut Layer):
- Place all coconut layer ingredients in a clean saucepan and bring to boil at medium low heat for 2 mins, stirring constantly. Turn off heat and cool about 10 mins.
- Gently scratch the mango layer with a sharp knife. This will make the two layers stick together.
- Pour coconut layer on top of the mango layer.
- Leave jelly to set at room temperature before placing in refrigerator to set further for 2 hours or overnight.
- Best served chilled.