Mango coconut jelly
Mango coconut jelly

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mango coconut jelly. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Buy Coconut And Mango & More. Great Prices on Coconut And Mango & More. Delicious jelly made using tender coconut flesh and mango pieces dotted all over it.

Mango coconut jelly is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Mango coconut jelly is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mango coconut jelly using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mango coconut jelly:
  1. Prepare MANGO LAYER:
  2. Take 250 g mango flesh (for puree), roughly cubed
  3. Make ready 1/2 cup orange juice
  4. Take 1 1/4 cups water
  5. Prepare 2 tsp agar agar powder
  6. Get 1/3 cup sugar
  7. Get COCONUT LAYER:
  8. Make ready 2/3 cup water
  9. Make ready 1 tsp agar agar powder
  10. Make ready 4 Tbsp sugar
  11. Prepare 1/8 tsp salt
  12. Make ready 2/3 cup coconut milk

I used to eat wayyyy to much of these when I was growing up, and now I am exci. Vegan Mango & Coconut 'Jelly': It's summer, and though the heat is unbearable at times, the food makes it so much easier! Summers for me are synonymous with Mangoes. Pair it with coconut milk and it is a heavenly duo - perfect balance of sweet, tart and creamy!

Steps to make Mango coconut jelly:
  1. For the mango layer: - In a blender, blend the mango cubes (for purée) and orange juice until smooth.
  2. In a small pot, add water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved.
  3. Add sugar and mango purée and whisk until smooth. Remove from heat and taste, adding more sugar as needed. Pour the mango mixture into a mould. I used a square pan.
  4. Let the jelly set until the surface is firm enough to pour on the next layer (if you touch it gently and your fingers are not poking through, it’s ready). You CAN put it in the fridge to make it go faster, but do not let this set completely cold!
  5. For the coconut layer: - In a small pot, combine water and agar agar powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar, salt, and stir until dissolved.
  6. Add coconut milk, stir to mix and remove from heat. Once the surface of the mango layer has set, gently pour the coconut layer over the back of a spoon on to the mango base. Refrigerate for a few hours until cold.
  7. When cold, cut into cubes with a sharp knife and enjoy!

An attractive two-layer jelly dessert, ideal for summer nights. This recipe is great for vegans and vegetarians, because agar-agar is derived from plant sources, unlike regular gelatine. Agar-agar is activated when briefly boiled, and can set at room temperature or in the fridge. Stir until crystals and sugar are dissolved. Divide evenly among six Instructions to assemble the Mango Jelly Mooncake: Before pouring the jelly mixture into the mould, slightly wet the mould.

So that’s going to wrap it up with this special food mango coconut jelly recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!