A refreshing layered dessert featuring a sweet mango base topped with a creamy coconut layer.
Ingredients
Mango Layer
- 250gmango flesh
- 1piecemango, cut into cubes
- 120mLorange juice
- 300mLwater
- 2tspagar agar powder
- 1tspjelly powder
- 100gsugar
- Some lime juice, to taste
Coconut Layer
- 160mLwater
- 1tspagar agar powder
- 1/2tspjelly powder
- 4tbspsugar
- 1/8tspsalt
- 160mLcoconut milk
How to make Mango Coconut Agar Agar
In a blender, blend the mango cubes (for the purée) and orange juice until smooth.
Put the jelly powder, agar agar powder, and water into a small pot. Mix thoroughly to evenly spread the powder. As you bring it to a full boil, keep stirring to ensure that the jelly powder and agar agar powder have completely dissolved. Whisk in the sugar, mango purée, and lime juice until smooth. Take off the heat and give it a taste, adding extra sugar or lime juice if necessary.
Wet the mold with water and pour in the mango mixture. Place the mango cubes into the mango foundation, making sure they are properly distributed and pressed down to ensure they are completely submerged. Allow the mango jelly to mostly set.
For the coconut layer: Mix the agar agar powder and water in a small pot, making sure the powder is well distributed. As you bring it to a full boil, make sure that the agar agar powder dissolves completely by stirring often. Stir in salt and sugar until they are dissolved. Remove from heat, stir in coconut milk, and stir again. If the mango layer has firmed, you may use it right away; if not, keep it warm, covered, over the lowest heat setting on the stove to keep it from setting and getting clumpy.
Once the surface of the mango layer has set, gently pour the coconut layer over the spatula or the back of a spoon onto the mango base. Pouring too hard will break or damage the mango layer. Refrigerate for a few hours or overnight until cold. Cut into square shapes with a sharp knife and enjoy!
Tips & Tricks
Ensure the mango layer is fully set before adding the coconut layer to avoid mixing.
Use a sharp knife to cut the jelly into squares for clean edges.
FAQS
How do I make Mango Coconut Agar Agar step by step?
To make Mango Coconut Agar Agar, start by blending mango cubes with orange juice until smooth. In a pot, mix jelly powder, agar agar powder, and water, then bring to a boil while stirring. Add sugar, mango purée, and lime juice, then pour into a mold with mango cubes. For the coconut layer, repeat the process with agar agar, water, salt, and sugar, then stir in coconut milk. Once the mango layer has set, gently pour the coconut layer on top and refrigerate until firm.
Is Mango Coconut Agar Agar suitable for vegans?
Yes, Mango Coconut Agar Agar is suitable for vegans as it uses agar agar, a plant-based gelatin substitute, instead of animal-derived gelatin. The recipe also includes coconut milk, making it a delicious and dairy-free dessert option.
What can I substitute for agar agar powder in this recipe?
If you don't have agar agar powder, you can substitute it with gelatin, but keep in mind that gelatin is not vegan. For a vegan alternative, you could also try using carrageenan or pectin, but the texture may vary slightly. Make sure to follow the specific instructions for the substitute you choose, as they may require different preparation methods.
How should I store leftover Mango Coconut Agar Agar?
Store any leftover Mango Coconut Agar Agar in an airtight container in the refrigerator. It should keep well for up to 3-5 days. Make sure to cut it into squares before storing for easy serving later.
What are some good pairings for Mango Coconut Agar Agar?
Mango Coconut Agar Agar pairs wonderfully with fresh fruits like berries or kiwi for added color and flavor. You can also serve it with a drizzle of coconut cream or a scoop of dairy-free ice cream for a delightful dessert experience. A sprinkle of toasted coconut flakes on top can enhance the tropical flavor as well.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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