Mango & Lime Agar Jelly

Name: Mango & Lime Agar Jelly
Total time: 600 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup granulated sugar; 1/2 cup water; 1 large lime, Zest and juice; 450 g bag frozen mango pieces; 1 tbsp Agar agar powder

Celeste @celeste_xtina_C00K5

Essex

🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊

Agar agar is a great alternative to animal-based gelatine, which creates jellies with a more solid than wobbly texture. These #2flavours are particularly good together.

🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊

Agar agar is a great alternative to animal-based gelatine, which creates jellies with a more solid than wobbly texture. These #2flavours are particularly good together.

Celeste @celeste_xtina_C00K5

Essex

🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊

Agar agar is a great alternative to animal-based gelatine, which creates jellies with a more solid than wobbly texture. These #2flavours are particularly good together.

🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊🍋🍊

Agar agar is a great alternative to animal-based gelatine, which creates jellies with a more solid than wobbly texture. These #2flavours are particularly good together.

Saved

Ingredients

10 minutes

4 servings

1 cupgranulated sugar
1/2 cupwater
1large lime, Zest and juice
450 gbag frozen mango pieces
1 tbspAgar agar powder

Saved

Steps

10 minutes

1

Line a jelly mould with cling film and place the mould on a baking tray.
2

Put the sugar, water and lime zest in a heavy bottom saucepan.
3

Put pan on the heat and bring up to just below boiling, until the sugar has melted.
4

Whisk in the agar agar and allow to thicken.
5

Add the mango pieces and continue to stir until they have thawed and the liquid is gloopy.
6

Squeeze the lime into the pan. Turn off the heat.
7

Allow to cool slightly before carefully pouring the whole lot into the lined mould.
8

Flatten down the top of the jelly and cover it over with the excess cling film.
9

Put into the fridge and refrigerate for 1-2 hours.
10

Take out of the fridge and pull back the cling film out of the way.
11

Turn the mould upside down on the serving dish. Hold the cling film and pull up the mould to release the jelly.
12

Peel off the cling film.
13

Serve the jelly in slices (like a cake) with squirty cream on the side (optional)