Mango Coconut Jelly

Name: Mango Coconut Jelly
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 10 grams clear agar powder; 180 grams granulated sugar (about 3/4 cup); 1 liter water (about 4 1/4 cups); 5-6 pandan leaves; 1/2 teaspoon salt; 10 grams agar powder; 150 grams granulated sugar (about 2/3 cup); 1 teaspoon salt; 4-5 ripe mangoes; 500 ml coconut milk (about 2 cups); 500 ml water (about 2 cups)

Emon Hannok @Bakebydao

I had a lot of ripe mangoes today, so I made this recipe for Friday's mystery ingredient box, with mango as the main ingredient.

Emon Hannok @Bakebydao

I had a lot of ripe mangoes today, so I made this recipe for Friday's mystery ingredient box, with mango as the main ingredient.

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Ingredients

30 minutes

Serves 3 servings

10 gramsclear agar powder
180 gramsgranulated sugar (about 3/4 cup)
1 literwater (about 4 1/4 cups)
5-6pandan leaves
1/2 teaspoonsalt
Coconut layer ingredients
10 gramsagar powder
150 gramsgranulated sugar (about 2/3 cup)
1 teaspoonsalt
4-5ripe mangoes
500 mlcoconut milk (about 2 cups)
500 mlwater (about 2 cups)

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Steps

30 minutes

1

Start with the clear jelly layer: Soak the agar powder in water for 10 minutes. Then cook over heat, adding pandan leaves, sugar, and salt. Once it boils, let it cool until just warm.
2

Cut the mangoes into small cubes and place them in molds or cups.
3

For the coconut jelly layer: Soak the agar powder in coconut milk for 10 minutes. After soaking, add water and cook over medium heat. Once it boils, add sugar and salt, then turn off the heat and let it cool.
4

Spoon the clear jelly into the cups. Once it sets, pour the coconut jelly layer on top.
5

Chill in the refrigerator for 30 minutes. Serve cold.