Mango coconut jelly
Mango coconut jelly

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mango coconut jelly. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mango coconut jelly is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Mango coconut jelly is something that I have loved my whole life.

Mango Coconut Jelly Cubes วุ้นมะม่วง (woon mamuang). Puree the peeled and roughly chopped mango along with sugar. Vegan Mango & Coconut 'Jelly': It's summer, and though the heat is unbearable at times, the food makes it so much easier!

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

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

I am sure kids will love this for sure. Distribute remaining mango cubes evenly over mango jelly while it is still soft. Pour the hot coconut mixture over the set mango layer. It is important that coconut mixture is hot when poured, so that two.

Instructions 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!

This Mango Jelly is yummy and refreshing with the combination of coconut milk and mango fragrance. Not only that, it can be easily prepared too. The jelly looks pretty like a flower as I used the same. This mango and coconut dessert is inspired by a Burmese dessert called. This dessert is inspired by a Burmese dessert called "kyauk kyaw" — a light and sweet jelly made without the gelatin.

So that is going to wrap this up for this special food mango coconut jelly recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!