A double layer jelly dessert recipe from my kitchen. This preparation is packed with rich taste of Mango and goodness from coconut milk.It can be served more delicious with a scoop of ice cream and shreds of nuts at it top.
Ingredients
For mango jelly
- Mango pulp : 2 Cup
- Sugar : 3 Tbl – Sp (Adjust)
- Agar-agar (china grass) : 5 Gm
- Water : 5 cup
For coconut jelly
- Coconut milk : 1 cup
- Agar-agar (china grass) : 5 Gm
- Sugar : ¼ Cup(Adjust)
- Water 1 cup
Method
- Soak the agar agar in two separate bowls, adding enough water to cover the agar agar; for about 15 minutes / following the directions in the packet.
- In a sauce pan, add the water mentioned for mango jelly and let it boil.
- Then add the soaked agar-agar and sugar. Stir the mix & boil till the agar-agar completely dissolves in the water.
- Now add the mango pulp and just warm it.
- Take it out and pour in a tray (I used my square shaped glass tray)
- Let it cool completely and keep it in the fridge for ~ 25- 30 min.
- In a saucepan, add the 1 cup of water mentioned for coconut jelly and let it boil.
- Add the soaked agar-agar (second part) along with sugar and boil till the agar-agar completely dissolves.
- Then add the coconut milk and just warm it.
- Take the mango jelly from the fridge (it will be partially set, that is no liquid to see).
- Pour the coconut milk gently on top of mango jelly.
- Let it sit to cool the coconut milk and then keep in the fridge for ~ 2 hours.
- Cut gently into your desired shape and serve.
Tips:
- Instead of agar-agar strands, may use agar-agar powder (but the measurement will change).
- May use fresh mango pulp or store bought pulp.
