Skip to main content

Mango coconut agar-agar

 

This refreshing treat is as delicious as it is beautiful; not to mention easy. It's also a great party dessert as it's vegan and gluten-free. If you want something more exciting than ice cream, this is the perfect warm weather dessert that won't melt!

For the mango base for this dessert, I am using Mango Susu, you can use whatever mango you have, even frozen mango is work. The only condition is the mango is ripe and sweet. And make sure that you peel the mango skin far enough because if you peel the skin too thin, you will taste a bit of bitterness. And I am going to blend it with orange juice, the acidity and citrusy quality will accent and brighten up the sweetness of the mango.


For the setting, I am using agar-agar for making this dessert. It is kind of like gelatin; it is set in liquid. However, unlike gelatin, this is plant base, if you have got vegetarian friends coming over, you could treat them with this dessert. The most important thing about using this agar-agar is, you want to add it when the water is cold, give it a stir and then bring it to a boil. If you add this after the water has already boiled, it will clump up very quickly and it will be impossible to get it separated.

I am using a 10” x 8” rectangle glass casserole dish, but you could also use cups, glasses, or other shapes to make individual ones. You may use any type of mold you choose. Agar agar jelly sets at room temperature, so work quickly especially if you are making small ones. Make sure to wet the mold first before pouring the mango jelly base which will help to unmold easily later.

Allow the jelly to mostly set whereas the surface you shake it and it’s not moving. If you gently touch it and your fingers do not poke through. To speed up the process, you CAN place it in the refrigerator, but make sure it doesn't become cold! While you are waiting for the mango jelly to be mostly set, make sure that you keep your coconut layer warm because if it sits, it will turn solidified. Then you need to heat it back up and let it melt down again.


INGREDIENTS

Mango Layer

250 g mango flesh 

1 mango, cut into cube size

120ml orange juice

300ml water

2 tsp  agar agar powder 

1 tsp jelly powder

100g sugar

some lime juice, to taste


Coconut Layer

160ml water

1 tsp agar agar powder 

½ tsp jelly powder

4 tbsp sugar

⅛ tsp salt

160ml coconut milk





METHODS

1. In a blender, blend the mango cubes (for the purée) and orange juice until smooth.

2. 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.

3. 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.

4. 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.

5. Once the surface of the mango layer has been set, gently pour the coconut layer over the spatula or the back of a spoon or on to 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!

 

 

 




Labels:

Comments

Post a Comment

Popular posts from this blog

Canned braised pork belly (罐头扣肉）

A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavor of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can wash, cut...
Post a Comment
Read more

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...
Post a Comment
Read more

Pumpkin Sago Dessert（南瓜西米露）

Pumpkin is a very good food material, suitable for men, women and children. Although it tastes very sweet, it does not contain high sugar content. It can even be eaten by diabetics. Pumpkin sago is a dessert that many people like because it does not harm the body. So, how to make pumpkin sago? This creamy, smooth pumpkin sweet soup is one of my favorites.   So aromatic with coconut milk.   Since the soup tends to thicken, I prefer it to serve hot rather than cold. I prefer to cook coconut milk in the soup with a little salt. Coconut milk is naturally sweet and rich. Salt helps to balance these flavors, making the soup more palatable and enjoyable. Others may prefer to drizzle some coconut milk on top before serving. The main ingredients of pumpkin and sago are pumpkin and sago. The general method of cooking sago is to boil water in a pot, pour in sago and cook on low heat for about 10-15 minutes. Turn off the heat when only a little white spot is left in the middle of the ...
Post a Comment
Read more