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!