The Thai Mango Coconut Jelly I Make for Summer Parties
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Calories
- 200 kcal
- Carbs
- 30.00 g
Ingredients
- 250 gmango (peeled and chopped)
- 1/2 cuporange juice
- 1/2 cupmango (cubed)
- 1 1/4 cupswater
- 2 tspagar agar
- 1/3 cupsugar
- —lime juice (optional)
- 1 1/4 cupscoconut water
- 1/4 cupcoconut cream
- 4 tbspsugar
- 1 tspagar agar
Instructions
- 1
Peel and chop the mango.
- 2
Add it to the blender, add orange juice and blend to a smooth paste. Keep aside.
- 3
Add agar agar to the water and then place it on the stove.
- 4
Keep stirring the mix till the agar agar is completely dissolved.
- 5
Take a test check. If the mix has no tiny dots, you are good to go; else boil a little longer.
- 6
Add the sugar and stir to dissolve.
- 7
Mix in the mango purée and stir continuously.
- 8
Remove from fire and add lime juice if desired.
- 9
Pour into dish/mould/shot glasses and add mango pieces. Let it set at room temperature.
- 10
Blend coconut water and cream in a blender until smooth or slightly chunky.
- 11
Add agar agar to water, stir and place it on fire until dissolved.
- 12
Add sugar, stir and boil until dissolved.
- 13
Pour the coconut mix over the mango jelly once set.
- 14
Let the coconut layer set and refrigerate for a few hours.
- 15
Once set, it can be cut into desired shapes and garnished.