Monday, March 1, 2010

Mango Coconut Milk Jelly



Mango again...a versatile fruit... can be eaten fresh, make into mango chutney, mango salsa, mango salad or mango kerabu, mango cake, mango pudding and mango jelly.... The original recipe uses mash pumpkin (recipe courtesy ~ my good friend, Samantha Tan  from Melbourne). Its a crowd pleaser... easy to make. 

Bottom layer
  • 1 1/2 tablespoon agar-agar powder
  • 80g sugar
  • 350ml water
  • 250g mango -pureed (optional - use the canned mango)
  • 150ml coconut milk
  • a pinch of salt
Mix the pureed mango with coconut milk and a pinch of salt in a heatproof jug. In a saucepan, add water, agar-agar powder and sugar. Bring to boil until agar-agar powder has dissolved. Remove from heat and pour in the mango mixture. Stir well. and pour into a square mould or any mould... leave it to set. Once it is 3/4 set, make some grooves (lightly) on the surface of the semi set mango jelly.
Optional: add slices of mango on top of the semi set jelly.

top layer
  • 1 tablespoon of agar-agar powder
  • 500ml water
  • 100g sugar
  • pandan leaves (optional)
Stir and bring to boil all the ingredients above, until agar-agar powder dissolves. Pour on to the mango jelly. Leave aside to cool and chill in the fridge till firm. Cut (if it is in a square mould) and serve....


 I was trying out for presentation (of course!!!), the photos on the
Left... wine glass ..(phew!! lucky the wine glass did not break due to the heat...) 
Right...Konyaku jelly mould... notice the layers ~ swap?
hmmm...
shall I call it DownUnder Mango Jelly

3 comments:

  1. Very interesting! Another to do for me!

    ReplyDelete
  2. Your jelly looks soo good...must try to be more artistic in my serving....

    ReplyDelete
  3. mycookinghut,
    Give it a go... or try with butternut pumpkin... its wonderful

    Yati Harvey,
    Thank you...

    ReplyDelete