Easy Mango Coconut Jelly
User Reviews
5.0
12 reviews
Excellent
Easy Mango Coconut Jelly
Report
Sweet jiggly layers of mango and coconut jelly with mango chunks. This simple and easy mango coconut jelly is made with minimal ingredients. This cold dessert is also naturally sweetened, refreshing, dairy-free and vegan!
Share:
Ingredients
For the Mango Layer
- 1 cup Mango peeled and chopped
- 1 cup Mango peeled and diced into 1 cm cubes
- ½ cup mango juice
- 1 ¼ cups water cold
- 2 tsp agar agar powder
- ⅓ cup maple syrup or honey
- 1 teaspoon lime juice or lemon juice
For the Coconut Layer
- ⅔ cup water cold
- 1 tsp agar agar powder
- 4 tablespoon maple syrup or honey
- ⅛ teaspoon salt
- ⅔ cup coconut milk full fat
Instructions
For the Mango Layer
- Blend 1 cup of the chopped mango with the mango juice in a blender or food processor until smooth. Transfer the mango purée into a small pot. Whisk in cold water, agar agar powder, maple syrup and lime juice until combined.
- Then bring to a boil for 60 seconds while whisking. Remove the pot off heat. Pour this mango jelly liquid into an approximate 5 x 7 inch glass square dish.
- Quickly press diced mango cubes into the mango jelly liquid, so the jelly is flat and smooth. Let this fully set at room temperature as you work on the next layer, around 5-10 minutes.
For the Coconut Layer
- In a small pot, whisk together cold water, coconut milk, agar agar powder, maple syrup, and salt until well combined. Bring to a boil for 60 seconds while whisking. Reduce heat to low to keep warm and keep covered.
- Check the mango jelly layer and see if it's set first. You should be able to press it down with your thumb without any breakage. Then pour in the hot coconut milk liquid over the back of a spoon, to prevent breaking the first layer.
- Cover the container with plastic wrap or a lid. Refrigerate for 3-4 hours or overnight until firm.
- To serve, use a knife to cut around the edge of the jelly and insert halved toothpicks between the container and the sides of the jelly (2 per each side) for air to help push the jelly out. Then invert the container over a large plate and let it naturally slide down with gravity.
- Slice the mango coconut jelly into 9 equal squares and enjoy with fresh fruit!
Equipments used:
Nutrition Information
Show Details
Calories
118kcal
(6%)
Carbohydrates
22g
(7%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Sodium
40mg
(2%)
Potassium
160mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
397IU
(8%)
Vitamin C
14mg
(16%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9pieces
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 40mg | 2% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 14mg | 16% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Quick & Easy Coconut Mango Pitaya Sago
Asian, Chinese, Indonesian, Malaysian, South-East Asian
5.0
(6 reviews)
