Mango & Coconut Jelly - Thạch Xoài
Want a light mango dessert? This recipe will surely be a hit, especially during hot summer days. You can choose to make just the mango jelly or with a coconut layer. Once set, the jelly can be cut using a cookie cutter or into cubes for easy serving. Enjoy it alone or in an iced beverage such as a mojito!
Prep: 5 min | Total: 45 min | 6 Servings
Ingredients
Mango Layer
- 1/4 cup orange (or pineapple) juice
- 1/2 cup water
- 1 tsp agar-agar powder
- 1 cup mango chunks
- 2 1/2 Tbsp sugar
Coconut Layer (Optional)
Steps
Mango Layer
- Cut a ripe mango into small cubes or use frozen mango chunks.
- In a blender, blend together mango and orange (or pineapple) juice.
- Using a small pot, bring the water to a boil.
- Adjust stove to medium-low heat.
- Add agar-agar powder to water and whisk until dissolved.
- Add the sugar and whisk until dissolved.
- Whisk in the blended mango until evenly combined with the water mixture.
- Pour the mixture into your mold. (We used a 3-cup rectangular glass Pyrex.)
- Put the mold in the freezer (15 minutes) or refrigerator (45 minutes) until jelly is firm.
- Make the coconut layer next or cut into cubes of desired size and enjoy!
- Cut a ripe mango into small cubes or use frozen mango chunks.
- In a blender, blend together mango and orange (or pineapple) juice.
- Using a small pot, bring the water to a boil.
- Adjust stove to medium-low heat.
- Add agar-agar powder to water and whisk until dissolved.
- Add the sugar and whisk until dissolved.
- Whisk in the blended mango until evenly combined with the water mixture.
- Pour the mixture into your mold. (We used a 3-cup rectangular glass Pyrex.)
- Put the mold in the freezer (15 minutes) or refrigerator (45 minutes) until jelly is firm.
- Make the coconut layer next or cut into cubes of desired size and enjoy!
Coconut Layer (Optional)
- Using a small pot, bring the water to a boil.
- Adjust stove to medium-low heat.
- Add agar-agar powder to water and whisk until dissolved.
- Add the sugar and whisk until dissolved.
- Whisk in the salt, coconut and soy milk. Turn off the stove.
- Slowly pour the mixture onto the set mango layer.
- Put the mold in the freezer (15 minutes) or refrigerator (45 minutes) until jelly is firm.
- Use cookie cutter or cut into cubes of desired size and enjoy as a refreshing snack!
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