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)

• 1/4 cup coconut milk
• 1/4 cup soy milk
• 1/2 cup water
• 1 tsp agar-agar powder
• 3 Tbsp sugar
• 1 pinch of salt

Steps

Mango Layer

1. Cut a ripe mango into small cubes or use frozen mango chunks.
2. In a blender, blend together mango and orange (or pineapple) juice.
3. Using a small pot, bring the water to a boil.
4. Adjust stove to medium-low heat.
5. Add agar-agar powder to water and whisk until dissolved.
6. Add the sugar and whisk until dissolved.
7. Whisk in the blended mango until evenly combined with the water mixture.
8. Pour the mixture into your mold. (We used a 3-cup rectangular glass Pyrex.)
9. Put the mold in the freezer (15 minutes) or refrigerator (45 minutes) until jelly is firm.
10. Make the coconut layer next or cut into cubes of desired size and enjoy!

Coconut Layer (Optional)

1. Using a small pot, bring the water to a boil.
2. Adjust stove to medium-low heat.
3. Add agar-agar powder to water and whisk until dissolved.
4. Add the sugar and whisk until dissolved.
5. Whisk in the salt, coconut and soy milk. Turn off the stove.
6. Slowly pour the mixture onto the set mango layer.
7. Put the mold in the freezer (15 minutes) or refrigerator (45 minutes) until jelly is firm.
8. Use cookie cutter or cut into cubes of desired size and enjoy as a refreshing snack!