INGREDIENTS
Mango layer
- 250g mango, roughly cubed for purée - approx. 2 mangos
- 1 mango, 1-cm cubes
- ½ cup orange juice
- 1 ¼ cups water
- 2 tsp agar agar powder
- ⅓ cup sugar
- Lime juice, to taste
- 15 small mint leaves, optional
Coconut layer
- ⅔ cup water
- 1 tsp agar agar powder
- 4 Tbsp sugar
- pinch of salt
- ⅔ cup coconut milk
METHOD
For the mango layer:
- In a blender, blend the mango cubes to a purée then add orange juice and blend until smooth. In a small pot, add water and agar agar powder and stir to distribute the powder. Bring to a boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar and mango purée and whisk until smooth. Remove from heat and taste, adding more sugar and lime juice to taste.
- Pour the mango mixture into a mould. Add the 1-cm mango cubes into the mango base, distributing the cubes evenly throughout, and pushing them down to make sure they are submerged. If desired, you can add mint leaves.
- Let the jelly set until the surface is firm enough to pour on the next layer.
For the coconut layer:
- In a small pot, combine water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar, salt, and stir until dissolved. Add coconut milk, stir to mix and remove from heat. You can use this immediately if the mango layer has set, if the mango layer has not set, keep this mixture hot, covered, over the lowest heat setting on the stove to prevent it from setting and becoming clumpy.
- Gently pour the coconut layer over the back of a spoon on to the mango base. Refrigerate for a few hours until cold.
- When cold, cut into cubes with a sharp knife
