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Mango and Coconut Jelly [Vegan]

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This dessert is inspired by a Burmese dessert called "kyauk kyaw" — a light and sweet jelly made without the gelatin. The mango adds extravagance, with its pronounced, sweet, and tangy flavor. The creaminess of the coconut complements the sharp flavor of the mango. If the mango you have purchased is of the tangy variety, omit the lime juice from the recipe. Otherwise, a splash of lime juice adds a nice punch to the dish.

Mango and Coconut Jelly [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

59

Serves

15

Ingredients

For the Mango Layer:

  • 8.81 ounces mango, roughly cubed (from about 1 1/2–2 mangos)
  • 1 3/4 cups water
  • 2 teaspoons agar agar powder
  • 1/3 cup sugar
  • Lime juice, to taste (optional)
  • 15 small mint leaves (optional)
  • 1 small mango, cubed (optional)

For the Coconut Layer:

  • 2/3 cup water
  • 1 teaspoon agar agar powder
  • 4 tablespoons sugar
  • 2/3 cup canned coconut milk
  • A small pinch of salt (optional)

Preparation

To Make the Mango Layer:

  1. Purée the mango pieces to a smooth pulp. Set aside.
  2. In a small heavy-bottomed pan over medium heat, combine the water, agar agar, and sugar. Use a whisk to stir continuously, until the sugar and agar dissolve completely. If you take a little bit of the liquid and rub it between your fingers, it should not feel gritty.
  3. Add the mango purée and continue to stir and cook for a minute. If adding lime juice, add it now.
  4. Pour into an 8×6-inch glass or metal container. Spread the mango cubes and mint leaves over the liquid.
  5. Let it sit at room temperature to set completely. You may refrigerate to speed up the process, but it is not necessary.

To Make the Coconut Layer:

  1. Start this process only after the mango layer is set completely. The surface should feel smooth and hard to the touch.
  2. If re-using the same pan, remember to wash and dry it.
  3. Combine the water, sugar, salt, and agar agar in the pan over medium heat.
  4. Once the crystals are dissolved completely, add the coconut milk.
  5. Continue to stir and cook until the coconut milk is fragrant.
  6. While the coconut milk is still hot, pour over the mango layer. Make sure the coconut milk is hot, or else the two layerswont’stick’ and will come apart while serving.
  7. Cool for a few hours in the refrigerator. Slice and serve cold.

Nutritional Information

Per Serving: Calories: 59 | Carbs: 10 g | Fat: 2 g | Protein: 0 g | Sodium: 2 mg | Sugar: 10 g

Calculation not including optional ingredients.

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AUTHOR & RECIPE DETAILS


photo

Exotic and everyday foods with a Indian twist. Tina Dawson is a food blogger, food stylist and food photographer from India who loves adding an Indian twist to recipes from around the world. She loves to bake and spends every waking minute scouring the world for interesting and delicious things to eat. Her blog Love is in my tummy is a catalog of recipes - featuring both exotic and everyday foods - and culinary travel stories, where every meal becomes a journey.


 

 

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7 comments on “Mango and Coconut Jelly [Vegan]”

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Chanlyn Elyse
1 Years Ago

What can you use instead of agar agar


Reply
Frances Laws
1 Years Ago

Ummmm looks good


Reply
Michelle Emerson
1 Years Ago

Hannah Beggs, might be a page u will like :)


Reply
Michelle Emerson
1 Years Ago

Yum!!!


Reply
Marie Miller
1 Years Ago

Jas Miller


Reply
Beata Sobczyńska
1 Years Ago

Natalia Sobczynska


Reply
Chaitanya Reddy
1 Years Ago

Oh my Lord.


Reply
Funghina Karina
1 Years Ago

Chris Borg


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