Mango Coconut Milk Jelly

Mango Coconut Milk Jelly

1. First, let's make the mango layer.

2. After the mango is peeled and pitted, take 250 grams of the pulp and pour it into a food processor and half a cup of freshly squeezed orange juice, and beat it with a food processor.

3. A mango paste is formed.

4. Add 300 ml of water to a small pot, plus 6 g of agar-agar extract. There is no affinity for agar-agar powder. Please use agar powder instead to let them blend completely. Stirring is needed until it is boiled and then the heat is turned off.

5. While it is hot, add sugar and stir to melt, squeeze half of Thai lime juice into it.

6. Pour into the mango paste and mix well.

7. Pour it into a container and put it in the refrigerator for 20 minutes to let the mango layer solidify. The container is preferably made of glass. Transparent and easy to layer.

8. Next, let's talk about the production of the coconut layer.

9. Add 160ml in a small pot + 3 grams of agar-agar extract + sugar + salt and stir together until it boils. Turn off the fire.

10. After turning off the heat, pour in coconut milk and stir quickly.

11. Take out the solidified mango layer, pour in the coconut layer while it is hot, and put it in the refrigerator for 20 minutes.

12. After 20 minutes, take out the solidified mango coconut jelly, lightly scratch the surrounding area with a knife, buckle out, and cut into small pieces with a knife, ready to eat.

Tips:

1. Agar-agar is just like agar. No agar powder can be used instead;
2. The container is preferably made of glass. Transparent and easy to layer;
3. Take out the solidified mango layer and pour in the coconut layer while it is hot.