Thai Mango Coconut Jelly (Woon Mamuang)

Ingredients

• 2 cupa mango flesh (fresh or canned, roughly cubed)
• 1/2 cup mango flesh (cut into 1 cm cubes, optional)
• 1/2 cup orange juice
• 1&1/2 cups water
• 2 tsp agar agar powder
• 2 tbsp sugar
• 1 tsp lime juice
• 1 cup water
• 1 tsp agar agar powder
• 2 tbsp sugar
• 1/8 tsp salt
• 1 cup coconut milk

Instructions

1. 1

   --- Steps ---

2. 2

   Blend mango & orange juice until smooth, set aside.

3. 3

   In a small pot on medium heat, combine water & agar agar, stir frequently & bring to a boil.

4. 4

   Once fully dissolved, add sugar & mango purée, whisk until smooth.

5. 5

   Remove from heat, taste to adjust balance of sourness & sweetness.

6. 6

   Pour into moulds (1 large or individual cups, glasses, etc) Distribute mango cubes evenly (if using) pushing them slightly to make sure they are submerged.

7. 7

   Let jelly set until surface is firm enough to pour on the next layer (touch gently with fingers tips, if not poking through, it's ready for the next layer)

8. 8

   While waiting for mango layer to set, make coconut layer by combining water & agar agar in a small pot on medium heat, bring to a boil, stirring frequently.

9. 9

   Once dissolved, add sugar, salt, & stir well.

10. 10

    Add coconut milk, stir & remove from heat.

11. 11

    Use immediately if mango layer has set, if not, keep mixture warm, covered, over lowest heat setting to prevent it from setting & becoming clumpy.

12. 12

    Once surface of mango layer has set, gently pour coconut layer (over the back of a spoon) onto mango base.

13. 13

    Refrigerate for at least 2 hrs, cut into cubes with a sharp knife (if using large mould) & serve.