Mango-Coconut Jelly Recipe

Mango-Coconut Jelly Recipe-This is one recipe that has won me prizes for best photograph .as well as best mango dessert. One thing that remains pure, natural and unchanged until we live, is the love of a mom. Unadulterated, unconditional, deep and genuine affection. She only expects the happiness of her child more than anything else. This Mango-Coconut Jelly Recipe is an epitome of mom’s love which is so wonderful. Happy Mother’s Day to each and every mother on this planet.

While browsing through YouTube, I came across this recipe for Mango-Coconut jelly and that too in Japanese. I didn’t understand a word they spoke but it looked so awesome that I had to try it out. A simple but marvellous looking layered Mango-Coconut jelly which tastes so natural and delectable.

Mango Love

Mangoes were first grown in India over 5,000 years ago and are considered to be very auspicious. Strings of mango leaves are hung across the door to the house during festivals or any auspicious day. The paisley pattern which is now world-famous is actually the shape of a mango.

The romantic in me believes the interesting tale that mango stands for love. According to Hindu mythology, an evil sorceress had burnt the sun princess to ashes from which the mango tree grew. An emperor fell in love with the mango flower and fruit of that tree. So when the ripened mango fell to the ground, it turned into a beautiful princess!!

You need very few ingredients to churn out this Mango-Coconut Jelly Recipe. Living in South India and that too on the coastal line, mangoes and coconuts are available easily and in abundance and both, I use extensively in my cooking. I like to make my own coconut milk as the carton ones contain preservatives and additives which do not give a natural taste.

Mango-Coconut Jelly Recipe is a natural tasting dessert. It has the real taste of mango and coconut set with Agar-agar. The combo is absolutely delectable and it looks like a piece of art.

An easy way to crack open a coconut Is to keep it in the freezer for a few hours and then tap it with a hammer all around and it will come out easily. I do not like to use gelatin somehow and avoid it as much as possible. This recipe uses Agar-agar or China grass which is totally vegetarian and so easy to use.

Mangoes are love and I have awesome recipes. Do check them out –Mango Puri, Mango Cheesecake, Mango Jelly, Mango pearl swirl, Mango Ice Cream, Mango Sago Floats, Mango Phirni

Recipe for Mango-Coconut Jelly Recipe

INGREDIENTS

Mango Layer
2 cups unsweetened mango puree
7 tablespoons sugar
8 gms Agar Agar sheets

1 cup of water

Coconut Layer
1 cup of coconut milk
8 tablespoons sugar
4gms agar-agar sheets
1 cup of water.

How to make Coconut Milk

Take one medium size coconut, peel and chop it finely. Blitz it with a little water in the mixer. Strain the thick pulp to get one cup of coconut milk.

METHOD Mango-Coconut Jelly Recipe is a natural tasting dessert. It has the real taste of mango and coconut set with Agar-agar. The combo is delectable.

For the mango layer

Firstly, soak 8gms Agar Agar sheets in ½ cup water for 15 minutes. Agar-Agar is a vegetarian substitute for gelatin and is like a jelly that sets easily. It is easier to use Agar-Agar powder. I used sheets as the powder is not available here.

Next, heat ½ cup water and add the soaked Agar-Agar to it. Keep stirring until the strands dissolve completely and have a smooth consistency.

Consequently, add sugar and stir for a couple of minutes until the sugar has dissolved. Turn off heat and add mango puree slowly. Stir well to make a homogenous mixture.

Subsequently, pour it into any mould of your choice.

Do not fill to the brim as you will be pouring the coconut layer on top of it. Semi-set the mango layer in the refrigerator before pouring the coconut layer.

For the Coconut layer

Firstly, soak 4 gms Agar Agar strands in ½ cup water for 15 minutes. Heat ½ cup water and add the soaked Agar Agar to it. Keep stirring until the strands dissolve completely and have a smooth consistency.

Next, add sugar and cook until sugar has dissolved. Slowly add the coconut milk stirring constantly. Cook for 2 more minutes.

Finally, pour gently over the mango mixture. Make sure the mango mixture is slightly firmed up before pouring the coconut jelly. Refrigerate for at least 6 hours or until firm.

Kids will love this jelly so pour into fancy moulds of their choice and set so that they enjoy it more.