Summer reminds me of the abundance of mangoes and jackfruits in Kerala. The best way of enjoying mangoes are by itself, but then in summer, lots of mangoes are available at very low price. Why not make some mango jelly and preserve the mangoes in the fridge for a longer time !

Here I’m using Agar Agar to make the jelly instead of gelatin. Agar agar is the vegetarian version of gelatin. It is available in powder form or in threads like this. Some places it called China grass too. Agar agar is made from seaweed extract and is vegan too.

The key to this dish is to balance the sweetness of the mango jelly with sugar and freshness from the lemon juice.

Preparation time : 20 mts

Cooking time : 30 mts

Serves : 8

Ingredients for mango jelly:

• 2 + 1 cups of mango cubed
• 1/4 cup orange juice
• 1/2 cup water
• 3/4 cup sugar ( adjust according to taste, sweetness of the mangoes differ )
• 2 table spoon lemon juice
• 1 table spoon
• 1 table spoon agar agar

Ingredients for coconut milk jelly:

• 1/4 cup thick coconut milk
• 1/4 cup water
• 1 tsp agar agar
• 2 table spoon sugar
• a pinch of salt

Method :

Cube the mangoes and add 2 cups to the blender along with the orange juice and blend to fine pulp.

In a sauce pan add 1/2 cup water and add the agar agar and sugar, mix well.

Transfer the pan with agar agar to fire and bring it to boil stirring continuously.

Cook till the liquid is without any grains.

At the same time cook the sago. I’ve explained how to cook sago in here.

Add in the pulped mango to the sauce pan and combine it well.

Transfer the mango mix to a wet mould.

Mix in the cooked sago.

gently add in the remaining cubed mangoes.

Allow the jelly to set for 10- 15 mts.

When the mango jelly is setting, make the coconut jelly.

In a sauce pan add 1/4 cup of water and agar agar powder along with the sugar and salt, mix well and boil till everything is dissolved.

Add in the coconut milk and warm it up.

Pour over the mango jelly which is slightly set.

Remove any bubbles from the coconut jelly and allow it to cool down. When it is cooled, chill in the fridge.

Ok, here I’ve added few sago pearls too. 🙂

Mango coconut jelly with sago

 

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fresh mango jelly for summer time !

Author: Seema Nair

Recipe type: Dessert

Cuisine: South-east Asian

Ingredients

• 2 + 1 cups of mango cubed
• ¼ cup orange juice
• ½ cup water
• ¾ cup sugar ( adjust according to taste, sweetness of the mangoes differ )
• 2 table spoon lemon juice
• 1 table spoon
• 1 table spoon agar agar
• For coconut jelly :
• ¼ cup thick coconut milk
• ¼ cup water
• 1 tsp agar agar
• 2 table spoon sugar
• a pinch of salt

Instructions

1. Cube the mangoes and add 2 cups to the blender along with the orange juice and blend to fine pulp.
2. In a sauce pan add ½ cup water and add the agar agar and sugar, mix well.
3. Transfer the pan with agar agar to fire and bring it to boil stirring continuously.
4. Cook till the liquid is without any grains.
5. At the same time cook the sago..
6. Add in the pulped mango to the sauce pan and combine it well.
7. Transfer the mango mix to a wet mould.
8. Mix in the cooked sago.
9. gently add in the remaining cubed mangoes.
10. Allow the jelly to set for 10- 15 mts.
11. When the mango jelly is setting, make the coconut jelly.
12. In a sauce pan add ¼ cup of water and agar agar powder along with the sugar and salt, mix well and boil till everything is dissolved.
13. Add in the coconut milk and warm it up.
14. Pour over the mango jelly which is slightly set.
15. Remove any bubbles from the coconut jelly and allow it to cool down. When it is cooled, chill in the fridge.
16. Ok, here I've added few sago pearls too. 🙂

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