Mango jellies with coconut cream

Brimming with the scent of summer fruits and silky coconut cream, this dessert-in-a-glass could well be the star attraction at a celebration with family or friends.
Mango jellies with coconut creamAustralian Women's Weekly



1.Puree the mango flesh until smooth and you have 500ml. Combine the mango puree, lime juice, orange juice and the sugar in a medium saucepan. Simmer, stirring, until the sugar is dissolved; remove from heat.
2.Combine the agar agar and hot water in a small saucepan. Bring to the boil and simmer rapidly for 3 minutes. Stir to ensure all the agar agar is dissolved. Add agar agar mixture to the warm mango mixture; stir to combine. Pour into six serving glasses. Cover and refrigerate for 4 hours or overnight.
3.To serve, spoon coconut cream over the jellies and drizzle with fresh passionfruit. Decorate sides of glass with fresh pineapple stars or slices of star fruit, if desired.

Not suitable to freeze or microwave. Agar agar (kanten or japanese gelatine) acts as a setting agent. It is available from asian food stores or health food stores.


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