Mango Coconut Jelly Pudding

3.5, 2 reviews

Happy Navratri in advance..

Recipe Details  
 
3.5, 2 reviews

Posted by
Posted on 26, Sep 2015
Serving 4-6 people
Ready in 25-30 minutes
Post Views 2.7 K views
Post Rating 3.50 out of 5 , from 2 reviews
Courtesy http://hot-thai-kitchen.com
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients

For Mango Layer:

  • Ripe Mango flesh, roughly chopped - 2 cups(approx: 250 gms)
  • Ripe Mango flesh, cut into 1 cm cubes - 15-20 Nos
  • Sugar - ⅓ cup
  • Lime Juice - 1 Teaspoon
  • Gelatin - 2 Teaspoon
  • (OR)
  • Agar-agar/China grass powder - 2 Teaspoon
  • (OR)
  • Agar-agar/China grass flakes/strands - 4 Teaspoon
  • Cold water - ⅓ cup
  • Water to boil - ½ cup

For Coconut Layer:

  • Thick Coconut milk - ⅔ cup
  • Sugar - 4-5 Tablespoon
  • Salt - ⅛ Teaspoon
  • Gelatin - 1 Teaspoon
  • (OR)
  • Agar-agar/China grass powder - 1 Teaspoon
  • (OR)
  • Agar-agar/China grass flakes/strands - 2 Teaspoon
  • Cold water - 3 Tablespoon
  • Water to boil - ½ cup
Directions

Mango layer preparation:

  1. In a bowl pour in the cold water, sprinkle gelatin and allow to bloom.
  2. In a blender, blend the roughly chopped mangoes and lime juice until smooth.
  3. In a sauce pan, add ½ cup water and bring to a full boil.
  4. Add in the bloomed gelatin into this and stir until gelatin is completely dissolved.
  5. Add sugar and the prepared mango purée and stir until smooth. Check for sweetness. Add more sugar if needed.
  6. Remove from heat and pour the mango mixture into a mould. You can use any mould of your choice. I used a square metal cake pan.
  7. Add the 1-cm mango cubes into the mango base, distributing the cubes evenly throughout, and pushing them down to make sure they are submerged.
  8. Refrigerate until the mango base is set and no longer moves when you jiggle the mould.

***Once the mango base is set, you can continue with the coconut layer making process.

Coconut layer preparation:

  1. In a bowl pour in the cold water, sprinkle gelatin and allow to bloom.
  2. In a sauce pan, add ½ cup water and bring to a full boil.
  3. Add in the bloomed gelatin into this and stir until gelatin is completely dissolved.
  4. Add sugar, salt and stir until dissolved. Add coconut milk, combine well and remove from heat.
  5. Gently pour the hot coconut mixture over the back of a spoon on to the mango base. Directly pouring the hot coconut mixture on to the mango layer may break the mango base.
  6. Refrigerate for 3-4 hours or until set. When set, cut into cubes with a sharp knife and enjoy!

Notes:

  • If you are using agar-agar in mango layer:
    • In a small pot, add 1 cup of water and agar agar powder/flakes/strands and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder/flakes/strands has dissolved.
    • Continue with step #5 and prepare the Mango base.
  • If you are using agar-agar in coconut layer:
    • In a small pot, add ½ cup of water and agar agar powder/flakes/strands and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder/flakes/strands has dissolved.
    • Continue with step #4 and prepare the Coconut base.
3.5, 2 reviews

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