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Before you jump to Natural Tasting Mango-Coconut Jelly recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats.
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We hope you got insight from reading it, now let’s go back to natural tasting mango-coconut jelly recipe. You can have natural tasting mango-coconut jelly using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Natural Tasting Mango-Coconut Jelly:
- Use Mango Layer
- You need 2 cups unsweetened mango puree
- Use 7 tablespoons sugar
- Prepare 8 gms Agar Agar strands
- Prepare 1 cup water
- Provide Coconut Layer
- Take 1 cup coconut milk
- Take 8 tablespoons sugar
- Provide 1 medium sized Coconut Milk(grated ,soaked in warm water,strained)
- You need 4 gms agar agar strands
- You need 1 cup water
Steps to make Natural Tasting Mango-Coconut Jelly:
- Soak 8gms Agar Agar strands 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. You can use Agar Agar powder if you want to. I used strands as the powder is not available here. - Heat ½ cup water and add the soaked Agar Agar to it. Keep stirring until the strands dissolve completely and have a smooth consistency.
- Add sugar and stir for a couple minutes until sugar has dissolved. Turn off heat and add mango puree slowly. Stir well to make a homogenous mixture. Pour it into any mold 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.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. Add sugar and cook until sugar has dissolved. Slowly add the coconut milk stirring constantly. Cook for 2 more minutes. - 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. - Slice the Mango-Coconut Jellymango and serve.
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