Рецепт Mango Coconut Jelly 芒果椰香果冻
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Mango Coconut Jelly 芒果椰香果冻
This Mango Jelly is yummy and refreshing with the combination of coconut milk and mango fragrance. Not only that, it can be easily prepared too. The jelly looks pretty like a flower as I used same mould that I'd used for Sakura Jelly. You can use any other cute moulds or cups to make this jelly, if you don't have the flower shape mould. Definitely a simple and pretty dessert to bowl over your friends and family at home or for any other occasions.
Mango Coconut Jelly
Ingredients:
Bottom layer
- 200ml coconut milk
- 4tbsp caster sugar or to taste 1 tsp agar agar powder 150ml fresh milk
- Top layer 350g mangoes flesh (about 3 mangoes), chopped
- 50ml water 1 tsp agar agar power 3.5 tbsp sugar or to taste
- 2 tsp lemon juice
Methods:
Bottom layer
Place all the ingredients in a pot and stir to boil at medium low heat for 2 mins. Turn off heat. and stir for another minute. Pour liquid mixture into the mould. Leave to cool and place in the fridge to chill for 15 minutes.
Top layer
Puree mangoes and water to smooth.
Then place all the ingredients and mango puree (except lemon juice) in a pot and stir to boil at medium low heat for 2 mins. Turn off heat, add lemon juice and stir for another minute with a hand whisk.
Take the set jelly mould out from the fridge, and gently scratch the jelly with a sharp knife. This will make the jellies stick together. Then pour the hot mango liquid on top.
Leave jelly to cool in room temperature and chill it in the fridge for 2 hours before serving.
the method of making this jelly is similar to here
200毫升 椰乃
4汤匙 细砂糖或适量
1茶匙 菜燕粉
150毫升 牛奶
350克 芒果肉 （约3粒），切碎
50毫升 水
1茶匙 菜燕粉
3.5汤匙 细砂糖 或适量
2茶匙 柠檬汁
将所有的材料放进锅里，以中小火煮致滚，要不停的搅拌约2分钟，熄火。再搅拌1分钟即可。倒入模子。待凉，收进冰箱冷藏15分钟。
然后把全部材料和芒果泥（除了柠檬汁之外）放进锅里，以中小火煮致滚，要不停的搅拌2分钟，熄火。加入柠檬汁再搅拌1分钟即可。
待凉后再入冰箱冷藏2小时便可享用。