Mango Coconut Jelly Pudding

Filed under Non-Vegetarian, Pudding, Quick and Easy, Sweets, Vegetarian

Author: Yummy N Tasty Posted on, 26, Sep 2015 9.3 K views.

Author Yummy N Tasty
Posted on 26, Sep 2015
Views 9.3 K
Difficulty -
Yields 4-6 servings
Prep Time -
Cooking Time -
Total Time 25-30 minutes
Print Recipe

Yields 4-6 servings

Difficulty -

Prep Time -

Cooking Time -

Total Time 25-30 mins

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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

Measurement & Baking Chart Ingredients List

Instructions:

Mango layer preparation:

In a bowl pour in the cold water, sprinkle gelatin and allow to bloom.
In a blender, blend the roughly chopped mangoes and lime juice until smooth.
In a sauce pan, add ½ cup water and bring to a full boil.
Add in the bloomed gelatin into this and stir until gelatin is completely dissolved.
Add sugar and the prepared mango purée and stir until smooth. Check for sweetness. Add more sugar if needed.
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.
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.
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:

In a bowl pour in the cold water, sprinkle gelatin and allow to bloom.
In a sauce pan, add ½ cup water and bring to a full boil.
Add in the bloomed gelatin into this and stir until gelatin is completely dissolved.
Add sugar, salt and stir until dissolved. Add coconut milk, combine well and remove from heat.
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.
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.

Mark your love:

Rating:

3/5 - (6 votes)

#coconut #Desserts #Jelly #mango #pudding

Food type: Non-Vegetarian, Vegetarian

Cuisine: Global

Meal: Brunch, Dinner, Lunch

Occasion: Bakrid, Christmas, Diwali, Easter, Navrathri, New Year, Ramzan, Summer, Thanksgiving

Courtesy : http://hot-thai-kitchen.com