13 Jun Tropical Delight: Coconut Thai Mango Jelly Recipe
Escape to a paradise of flavors with a delightful dessert that combines the lusciousness of ripe mangoes, the creaminess of coconut milk, and the exotic touch of Thai cuisine. Coconut Thai Mango Jelly is a heavenly treat that will transport your taste buds to sun-kissed beaches and palm-fringed shores.
Ingredients and Preparation:
To create this culinary masterpiece, you’ll need the following ingredients:
2 ripe mangoes: Choose mangoes that are fragrant, juicy, and slightly soft to the touch, their sweetness will infuse the jelly with tropical goodness.
2 cups of coconut milk: Coconut milk will provide a rich and velvety base for the jelly.
1/2 cup of water: Adding water helps balance the consistency and texture of the jelly.
1/2 cup of sugar (adjust according to taste): The sweetness can be tailored to your preference, so feel free to add more or less sugar as desired.
1/4 cup of agar-agar powder: Agar-agar, a vegetarian gelatin substitute derived from seaweed, will give the jelly its firm yet delicate structure.
A pinch of salt: Salt enhances the overall flavor profile and balances the sweetness.
Fresh mint leaves to garnish (optional): Mint leaves provide a refreshing touch and add a pop of vibrant green.
-Begin by peeling the mangoes and cutting them into small cubes, setting them aside.
In a saucepan, combine the coconut milk, water, sugar, and a pinch of salt. Stir well to dissolve the sugar.
-Sprinkle the agar-agar powder over the coconut milk mixture, allowing it to soften for 5 minutes.
-Place the saucepan over medium heat and bring the mixture to a simmer, stirring continuously until the agar-agar is fully dissolved.
-Reduce the heat to low and continue stirring for 2-3 minutes, ensuring a smooth and lump-free mixture.
-Remove the saucepan from the heat and let it cool for about 5 minutes.
Take a silicone mold or small serving glasses and place a few mango cubes at the bottom of each mold or glass.
-Pour the coconut milk mixture over the mango cubes, filling each mold or glass to the top.
-Allow the jelly to cool completely at room temperature before transferring it to the refrigerator.
-Let the jelly set in the refrigerator for at least 2-3 hours or until firm.
-Once set, gently remove the jelly from the molds or serve directly in glasses.
-For an added touch of freshness, garnish the Coconut Thai Mango Jelly with fresh mint leaves. -Serve it over a bed of crushed ice and drizzle with a little extra coconut milk.
In conclusion, Coconut Thai Mango Jelly is a divine dessert that seamlessly blends the tropical flavors of mango and coconut with the elegance of Thai cuisine. With its silky texture, vibrant colors, and refreshing taste, this dessert is a true indulgence for the senses.