Mango and coconut jelly
This exotic mango and coconut jelly can be prepared in just 10 minutes! It’s ideal for parties or special occasions. It also finishes off a Thai or other South-East Asian menu very well. If you want a vegetarian version, use agar-agar powder or vegan gelatin.
Ingredients
Method
- Cut the gelatin sheet into strips, then soak them for 10 minutes in a flat dish, filled with about 3-5 Tbspful of water.
- Meanwhile, peel & chop the mango, then whizz in a blender until you get a smooth purée.
- Heat 40 ml of water with the sugar in a heavy-based pan. When the sugar has dissolved add the drained gelatin strips. Once the gelatin has also dissolved, turn off the heat.
- Pour this syrup into the mango purée. Add most of the lime zest and the coconut milk, then whizz for a few seconds.
- Pour this mixture into 4 small dessert dishes, silicon moulds or cups and chill for 2-3 hours, until set.
- Serve with the remaining lime zest sprinkled on the top.