Mango Coconut Jelly (Agar Agar) 芒果椰子果凍 (燕菜)

Mango Coconut Jelly (Agar Agar) 芒果椰子果凍 (燕菜) This combination of sweet mango and fragrant coconut is a perfect match for a light and refreshing dessert for a hot summer day. Honey (Ataulfo) mangoes are in season right now and are widely available in most Asian stores. They are creamy and super sweet, with hardly any fibers at all - perfect for making jelly. Instead of gelatin, I’ve used agar-agar - a natural vegan and vegetarian substitute for gelatin that can be used in making all sorts of desserts such as jelly, puddings and custard - and the results are just as good! 這個甜芒果和香椰子的組合是炎熱夏日清淡清爽甜點的完美搭配。蜂蜜 (阿陶爾福) 芒果現在是時令水果，在大多數亞洲商店都可以買到。它非常甜, 奶油般的果肉幾乎沒有任何纖維, 最適合做果凍。 我用燕菜代替了明膠, 燕菜是一種天然的純素和素食明膠替代品，可用於製作各種甜點，如果凍、布丁和蛋奶凍等, 效果同樣好！ Note: The two layers will gel together when the heat from the coconut mixture dissolves a tiny bit of the mango layer surface. If the bottom layer is too cold and/or the top layer isn't hot enough, they won't stick. 注意：當椰子混合物的熱量溶解芒果層表面的一小部分時，兩層才會粘在一起。 如果底層太冷和/或頂層不夠熱，它們就不會粘在一起。 Ingredients 用料 Mould size – 1.5 litre glass mould (模具尺寸 – 1.5 升玻璃模具) Mango Layer 芒果層: Mango flesh 250g for purée (芒果肉 250 克做果泥) – about 2 mangoes (約2個芒果) 1 extra mango for diced mango (額外1個芒果做芒果丁) Pure smooth orange juice (純順滑橙汁) 120ml Water (清水) 300ml Agar agar powder (燕菜粉) 6g Sugar (糖) 50g A squeeze of lime juice to taste (適量青檸汁) Coconut Layer 椰子層: Water (清水) 160ml Agar agar powder (燕菜粉) 3g Sugar ((糖) 50g A small pinch of salt (一小撮鹽) Coconut milk (椰奶) 165ml Optional 自選的: Small mint leaves for garnish as needed (適量小薄荷葉作裝飾) Please give my recipe a try, like, comment, share and subscribe to my channel 請試試我的食譜, 給我一個讚, 留言, 分享並訂閱我的頻道    / ucan2你都得      / @ucan2   Thank you for watching! 謝謝收看!