Thai Mango Coconut Jelly (Woon Mamuang)

Mango Layer Ingredients

2 cupa mango flesh (fresh or canned, roughly cubed)1/2 cup mango flesh (cut into 1 cm cubes, optional)1/2 cup orange juice1&1/2 cups water2 tsp agar agar powder2 tbsp sugar1 tsp lime juice

Coconut Layer ingredients

1 cup water1 tsp agar agar powder2 tbsp sugar1/8 tsp salt1 cup coconut milk

Steps

Blend mango & orange juice until smooth, set aside.In a small pot on medium heat, combine water & agar agar, stir frequently & bring to a boil.Once fully dissolved, add sugar & mango purée, whisk until smooth.Remove from heat, taste to adjust balance of sourness & sweetness.Pour into moulds (1 large or individual cups, glasses, etc) Distribute mango cubes evenly (if using) pushing them slightly to make sure they are submerged.Let jelly set until surface is firm enough to pour on the next layer (touch gently with fingers tips, if not poking through, it’s ready for the next layer)While waiting for mango layer to set, make coconut layer by combining water & agar agar in a small pot on medium heat, bring to a boil, stirring frequently.Once dissolved, add sugar, salt, & stir well.Add coconut milk, stir & remove from heat.Use immediately if mango layer has set, if not, keep mixture warm, covered, over lowest heat setting to prevent it from setting & becoming clumpy.Once surface of mango layer has set, gently pour coconut layer (over the back of a spoon) onto mango base.Refrigerate for at least 2 hrs, cut into cubes with a sharp knife (if using large mould) & serve.