Description
A silky layered mango coconut jelly dessert with creamy coconut milk, sweet ripe mangoes, and a refreshing tropical flavor.
Ingredients
Scale
- 2 large ripe mangoes, peeled and diced
- 1 can coconut milk, 13.5 ounces
- 1 1/2 cups water
- 1/2 cup sugar
- 3 tablespoons unflavored gelatin powder
- 1/2 cup warm water
- 1 teaspoon vanilla extract
- 2 tablespoons toasted coconut flakes
- Fresh mango slices for serving
Instructions
- Lightly grease a glass dish or jelly mold.
- Sprinkle gelatin powder over warm water and let sit for 5 minutes.
- Heat coconut milk, water, sugar, and vanilla extract in a saucepan over medium heat while stirring gently.
- Add the bloomed gelatin mixture and whisk until dissolved.
- Blend diced mangoes into a smooth puree.
- Divide the jelly mixture into two bowls and mix mango puree into one portion.
- Pour the coconut layer into the dish and chill for 20 minutes until slightly set.
- Carefully pour the mango layer on top and chill for 2 to 3 hours until fully firm.
- Slice into cubes and garnish with toasted coconut flakes and fresh mango slices before serving.
Notes
- Use ripe mangoes for the best flavor and color.
- Allow the first layer to partially set before adding the next layer.
- Chill completely before slicing for clean edges.
- Store refrigerated for up to 4 days.