Ingredients
Scale
- 2 ripe mangoes, peeled and chopped
- 1 can (about 400 ml) full-fat coconut milk
- 1/2 cup sugar
- 3 tablespoons agar-agar powder
- 1 cup water
- 2 tablespoons lemon juice
Instructions
- Peel two ripe mangoes and chop them into chunks.
- Toss those mango chunks into a blender or food processor along with two tablespoons of lemon juice.
- Blend until smooth.
- In a saucepan, combine one cup of water with three tablespoons of agar-agar powder.
- Bring this mixture to a gentle boil over medium heat while whisking constantly until completely dissolved.
- Once the agar-agar is dissolved, remove it from heat and stir in one can of full-fat coconut milk and half a cup of sugar until well blended.
- Pour in the mango puree and mix thoroughly until all components are united.
- Pour the combined mixture into serving cups or molds.
- Place them in the refrigerator for at least four hours or until set firmly.
- Once set, carefully unmold or garnish your cups with fresh diced mango pieces and toasted coconut flakes just before serving.
Notes
Store leftovers in airtight containers.
Reheat gently to preserve texture.
Serve chilled with fresh mango slices.
Use ripe mangoes for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg