Mango Coconut Jelly 芒果椰香果冻

Mango Coconut Jelly

      Ingredients:
      Bottom layer
      200ml coconut milk

      4tbsp  caster sugar or to taste
      1 tsp agar agar powder
      150ml fresh milk
      
      Top layer
      350g mangoes flesh (about 3 mangoes), chopped
      50ml water
      1 tsp agar agar power
      3.5 tbsp sugar or to taste
      2 tsp lemon juice

      Methods:

• Bottom layer
• Place all the ingredients in a pot and stir to boil at medium low heat for 2 mins. Turn off heat. and stir for another minute. Pour liquid mixture into the mould. Leave to cool and place in the fridge to chill for 15 minutes.
• Top layer
• Puree mangoes and water to smooth.
• Then place all the ingredients and mango puree (except lemon juice) in a pot and stir to boil at medium low heat for 2 mins. Turn off heat, add lemon juice and stir for another minute with a hand whisk.
• Take the set jelly mould out from the fridge, and gently scratch the jelly with a sharp knife. This will make the jellies stick together. Then pour the hot mango liquid on top. 
• Leave jelly to cool in room temperature and chill it in the fridge for 2 hours before serving.

      the method of making this jelly is similar to here
      

• 下层 
•  将所有的材料放进锅里，以中小火煮致滚，要不停的搅拌约2分钟，熄火。再搅拌1分钟即可。倒入模子。待凉，收进冰箱冷藏15分钟。
• 上层
•  将芒果肉和水搅打成泥致滑。
• 然后把全部材料和芒果泥（除了柠檬汁之外）放进锅里，以中小火煮致滚，要不停的搅拌2分钟，熄火。加入柠檬汁再搅拌1分钟即可。
• 把凝固好的下层果冻从冰箱拿出来，用刀子轻刮几下，这样两者才会互相粘在起。然后把煮好的芒果液体倒上去。
• 待凉后再入冰箱冷藏2小时便可享用。

     ** 果冻自作过程跟这里差不多一样