Vegan Mango And Coconut Jello

with Agar Agar

Here is the decadent vegan no-bake mango dessert – mango coconut jello or mango coconut panna cotta, or Woon Moongwang (in Thai). You can make this single-serve mango dessert perfect for all vegetarians and vegans with minimal ingredients – mango puree, coconut milk, sugar, and agar agar.

LET'S GET STARTED

Vegan Mango And Coconut Jello

YIELD

8

CUISINE

Thai

TIME

2 H 35 M

COURSE

Dessert

with Agar Agar

Ingredients

Vegan & no bake

For the mango layer – 1.5 cups mango puree – 1 tbsp lemon juice – 2 tsp agar agar powder heaped – ½ cup sugar or to taste (The mangoes that I used weren’t sweet enough) – 1 cup water For the coconut layer – ⅔ cup water – 1 cup coconut milk – 1 tsp agar agar powder heaped – ¼ cup sugar Optional – Fresh mango pieces or mint leaves to garnish Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.

You will need:

Instructions

Simple & easy-to-follow

Preparing the mango layer: – Heat 1 cup of water in a small pan, and when it comes to a boil (gentle boil), reduce the heat and add the sugar and agar powder. Mix them well and make sure both sugar and agar powder is dissolved completely. (Make sure you stir continuously; if not, agar forms a thin layer in the bottom)

Step 1

– Add the mango puree. Mix well and check for sugar at this stage. If required, add more. Turn off the heat and add 1 tbsp of lemon juice. – Add this mango mixture to the dessert glasses, molds, or ramekins and let it set. I filled about ⅔ of my dessert glasses with this mango puree and placed them in my muffin tray in the slanting position like below.

Steps 2-3

– Let it sit until it is firm and set. I let it set at room temperature for about 1 hour.

Step 4

Steps 5-6

Preparing the Coconut Layer: – After about 40 minutes of preparing and setting the mango layer, I started to prepare the coconut layer. – Heat ⅔ cup of water in a small pan, and when it comes to a boil, reduce the heat and add the sugar and agar powder. Like I mentioned before, ensure sugar and agar are dissolved. Add the coconut milk and mix well. Check for sugar. If required, add more.

Steps 7-10

– Turn off the heat and add this mixture on top of the mango layer. I filled about ⅓ of my cup. Gently tap it to break the air pockets. – As the mango layer is firm, now you can place them straight in the muffin tray. – Let it set for about 30 minutes at room temperature. – Once it is set, refrigerate it. Decorate with fresh mango cubes, mint leaves, or nuts before serving, and serve chilled.

Mango Pachadi

1

2

Mango

More

Recipes

Vegan Thai Mango Curry

Vidhya

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

ABOUT AUTHOR

About Author

Did you enjoy this recipe? Share this story!