For the mango layer:
In a blender, blend the mango cubes (for purée) and orange juice until smooth. In a small pot, add water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar and mango purée and whisk until smooth. Remove from heat and taste, adding more sugar and/or lime juice as needed.
Pour the mango mixture into a mould. You can use whatever mould you like; I used a square pan, but you can also make individual ones using cups, glasses, etc. Add the 1-cm mango cubes into the mango base, distributing the cubes evenly throughout, and pushing them down to make sure they are submerged. If desired, you can add mint leaves all throughout, pushing them into the mango base. Note: Agar agar jelly sets at room temperature, so work quickly especially if you are making small ones.
Refrigerate or leave at room temperature until the surface is set and no longer moves when you jiggle the mould.
For the coconut layer:
In a small pot, combine water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar, salt, and stir until dissolved. Add coconut milk, stir to mix and remove from heat. You can use this immediately if the mango layer has set, if the mango layer has not set, keep this mixture hot, covered, over the lowest heat setting on the stove to prevent it from setting and becoming clumpy.
TIP: A few people have told me that their coconut layer is not sticking to the mango layer and it slides off when cut. This happens because the coconut mixture is not hot enough when you pour it on to the mango layer. The heat from the coconut mixture dissolves the surface of the mango layer, and the two layers will be fused together when set, so make sure your coconut mixture is steaming hot when you pour it on. It’ll also help if your mango layer isn’t too cold.
Once the surface of the mango layer has set, gently pour the coconut layer over the back of a spoon on to the mango base (if you pour too hard it might break or cause dents in the mango layer). Refrigerate for a few hours until cold.
Recipe Courtesy:Mango Coconut Jelly Cubes
In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 10-12 minutes
Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.
Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg.Stir till the consistency becomes deep red. Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer.
Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste
4 cups strawberries, sliced
8 cups water
1 Fresh lime
1 cup granulated sugar
2 cups ice
How to Make
Take the 4 Cups of strawberries in a Jar and add adequate amount of water .Blend the strawberries, sugar,Ice and 1 cup water in the blender until smooth.
Strain the frut to remove the pulp. Pour the mixture in your favorite glass
I'm Oceanne - a food enthusiast and Part-time blogger by passion and by profession Dairy Nutritionist R & D Manager @Hubbard Food Ltd, Auckland, New Zealand.