DistributorsDesserts · CRESPO KITCHEN
Mango Coconut Agar Cubes
A firm two-layer plant-based jelly for slicing.
25 min approx.10 servingsFresh mango
Plus 2 hours chilling
Ingredients
- 300 g mango purée
- 300 ml water, divided
- 300 ml coconut milk
- 80 g sugar, divided
- 7 g agar powder, divided into 4 g and 3 g
Method
- Boil 200 ml water with 4 g agar for 2 minutes, stirring. Add mango and 40 g sugar; boil again for 1 minute.
- Pour into a 20 cm pan. Let surface set while still warm.
- Boil remaining water with 3 g agar for 2 minutes; add coconut milk and remaining sugar and boil for 1 minute.
- Gently pour over mango; cool and chill for 2 hours. Cut into 20 cubes.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: