Ingredients
Scale
- For the Coconut Layer:
- 1.5 cups full-fat coconut milk (canned)
- 3 tablespoons granulated sugar or maple syrup
- 1 teaspoon agar agar powder
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
- For the Mango Layer:
- 1.5 cups fresh mango puree (about 2 large ripe mangos)
- 1/2 cup water
- 1/2 teaspoon agar agar powder
- 1 tablespoon lime juice
- 1–2 tablespoons honey or agave (optional, depending on mango sweetness)
Instructions
- Step 1: Prepare the Coconut Base
In a small saucepan, whisk together the coconut milk, sugar, salt, and 1 teaspoon of agar agar powder. Let the mixture sit for 5 minutes to allow the agar agar to hydrate. Place the pan over medium heat and bring it to a gentle boil, whisking constantly. Once it reaches a boil, reduce the heat to low and simmer for 2-3 minutes. This step is crucial because agar agar must reach a boil to activate its setting properties. Stir in the vanilla extract and remove from heat. - Step 2: Set the First Layer
Carefully pour the coconut mixture into four serving glasses or ramekins. If you want a slanted look, place the glasses at an angle in a muffin tin. Allow them to cool at room temperature for 10 minutes, then transfer them to the refrigerator. Agar agar sets much faster than gelatin, so by the time you finish the mango layer, the coconut base should be firm enough to hold the next layer. - Step 3: Prepare the Mango Puree
Peel and pit your mangos, then blend the flesh until it is completely smooth. In a clean saucepan, combine the water and 1/2 teaspoon of agar agar powder. Bring this to a boil while whisking. Once boiling, stir in the mango puree, lime juice, and sweetener if using. Simmer for another 2 minutes while stirring constantly. Do not let the mango mixture sit off the heat for too long, or it will begin to set in the pan. - Step 4: Layer and Final Chill
Remove the glasses from the refrigerator. Gently pour the mango mixture over the set coconut layer. To prevent the hot mango liquid from breaking the coconut surface, pour it over the back of a spoon. Return the glasses to the fridge for at least 2 to 3 hours, or until completely chilled and firm. Serve cold with fresh mango cubes or toasted coconut flakes on top.
- Cook Time: 30 minutes (plus 3 hours chilling time)