Today I’m sharing a naturally sweetened Vegan Mango Coconut Jelly recipe. This is a delicious dish that is served at many asian restaurants. It’s perfect for dessert and it’s naturally sweetened with maple syrup. Fairly simple to make if you follow the instructions. The only tricky part is getting the jello out of the mould! But I have a tip to share with you on how to help it slide out.
For this recipe, you will need Agar Agar powder which is a vegan way to make liquids into a jello. You can order this online.
But before I dive into the recipe I wanted to share the nutritional benefits of mango with you.
Nutritional Benefits of Mango
- is low in calories yet high in nutrients — particularly vitamin C, which aids immunity, iron absorption and growth and repair.
- has over a dozen different type of polyphenols, including mangiferin, which is especially powerful. Polyphenols function as antioxidants inside your body.
- is a good source of folate, several B vitamins, as well as vitamins A, C, K and E — all of which help boost immunity.
- contains magnesium, potassium and the antioxidant mangiferin, which all support healthy heart function.
- has digestive enzymes, water, dietary fiber and other compounds that aid different aspects of digestive health.
- contains lutein, zeaxanthin and vitamin A — which support eye health. Lutein and zeaxanthin may protect from the sun, while a lack of vitamin A can create vision problems.
- contains vitamin C, which gives your skin its elasticity and prevents sagging and wrinkling. It also provides vitamin A, which promotes healthy hair.
- contains polyphenols may fight oxidative stress, which is linked to colon, lung, prostate, breast and bone cancers.”
So try to incorporate more mango into your diet like with my Vegan Mango Coconut Jelly
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Vegan Mango Coconut Jelly
- 8×8 square inch glass container
- 1 cup mango flesh
- 1 cup mango cubes, 1 x 1 cm thick
- ½ cup mango juice
- 1 ¼ cups water
- 2 tsp agar agar powder
- ⅓ cup maple syrup
- 1 tsp lime juice
- ⅔ cup water
- 1 tsp agar agar powder
- 4 tbsp maple syrup
- 1/8 tsp salt
- ⅔ cup coconut milk
- Blend 1 cup of mango flesh with mango juice. Pour into a small pot. Add water, agar agar powder, maple syrup and lime juice. Whisk until well combined.
- Then place over medium high heat and bring to a boil while whisking. Immediately remove off heat.
- Pour mango jelly into a glass square dish. Quickly add mango cubes into the jello. Press them down into the jello so the jello is smooth on the top. Allow this to set (about 5-10 minutes).
- In a small pot, add water, coconut milk, agar agar powder, maple syrup, and salt. Whisk until well combined. Bring to a boil and reduce heat to low to keep warm.
- Check your mango jello to see if it’s firm to a touch. You should be able to press it down with your thumb without any breakage. Once the mango layer is firm, pour coconut jello liquid on the back of a spoon over your mango jello. This ensures the hot liquid does not break the mango jello layer as it hits the spoon first.
- Seal and refrigerate for 3-4 hours until firm or overnight.
- When ready to serve, use a knife to cut around the edge of the jelly to release it from the side. Tip: Insert halved toothpicks between the mold and the sides of the jello (2 per each side) to allow air into the mold. Place a flat plate over your jelly dish. Flip upside down and the jello should eventually slide out with gravity.
- Slice into 9 squares and garnish with fresh fruit and mint leaves.