Here is the gorgeous vegan no bake mango dessert – Mango Coconut Jello or Panna Cotta or Woon Moongwang (in Thai). This delicacy is prepared with Mango puree and coconut milk and of course with sugar and the jello is set using agar agar powder making it perfect for all vegetarians and vegans. This week’s BM theme is No Bake Dessert. The moment I saw this theme, I picked it right away so as to try all the mango based desserts. I know it’s not one fruit theme, but still you will be seeing mango recipes in the coming days and weeks.
When I was researching about Thai Ingredients and Thai Cuisine, I came to know that agar agar is one of the main ingredients used in Thai desserts. While surfing, I came across this recipe from hot thai kitchen and bookmarked it to prepare it during the mango season. In my panna cotta post, I mentioned that the panna cottas are popular in one other cuisine too and that “other cuisine” is my favorite Thai Cuisine and this is called as woon mamuang. (Woon is agar agar in Thai and Mamuang is Mango in Thai) I adapted the recipe from hot thai kitchen and tried with my own variations and here I am presenting this as a single serving dessert.
The recipe might sound lengthy and time consuming because of the jello setting time. But overall it’s a super simple recipe. All you need to do is, plan well ahead for this recipe. This is a perfect party and potluck recipe too which can be prepared ahead and refrigerated. I have already mentioned about agar agar powder and the china grass strips strips in my previous posts. For this recipe I went with agar agar powder and it has great gel strength. Within one hour the first layer got perfectly set. As I wanted try some curvy design, after adding the mango puree in the glasses I placed them in a slanting position inside my muffin tray. Usually mango layer sets within 30 minutes but because of the shape, I let it sit for about 1 hour in room temperature. After adding the second layer, I let it set for 30 minutes and refrigerated it right away.
Note: In my Rose Jello post, I explained about the liquid to agar agar powder proportion. The ratio completely depends upon the gel strength and also if you are using the agar agar strips the ratio varies too. So it’s better to test them out before trying them out in any recipe. All you need to do is just use them with 1 cup of water and see how long it takes to set and how firm the jello is.
Without any further delay, here is my first No Bake Dessert – Mango Coconut Jello
Ingredients:
Special Equipment: Small dessert glasses or ramekins
For the mango layer:
- Mango Puree – 1.5 cups
- Lemon Juice – 1 tbsp
- Agar Agar Powder – 2 tsps heaped
- Sugar – ½ cup
- Water – 1 cup
For the Coconut Layer:
- Water – ⅔ cup
- Coconut Milk – 1 cup
- Agar Agar Powder – 1 heaped tsp
- Sugar – ¼ cup
Fruits, nuts or mint leaves for decoration.
Prep-Work:
- Wash and peel the mango skin. Chop them into cubes and puree them by adding ¼ cup of water. You can use store bought mango puree too.
- For this recipe, I went with store bought coconut milk. You can prepare the same in home too. For 1 half of fresh grated coconut ( Break the coconut into two halves and grate the one half) add 1 cup of luke warm water and grind it. Squeeze out the milk and this is the first and thick coconut milk. Grind again by adding 1 cup of water and extract the milk and this is the second and thin coconut milk. For this recipe you can mix both thick and thin milk and use about ⅔ cup.
Steps:
Preparing the Mango Layer:
- Heat 1 cup of water in a small pan and when it starts to boil reduce the heat and add the sugar and agar agar powder.
- Mix them well and make sure both sugar and agar agar powder are dissolved completely. (Make sure you stir continuously, if not agar agar forms a thin layer in the bottom)
- Add the mango puree. Mix them well and check for sugar. If required add more.
- Turn off the heat and add 1 tbsp of lemon juice.
- Add this mango mixture in the dessert glasses or 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.
- Let it set until it is firm and set. I let it set in room temperature for about 1 hour.
Preparing the Coconut Layer:
I started to prepare the coconut layer after about 40 minutes of preparing and setting the mango layer.
- Heat ⅔ cup of water in a small pan and when it starts to boil reduce the heat and add the sugar and agar agar powder.
- Mix them well and make sure both sugar and agar agar powder are dissolved completely. (Make sure you stir continuously, if not agar agar forms a thin layer in the bottom)
- Add the coconut milk and mix well. Check for sugar. If required add more.
- Turn off the heat and now add this mixture on top of the mango layer. I filled about ⅓ of my cup.
- As the mango layer is firm, now you can place them straight in the muffin tray.
- Let it set for about 30 minutes in room temperature.
Once it is set, refrigerate it. Decorate with fresh mango cubes, mint leaves, or nuts before serving and serve chilled.
Notes:
- Instead of single shot glass dessets, like in Italian Panna Cotta, you can pour the mango layer in a wide cake pan or bowl and once set you can add the coconut layer and cut them into desired shapes.
- Adjust sugar according to your taste.
- Any citrus juice can be used. Its bring out the sweetness of mango.
- Adjust the agar agar powder depending upon the gel strength.
Vegan Mango And Coconut Jello With Agar Agar | Woon Mamuang
Ingredients
- Special Equipment: Small dessert glasses or ramekins
For the mango layer
- Mango Puree - 1.5 cups
- Lemon Juice - 1 tbsp
- Agar Agar Powder - 2 tsps heaped
- Sugar - ½ cup
- Water - 1 cup
For the Coconut Layer
- Water - ⅔ cup
- Coconut Milk - 1 cup
- Agar Agar Powder - 1 heaped tsp
- Sugar - ¼ cup
- Fruits nuts or mint leaves for decoration.
Instructions
Prep-Work
- Wash and peel the mango skin. Chop them into cubes and puree them by adding ¼ cup of water. You can use store bought mango puree too.
- For this recipe, I went with store bought coconut milk. You can prepare the same in home too. For 1 half of fresh grated coconut ( Break the coconut into two halves and grate the one half) add 1 cup of luke warm water and grind it. Squeeze out the milk and this is the first and thick coconut milk. Grind again by adding 1 cup of water and this is the second and thin coconut milk. For this recipe you can mix both thick and thin milk and use about ⅔ cup.
Steps
Preparing the Mango Layer
- Heat 1 cup of water in a small pan and when it starts to boil reduce the heat and add the sugar and agar agar powder.
- Mix them well and make sure both sugar and agar agar powder are dissolved completely. (Make sure you stir continuously, if not agar agar forms a thin layer in the bottom)
- Add the mango puree. Mix them well and check for sugar. If required add more.
- Turn off the heat and add 1 tbsp of lemon juice.
- Add this mango mixture in the dessert glasses or 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.
- Let it set until it is firm and set. I let it set in room temperature for about 1 hour.
Preparing the Coconut Layer
- I started to prepare the coconut layer after about 40 minutes of preparing and setting the mango layer.
- Heat ⅔ cup of water in a small pan and when it starts to boil reduce the heat and add the sugar and agar agar powder.
- Mix them well and make sure both sugar and agar agar powder are dissolved completely. (Make sure you stir continuously, if not agar agar forms a thin layer in the bottom)
- Add the coconut milk and mix well. Check for sugar. If required add more.
- Turn off the heat and now add this mixture on top of the mango layer. I filled about ⅓ of my cup.
- As the mango layer is firm, now you can place them straight in the muffin tray.
- Let it set for about 30 minutes in room temperature.
- Once it is set, refrigerate it. Decorate with fresh mango cubes, mint leaves, or nuts before serving and serve chilled.
Notes
Adjust sugar according to your taste.
Any citrus juice can be used. Its bring out the sweetness of mango.
Adjust the agar agar powder depending upon the gel strength. Adapted from Hot Thai Kitchen
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Submitting this recipe for BM 67. Check out other bloggers who are doing this BM too :-)
Hi Vidhya.. it looks very yummy! Can you please tell me if u used fresh coconut milk or store bought tinned coconut milk? If store bought .. which brand did u buy? Thank you!
Hi Megala, I went with store-bought one. I used the chaokoh brand pa.
Thanks for sharing the recipe. I need to make it for 80 ppl with using more milk and less mango puree. I will use a large aluminum tray to set it but can you please share the measurements accordingly in cups (preferably). I could only find stands of agar agar and plan to use store bought mango pulp. A quick response will be appreciated as I’m planning to make it tonight. Thank you so much.
Hi Kay, Thanks. I would just swap the coconut layer and mango layer measure if you want to use more milk. Here is an approx measure that I came up with. Hope it helps. Break the china grass into small pieces and 10 strands approx 4 tsps when broken into pieces. I remember using 10 strands for 4 cups of liquid. But you can give it a test run. Add about 2 strands to 1 cup of hot water and see how long it takes to set and how firm it is. That should give you an idea. I hope this info helps. Thanks
Coconut Milk – 12 cups
Water – 8 cups
Sugar – 3 cups
Agar Agar – 6 tbsp
—————————–
Mango Puree – 8 cups
Water- 5.5 cups
Lemon juice – 5 tbsp
Agar Agar – 3 tbsp
Sugar – 4 cups
Very cute looking dessert cups!
Thanks
Wow.. Truly one of the best looking Mango panna cottas cute glasses…You made it so perfectly.. I believe this was truly fun recipe as making such type of recipes give us very happy and awesome feeling.. Big thumbs up for this beautiful presented excellent share..
Yup.. totally yaar. Enjoyed preparing it as well as when relishing it. Thanks a ton.
Lovely looking jello .Looks so good.
Thanks :-)
Yummy dessert and love the way you made that slant mango layer.
Thanks Usha. :-)
very pretty and catchy jello, cant ask more. Am in love with your presentation.
Thanks much!!!
I have made mango panna cotta but with coconut milk, I am sure it was too delicious! Lovely pictures too Sri :)
Yeah CH.. We love that combo (especially kiddo). Thanks a lot.
Great work and nice presentation !!!
Thanks a lot Alboni. :-)
Looks fantastic ! Well i just posted Mango Jello right now , you are a step further , the coconut adds to the besuty and taste .
:-) Thanks Vaishali. Will hop to yours soon.
This looks so gorgeous,beautifully presented.Absolutey delicious dessert.
Thanks a lot Nalini.
Mango panna cottas are always awesome. And this vegan jello is absolutely delicious. ‘Soon Mamuang’ is a pretty name! :)
Thanks Anu. I loved that name too.
How I wish I had a glass of this right now!! These look pretty awesome :)
awww. I wish I could send one now.. Virtually sending it. :-)
That’s so beautifully done Srividya..We enjoyed too when I had made it..
Thanks much Valli.
This is so inviting Vidhya… hope you had fun in making this…?
oh yeah.. Thanks a lot pa