Vegan Mango And Coconut Jello With Agar Agar | Woon Mamuang

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 – 1/2 cup
• Water – 1 cup

For the Coconut Layer:

• Water – 2/3 cup
• Coconut Milk – 1 cup
• Agar Agar Powder – 1 heaped tsp
• Sugar – 1/4 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 1/4 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 2/3 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 2/3 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 2/3 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 1/3 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.

3 from 4 votes

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Vegan Mango And Coconut Jello With Agar Agar | Woon Mamuang

Prep Time

15 mins

Cook Time

30 mins

Total Time

2 hrs

 

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.

Course: Dessert

Cuisine: Thai

Keyword: Vegan Mango And Coconut Jello With Agar Agar

Servings: 6

Author: Srividhya G

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 - 1/2 cup
• Water - 1 cup

For the Coconut Layer

• Water - 2/3 cup
• Coconut Milk - 1 cup
• Agar Agar Powder - 1 heaped tsp
• Sugar - 1/4 cup
• Fruits nuts or mint leaves for decoration.

Instructions

Prep-Work

1. Wash and peel the mango skin. Chop them into cubes and puree them by adding 1/4 cup of water. You can use store bought mango puree too.
2. 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 2/3 cup.

Steps

Preparing the Mango Layer

1. 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.
2. 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)
3. Add the mango puree. Mix them well and check for sugar. If required add more.
4. Turn off the heat and add 1 tbsp of lemon juice.
5. Add this mango mixture in the dessert glasses or molds or ramekins and let it set. I filled about 2/3 of my dessert glasses with this mango puree and placed them in my muffin tray in the slanting position like below.
6. Let it set until it is firm and set. I let it set in room temperature for about 1 hour.

Preparing the Coconut Layer

1. I started to prepare the coconut layer after about 40 minutes of preparing and setting the mango layer.
2. Heat 2/3 cup of water in a small pan and when it starts to boil reduce the heat and add the sugar and agar agar powder.
3. 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)
4. Add the coconut milk and mix well. Check for sugar. If required add more.
5. Turn off the heat and now add this mixture on top of the mango layer. I filled about 1/3 of my cup.
6. As the mango layer is firm, now you can place them straight in the muffin tray.
7. Let it set for about 30 minutes in room temperature.
8. Once it is set, refrigerate it. Decorate with fresh mango cubes, mint leaves, or nuts before serving and serve chilled.

Recipe 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.

Adapted from Hot Thai Kitchen

Submitting this recipe for BM 67. Check out other bloggers who are doing this BM too :-)