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| Prep Time | 40min |
| Servings |
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Ingredients
For the first layer
- 10 g Agar (powder, instant)
- 5 g Jelly (powder)
- 120 g Sugar (caster)
- 700 ml Yogurt
- 300 ml Water
- 200 g Mango(es) (pureed)
- 50 ml Milk (evaporated)
For the second layer
- 10 g Agar (powder, instant)
- 5 g Jelly (powder)
- 150 g Sugar (caster)
- 1 l Water
- 1 Mango(es) (cubed)
Ingredients
For the first layer
For the second layer
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Instructions
For the first layer
- Place the instant agar powder, jelly powder and sugar in a pot. Pour in yogurt and water.
- Stir, on medium heat, until the sugar has completely melted. You don’t want this to boil.
- In a small bowl, mix the mango puree with evaporated milk. Pour this into the warm jelly mixture. Stir to mix.
- Distribute the jelly among little cups, or pour into your jelly mould. Remember to leave space for the second layer of jelly!
- Place this in the fridge to set. When the first layer is quite firm (it does not have to be completely set), make the second layer.
For the second layer
- Place the instant agar powder, jelly powder, sugar, and water in a pot.
- Cook this over low heat, stirring constantly, until all the sugar has melted.
- Pour this over the first layer then add the cubed mango. Place in the fridge to set. Serve chilled.
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