Recipe: Mango Coconut Jelly | Woon Mamuang
Mango Coconut Jelly also known as Woon Mamuang is an easy to prepare, gluten free and vegan Thai dessert. Mango and coconut is an exotic and delish combination. The layers make this dessert appear beautiful and it is an ideal party dessert. Several times I have tried setting the two layers in a tray so that I can cut them into cubes before serving. However, don’t know why the layers always tend to be separate, making it messy to cut. So now I stick to setting the dessert in small serving glasses or cups. A perfect summer time dessert, best to use fresh mango puree.
Trials And Tribulations
Several times I tried making Woon Mamuang in a tray just like the way Pailin of Hot Thai Kitchen does. However, my layers just seem to separate. Perhaps I had to pour the coconut layer on the semi solid mango jelly? Don’t know. Therefore, to save myself from an embarrassing moment in front of guests I set it in small glasses when making it for a party. It is a perfect refreshing dessert for those who don’t eat eggs or gelatin.
Update: I first made this dessert from Pailin’s blog on 31/06/2016. Just before updating it I decided to check out the recipe on her blog. Just well as I did because she has a useful tip on how to get the two layers to stick to each other.
Sharing This Recipe With Foodies_ Redoing Old Posts
I’m back here after quite a while. I had travelled to India and had such a lovely time with family. It was a fun Holi this time celebrating it with my grand daughters for the first time. I am so happy that organic colours for Holi are readily available in India. The colours didn’t stain our clothes or skin. Didn’t leave colour in our hair, though we did take the precaution of applying oil before we started throwing coloured powder at each other. Thankfully, this time it was a dry Holi as Bangalore is going through water shortage. No pichkaris, water guns, buckets full of water were allowed.
Redoing this post on 19/04/2024
Some More Mango Recipes You May Like
Ingredients Required For Mango Coconut Jelly
Fresh Mango
Best to use fresh ripe mango. Peel and chop the mango. Blend it to get 1 cup of mango puree. If the mango is fibrous, strain the puree or pulp. If you using canned pulp, choose a good quality one.
Agar Agar
Agar Agar also known as agar is a plant based gelatin derived from sea weeds. It is usually sold in the powder, flake or strand form. I prefer to buy the powder form as it is easier to measure for recipes without using kitchen scales.
Orange Juice
Preferably freshly squeezed orange juice. It helps to bring out the flavour of the mango. If you use ready made orange juice, make sure you adjust the sugar in the mango mixture. Most carton packed orange juice contain sugar.
Sugar
I have used normal white sugar as brown sugar would alter the colour of both the mango and coconut mixtures. Adjust the amount required according to how naturally sweet the mango is.
Coconut Milk
I prefer to use canned coconut milk as it tends to be more thicker and creamier than the home made one.
Water
Water is required to melt the agar agar and also to give a lighter consistency to the mango and coconut mixtures.
Lemon Juice
Add to the mango mixture to balance the flavours.
Salt
A pinch of salt is added to the coconut milk mixture to bring out the flavour of coconut.
Add Ons
You can garnish the dessert with mint leaves, freshly chopped mango or any other fruit of your choice. When I don’t have fresh mint leaves or extra mango at hand I prefer to top the dessert with fresh strawberries or blueberries.
MANGO COCONUT JELLY | WOON MAMUANG
Ingredients
FOR THE MANGO LAYER
- 1 cup fresh mango puree | pulp
- 1 tsp agar agar powder
- ½ cup water normal
- 2-4 tbsp sugar
- ½ cup fresh orange juice
- 1 tsp lemon juice
FOR THE COCONUT LAYER
- ½ cup coconut milk
- ½ tsp agar agar powder
- 2 tbsp sugar
- ⅓ cup water
- 1 pinch salt
Instructions
PREPARATION OF THE MANGO LAYER
- Mix water and agar agar in a pan.
- Put the pan over medium heat and bring the mixture to a boil.
- Keep stirring till the agar agar dissolves. Make sure the agar agar has dissolved completely.
- Add sugar and mix till it melts.
- Add the mango puree and orange juice. Mix well.
- Allow the mixture to become hot.
- Taste the mixture and add the lemon juice accordingly. You don't want it too sour. It should add a refreshing taste. At this stage you can add extra sugar too if required.
- Divide the hot mixture between 4 glasses or cups.
- Let the mango layer set at room temperature.
PREPARATION OF THE COCONUT LAYER
- Mix water and agar agar in a pan.
- Put the pan over medium heat and bring the mixture to a boil.
- Stir the mixture so that the agar agar does not stick to the bottom.
- Add sugar and salt. Mix well till the sugar melts.
- Add coconut milk. Mix well. Allow the mixture to become hot.
- Slowly pour the coconut mixture over a spoon on top of the set mango layer.
CHILL THE DESSERT
- Cover the glasses or cups with small lids or cling film.
- Allow the dessert to set and chill in the fridge. It will take about 1 hour.
- Can prepare this dessert a day or two ahead.
TO SERVE
- Remove the dessert just before you are ready to serve.
- Add toppings of your choice like any fresh fruit, mint leaves, etc.
- Serve immediately.
Notes
- Pop any bubbles that form when you pour the layers in the glass or cup. Otherwise you will get an uneven surface.
- It is best to use a mango that is not fibrous.
- You can add a dash of your favourite alcohol if you like.
- If you want to set it in a tray like the original recipe, allow the mango layer to set at room temperature. Then add the coconut layer. Cut the cubes just before serving.
- Taste both the mango and coconut milk and adjust sugar accordingly.
- After adding the sugar to the water, make sure to bring it to a boil. This will help to set the jelly well.
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