Go Back Email Link

MANGO COCONUT JELLY | WOON MAMUANG

mayurisjikoni
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
CHILLING TIME 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Thai
Servings 4

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.
Keyword mango coconut jelly recipe, woon mamuang recipe