mango yogurt jelly

I was about 10 when I made jelly for the first time. 

Jellies are a great way to get your kids into the kitchen. My son was about 2.5 years old when we started making jellies together. It was a great way to get him interested in cooking, and for me to spend some time having fun with him too.

Today I am sharing a recipe for a 2-layer jelly, using fresh mangoes, as well as mango yogurt drink. I really like the combination. Besides the fact that the jelly looks so pretty, I dig the difference in the flavor of the two layers but essentially using one common ingredient.

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I don’t have a jelly mold since I don’t make jellies that often so I ended up using glasses to hold the jelly. At the end of the day, I don’t think one has to buy so many special equipment for the kitchen. 

Here are the instructions on how to make this jelly.

To start, place the instant agar agar powder, instant jelly powder and sugar in a pot. Pour in the mango yogurt drink and water.

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Stir, on medium heat, until the sugar has completely melted. You don’t want this to boil, since boiling creates loads of bubbles which will make the jelly look kinda pock-marked.

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In a small bowl, mix the mango puree with evaporated milk.

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Pour this into the warm jelly mixture. Stir to mix.

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Distribute the jelly among little cups, or pour into your jelly mold. Remember to leave space for the second layer of jelly!

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Place this in the fridge to set.

When the first layer is quite firm (it does not have to be totally set), make the second layer.

Place the instant agar agar powder, jelly powder, sugar, lychee water and water in a pot. 

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Cook this over low heat, stirring constantly, until all the sugar has melted.

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Pour this over the first layer then add the cubed mangoes.

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Place in the fridge to set. Serve chilled.

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How can you say no to this mango dessert? 😀

Mango Yogurt Jelly
Serves 12
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For the first layer
  1. 10g instant agar agar powder
  2. 5g jelly powder
  3. 120g caster sugar
  4. 700ml mango yogurt drink
  5. 300ml water
  6. 50g mango puree
  7. 50g evaporated milk
For the second layer
  1. 10g instant agar agar powder
  2. 5g jelly powder
  3. 150g caster sugar
  4. 300ml logan water (water from canned longan) - I used packet lychee juice
  5. 700ml water
  6. 1 mango, cubed
For the first layer
  1. Place the instant agar agar powder, jelly powder and sugar in a pot. Pour in the mango yogurt drink and water.
  2. Stir, on medium heat, until the sugar has completely melted. You don’t want this to boil, since boiling creates loads of bubbles which will make the jelly look kinda pock-marked.
  3. In a small bowl, mix the mango puree with evaporated milk.
  4. Pour this into the warm jelly mixture. Stir to mix.
  5. Distribute the jelly among little cups, or pour into your jelly mold. Remember to leave space for the second layer of jelly!
  6. Place this in the fridge to set.
  7. When the first layer is quite firm (it does not have to be totally set), make the second layer.
For the second layer
  1. Place the instant agar agar powder, jelly powder, sugar, lychee water and water in a pot.
  2. Cook this over low heat, stirring constantly, until all the sugar has melted.
  3. Pour this over the first layer then add the cubed mangoes.
  4. Place in the fridge to set. Serve chilled.
Adapted from Maple Grace Garden
Adapted from Maple Grace Garden
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/