Mango-Yoghurt Jelly (Vegetarian)

This is a simple and classic dessert, pairing yoghurt and mangoes. This is suitable for vegetarians as it uses agar-agar, a gelling agent obtained from plant source.

yoghurt_and_mango

Serves 6 to 8

Ingredients

Yoghurt Jelly:
1g agar-agar strips, soaked in water for 30 minutes, rinsed and drained
4 tablespoons sugar, or to taste
1 cup/250ml thick plain yoghurt, whisked until smooth

Mango Jelly:
1g agar-agar strips, soaked in water for 30 minutes, rinsed and drained
4 tablespoons sugar, or to taste
1 cup/250ml mango puree

1. Yoghurt Jelly: Place the agar-agar and 1¼ cups/315ml water in a saucepan. Set the pan over medium heat and stir occasionally, until the agar-agar dissolves in water. Add the sugar and stir until the sugar dissolves. Add the yoghurt, a little at a time, and stir to combine. Turn off the heat. Immediately pour the mixture into an eight-inch cake pan. Set aside to cool and set. Refrigerate for 30 minutes. Make the mango jelly.

2. Mango Jelly: Place the agar-agar and 1¼ cups/315ml water in a saucepan. Set the pan over medium heat and stir occasionally, until the agar-agar dissolves in water. Add the sugar and stir until the sugar dissolves. Add the mango puree, a little at a time, and stir to combine. Turn off the heat. Immediately pour the mixture gently over the yoghurt jelly. Let cool to set. Refrigerate for at least 3 hours.

3. Unmould and cut into desired shapes. Serve cold.

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