Recipes - Thai

Woon Mamuang (Mango Coconut Jelly Cubes)
R00656_Woon-Mamuang


A refreshing dessert perfect for warm days! Orange and lime juice gives the jelly a tinge of tartness, which is then complimented with a creamy coconut jelly top. With its main ingredients consisting of mangoes, creamy coconut milk and agar-agar, the woon mamuang is also welcomed dessert for vegans.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Thai









Ingredients:

Mango Layer

4 large mangoes (1 to purée, 1 to cut into 1cm cubes, and flesh of 2 mangoes to be chopped)
½ cup orange juice
1¼ cups water
2 tsp agar-agar powder
⅓ cup sugar
Lime juice (to taste)
5-10 mint leaves (chopped, optional)

Coconut Layer

1⅓ cups coconut milk
1⅓ cups water
2 tsp agar-agar powder
8 tbsp sugar
¼ tsp salt

Tools

20cm tray (or individual serving cups)
Balloon whisk




Steps:

Making the mango layer:

  1. In a blender, blend the one mango and orange juice until smooth.
  2. In a small pot, add 1¼ cups water and bring to boil. Add agar-agar powder and stir constantly to make sure the agar-agar powder is well dissolved. Add sugar and mango purée to the pot, and whisk until smooth. Remove from heat. Taste-test and add more sugar and/or lime juice as needed.
  3. Pour the mango mixture into a 20cm tray or divide equally into serving cups. Quickly add the 1cm mango cubes and chopped mint leaves (optional) into the base of the tray or cups. Distribute them evenly and make sure they are well submerged. (Note: Agar-agar jelly sets at room temperature, so you will need to work quickly especially if you are making small ones).
  4. Refrigerate or leave at room temperature until the surface is set and no longer jiggles when you tap the tray or cups.

Making the coconut layer:

  1. In a small pot, add 1⅓ cups water and bring to boil. Add agar-agar powder and stir constantly to make sure the agar-agar powder is well dissolved. Add sugar, salt, and stir until dissolved. Then add coconut milk, stir to mix and remove from heat.
  2. Gently pour the coconut layer over the back of a spoon onto the mango base. Make sure the mango layer has set before adding the coconut layer. If the coconut layer is not hot enough, the layers will slide off when cut.
  3. Refrigerate for 2-3 hrs until thoroughly chilled. Then, cut into cubes (or diamond shape) with a sharp knife. Serve chilled.

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Woon Mamuang (Mango Coconut Jelly Cubes)

Woon Mamuang (Mango Coconut Jelly Cubes)

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A refreshing dessert perfect for warm days! Orange and lime juice gives the jelly a tinge of tartness, which is then complimented with a creamy coconut jelly top. With its main ingredients consisting of mangoes, creamy coconut milk and agar-agar, the woon mamuang is also welcomed dessert for vegans.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Boil
Cuisine: Thai
Ingredients

Mango Layer

4 large mangoes (1 to purée, 1 to cut into 1cm cubes, and flesh of 2 mangoes to be chopped)
½ cup orange juice
1¼ cups water
2 tsp agar-agar powder
⅓ cup sugar
Lime juice (to taste)
5-10 mint leaves (chopped, optional)

Coconut Layer

1⅓ cups coconut milk
1⅓ cups water
2 tsp agar-agar powder
8 tbsp sugar
¼ tsp salt

Tools

20cm tray (or individual serving cups)
Balloon whisk

Instructions

Making the mango layer:

  1. In a blender, blend the one mango and orange juice until smooth.
  2. In a small pot, add 1¼ cups water and bring to boil. Add agar-agar powder and stir constantly to make sure the agar-agar powder is well dissolved. Add sugar and mango purée to the pot, and whisk until smooth. Remove from heat. Taste-test and add more sugar and/or lime juice as needed.
  3. Pour the mango mixture into a 20cm tray or divide equally into serving cups. Quickly add the 1cm mango cubes and chopped mint leaves (optional) into the base of the tray or cups. Distribute them evenly and make sure they are well submerged. (Note: Agar-agar jelly sets at room temperature, so you will need to work quickly especially if you are making small ones).
  4. Refrigerate or leave at room temperature until the surface is set and no longer jiggles when you tap the tray or cups.

Making the coconut layer:

  1. In a small pot, add 1⅓ cups water and bring to boil. Add agar-agar powder and stir constantly to make sure the agar-agar powder is well dissolved. Add sugar, salt, and stir until dissolved. Then add coconut milk, stir to mix and remove from heat.
  2. Gently pour the coconut layer over the back of a spoon onto the mango base. Make sure the mango layer has set before adding the coconut layer. If the coconut layer is not hot enough, the layers will slide off when cut.
  3. Refrigerate for 2-3 hrs until thoroughly chilled. Then, cut into cubes (or diamond shape) with a sharp knife. Serve chilled.

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