This site will be migrating to a new address.
Please visit me at @Køkken and change your subscription to this blog to my RSS Feed

You Will Be Redirected!

Please do not leave any more messages on this blog. I will not be publishing or responding to any more comments left here. You will be automatically redirected to All posts have been migrated. You will be able to locate any posts by performing a quick search at my new site. Thank you.

Monday, April 5, 2010

Coconut Mango Jelly - Wun Mamuang

Jelly 5


Mango Collage


Sometimes, we forget how good we've had it. When you are surrounded by abundance, you start to take things for granted. It's the Mango season now and the fruits are getting cheaper by the day! We are lucky that lucsious fruits like these are accessible to and affordable for most of us here in Singapore. Indeed, we should be thankful that  a very significant portion of the population in Singapore gets to live a dignified life and enjoy quality living that many others can only look on with envy.

Mangoes and Water Melon - fruits we take so much for granted - always remind me of my colleagues in Korea. I remember how suprised I was when they first told me, how having fruits as an after meal snack is a luxury which only the rich can afford. A watermelon, during summer season in Korea costs about US$10, it gets to a whopping US$40 per water melon during the winter season. Hence, whenever I travel with my Korean colleague in SE Asia, they would always slurp up  water melon juice and fruits during breakfast and meals. I still recall how a kind Indonesian customer once took pity and bought 2 huge watermelons for $0,.50 and presented them to my colleague. It was a hilarious moment, we had to express our profuse thanks but inwardly, we were groaning with dread at the prospect of lugging the 2 huge watermelons with us. In the end, my colleague left the watermelons in his hotel room with a note telling the room service maid to help herself to them.
I had also taken to 'smuggle' fresh mangoes into Korea when I go there for business. I wrap them up in newspaper and load up my check-in luggage with them. Of course, if I get caught at the customs, they would become a treat for the customs officers ... though I have never wondered if I would be fined or detained.... I am pretty gungho in that sense.

Yesterday, I was at the market and saw these fat juicy Thai Mangoes going at S$2 (~USD1.4) for 3. I bought a whole bunch of them and am having a blast slurping them up for snacks. It is only natural that I would make something out of them for my blog and I have chosen to make this simple jelly from a little cookbook I have on Thai Cakes and Desserts. A double layer jelly solidified with Agar powder, the lower layer is fragrant with mango puree and coconut cream. A layer of sliced mangoes is then sandwiched between a top layer of mango puree jelly and the coconut jelly.


A quick note on my little blunder. I had cooled down the coconut jelly too much before mixing in the mango puree. As a result of which little white specks of the coconut jelly becomes visible. Otherwise, this should be a homogenous yellow layer.


Bottom Layer
1 tbsp               Unflavoured agar-agar powder
375ml               Water
50g                   sugar
250ml               Thick coconut milk
250ml               Mango puree

Top Layer
1/2 tbsp             Unflavoured agar-agar powder
375ml                Water
2 tbsp                 Pandan essence
60ml                  Mango Puree
Pinch                 Salt


1. Make bottom layer first by bringing agar agar powder, water, sugar and coconut milk slowly to boil in a saucepan, stirring constantly until the sugar has dissolved. Remove and set aside to cool. When it has cooled halfway, stir in the mango puree. Pour the mixture into a cake pan so that it is no more than 3/4 full. Chill in the fridge for 20mins until set.

2. While the bottom layer is chilling, make the Top Layer by bringing the agar gar powder, sugar, water and pandan essence to a boil over medium heat, stirring constantly until sugar is dissolved. Add the pinch of sale, and mix well. Stir in the mango puree.

3. Arrange mango slices on top of the Bottom layer and pour the Top layer over. (note : avoid the 2 layers to delaminate after set by pouring hot Top layer over the cool bottom layer.) Chill to set in the fridge for 40mins.

4. Slice jelly into serving portions and serve chilled.


Trissa said...

Growing up in the Philippines there was always an abundance of mangoes - which sadly I took for granted. Your recipe makes me crave for it now... it looks delicious!

Angie's Recipes said...

I bet mango and coconut are great together!

MaryMoh said...

With mango...definitely my favourite. Looks very delicious. Beautiful picture.

La Table De Nana said...

I can even taste the pandan essence! I have some..The white specks are the bonus to the blunder! beautifully cut this is!I love the song..

Sonia ~ Nasi Lemak Lover said...

This is so beautiful and I bet the taste is wonderful too !

WendyinKK said...

Put the hardened jelly in the microwave and zap on defrost mode, for a while. You'll have liquidy agar again.

Shirley @ Kokken69 said...

Great tip, Wendy! - as always.

thecoffeesnob said...

I, for one, always take mangoes and durians for granted because they seem to be available pertually year round.

This looks absolutely delicious- I swear I can always taste it!

Anonymous said...

These look amazing!

Anonymous said...

These look absolutely pretty! I love the little wooden fork you have :)

Quinn said...


I think they look pretty nonetheless though I believe if you run a stick blender through it, it will be homogeneous again in no time.

hjn said...

Beautiful photos!!! I am very impressed!

WendyinKK said...

It's weird, it says you have 12 comments here, but when I came on to see, there's only 4.

Shirley @ Kokken69 said...

Wendy, yes - something wrong with blogger. the comments vanished for a while.

Mr. Pineapple Man said...

loving the posts! i just had to follow!

Pei-Lin said...

Hello, I found you on Taste Spotting! It was a pleasant discovery!

I, too, made this jelly a few weeks back, with the same recipe, and it's up on my blog now.

Thanks for the tip on the two layers separating from one another. I sort of had the same problem when slicing to serve the jelly. Oh, I had the same problem of the mixtures setting too fast! Now that we've both tried the recipe, bet the same blunders won't recur. But, I countered the setting problem by "pureeing" the set mixtures in my blender. Worked! Hahaha!

Will keep visiting yours! Keep it up!

Kitchen Butterfly said...

I LOVE that jelly. IT looks stunning!

WendyinKK said...

Oh yes, do not leave the agar to cool just like that, it'll harden.
Cool it over a bowl of cool tap water, stirring it all the while. It won't harden when it reaches warm , then u can add in the mango.

Unknown said...

Hi Shirley,

I enjoy reading your blog and would like to try out the recipe. Would like to check with you whether need to add sugar for the top layer (as did not mention from your recipe)? Can I replace the coconut milk with evaporate milk?


Shirley @ Kokken69 said...

Hi K/Babe Ipoh- thank you for dropping by. I was quite happy with the sweetness level as the mangoes I was using was quite sweet. If you prefer sweeter taste, you can add a tablespoon or 2 or sugar and boil with the water.
I suppose you can use Evaporated milk but you will lose the coconut fragrance. If you have easy access to coconut milk- I strongly recommend you to use coconut milk unless for some reason, you do not like coconut milk :)


Related Posts with Thumbnails