Vegan Mango And Coconut Jello With Agar Agar | Woon Mamuang

Here is the gorgeous vegan no bake mango dessert – Mango Coconut Jello or Panna Cotta or Woon Moongwang (in Thai). This delicacy is prepared with Mango puree and coconut milk and of course with sugar and the jello is set using agar agar powder making it perfect for all vegetarians and vegans.

Ingredients

Special Equipment: Small dessert glasses or ramekins

For the mango layer

Mango Puree - 1.5 cups
Lemon Juice - 1 tbsp
Agar Agar Powder - 2 tsps heaped
Sugar - 1/2 cup
Water - 1 cup

For the Coconut Layer

Water - 2/3 cup
Coconut Milk - 1 cup
Agar Agar Powder - 1 heaped tsp
Sugar - 1/4 cup
Fruits, nuts or mint leaves for decoration.

Prep-Work

Wash and peel the mango skin. Chop them into cubes and puree them by adding 1/4 cup of water. You can use store bought mango puree too.
For this recipe, I went with store bought coconut milk. You can prepare the same in home too. For 1 half of fresh grated coconut ( Break the coconut into two halves and grate the one half) add 1 cup of luke warm water and grind it. Squeeze out the milk and this is the first and thick coconut milk. Grind again by adding 1 cup of water and this is the second and thin coconut milk. For this recipe you can mix both thick and thin milk and use about 2/3 cup.

Steps

Preparing the Mango Layer
Heat 1 cup of water in a small pan and when it starts to boil reduce the heat and add the sugar and agar agar powder.
Mix them well and make sure both sugar and agar agar powder are dissolved completely. (Make sure you stir continuously, if not agar agar forms a thin layer in the bottom)
Add the mango puree. Mix them well and check for sugar. If required add more.
Turn off the heat and add 1 tbsp of lemon juice.
Add this mango mixture in the dessert glasses or molds or ramekins and let it set. I filled about 2/3 of my dessert glasses with this mango puree and placed them in my muffin tray in the slanting position like below.
Let it set until it is firm and set. I let it set in room temperature for about 1 hour.
Preparing the Coconut Layer
I started to prepare the coconut layer after about 40 minutes of preparing and setting the mango layer.
Heat 2/3 cup of water in a small pan and when it starts to boil reduce the heat and add the sugar and agar agar powder.
Mix them well and make sure both sugar and agar agar powder are dissolved completely. (Make sure you stir continuously, if not agar agar forms a thin layer in the bottom)
Add the coconut milk and mix well. Check for sugar. If required add more.
Turn off the heat and now add this mixture on top of the mango layer. I filled about 1/3 of my cup.
As the mango layer is firm, now you can place them straight in the muffin tray.
Let it set for about 30 minutes in room temperature.
Once it is set, refrigerate it. Decorate with fresh mango cubes, mint leaves, or nuts before serving and serve chilled.

Notes
Instead of single shot glass dessets, like in Italian Panna Cotta, you can pour the mango layer in a wide cake pan or bowl and once set you can add the coconut layer and cut them into desired shapes.
Adjust sugar according to your taste.
Any citrus juice can be used. Its bring out the sweetness of mango.
Adjust the agar agar powder depending upon the gel strength.