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1 cup diced fresh mango
3 makrut lime leaves, destemmed, finely chopped
100g (3.5 oz) toasted macadamias, roughly chopped,
4 coconut wafers, to serve
Mango jelly:
400g (14 oz) fresh mango
¾ cup mango juice
½ cup sugar
3½ tsp agar agar*
Whipped cream:
300ml (10.5 fl oz) cream
1/4 cup icing (powdered) sugar
Place pieces of mango into a blender and whizz up to a puree. Transfer to a saucepan and add the mango juice, sugar and ¼ cup of water. Place over a medium-high heat and bring to a gentle simmer.
Whisk in agar agar and simmer gently for 1–2 minutes to allow the agar agar to dissolve. Transfer mango mixture to a jug.
Take your serving glasses (a stemless wine glass looks nice) and divide the mango mix evenly into each one. Pop the glasses on a tray and then transfer to the fridge. You’ll want to leave these overnight to set*.
In a bowl, mix the diced fresh mango with the chopped makrut lime leaves until well combined. Apply a layer of the mango on top of each of the mango jellies.
For the whipped cream, use a hand mixer to whisk the cream and the icing sugar together until firm. Add a couple of dollops of the sweetened whipped cream to the cups on top of the chopped mango. Sprinkle the cream with some chopped macadamias, then top with a wafer. Store jelly cups in the fridge until you’re ready to serve.
– This recipe was made using the Panasonic Prime+ Premium 3-door refrigerator NR-CW530.
– We were able to speed through the setting process by using the Quick Cool function to rapidly set each layer in just 15 minutes.
– Agar agar is a plant-based gelatine often used for setting desserts. Find it online, at most major supermarkets and at health food shops.
Super easy to make and so delicious!!!
I made this recipe for a belated birthday celebration for myself. I made a point to special order the lime leaves and freeze what we didn’t use for this recipe since the leaves show up a bit in her recipes. THEY WERE SO DELIGHTFUL!!! This dessert was a big hit!