Two-Layer Mango and Coconut Jelly

Two-Layer Mango and Coconut Jelly

Sweet treat for afternoon tea or a topping for ice cream? Prepare mango and coconut jelly!


Coconut jelly

  • Sugar – 4 teaspoons
  • Cinnamon – 1 pinch
  • Salt – 1 pinch
  • Water – 125 ml
  • Gelatin – 4 g
  • Coconut milk – 250 ml

Mango jelly

  • Brown sugar – 60 g
  • Mango – 300 g
  • Fresh mint – 2 g
  • Orange juice – 125 ml
  • Water – 375 ml
  • Gelatin – 8 g
  • Lime – 0.5 piece


  • Mango – 1 piece


Step 1: Prepare Mango Jelly Peel and dice 300 g of mango, then blend it into a smooth puree with orange juice. Heat the water, and when it’s hot but not boiling, dissolve gelatin in it. Stir well to remove any lumps. Add the blended mango, lime juice, and sugar. Mix thoroughly. Dice the remaining mango into small cubes and add to the mixture along with mint leaves. Transfer the jelly into a container or small glasses. Let it cool.

Step 2: Prepare Coconut Jelly Dissolve gelatin in hot water. Add coconut milk, sugar, and salt, and mix well. Spread the coconut mixture over the mango jelly layer. Sprinkle cinnamon on top. Chill in the refrigerator for a few hours. Once set, cut the jelly into small cubes.

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