Thai coconut mango jelly

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.
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