Mango and Orange Jelly

Mango and Orange Jelly
Top Layer
180gm cubed mango flesh from about 1 large ripe mango
2 cups (500ml) orange juice, unsweetened
1/2 cup caster sugar, or to taste
1-1/2 tablespoons agar-agar powder
1/2 teaspoon orange essence

Bottom Layer
1 cup (250ml) fresh cream
2 cups (375ml)  water
1-1/2 tablespoons agar-agar powder
1/2 cup caster sugar, or to taste
1/2 teaspooon pandan essence
a pinch of salt

To make top layer : Place mango and half of orange juice in a blender and puree till mixture is smooth. Pour into a deep saucepan and mix in the remaining of the orange juice. Stir to evenly combined.Scatter the agar-agar powder over the mango and orange juice mixture and stir well.  Bring to a boil over medium heat, stirring constantly for about 5 minutes. Add sugar to taste, depending on the sweetness from the mango and orange juice, adjust the amount of sugar to your liking and continue to stir until completely dissolves. Add the orange essence.Remove from heat and pour  into a 9" cake pan. Leave to set. Small jelly moulds or any moulds may be used, filling only about half full.To make bottom layer : Combine fresh cream and water in a deep saucepan. Scatter the agar-agar powder on top and stir to combine. Add in sugar, pandan essence and salt. Bring to boil over medium heat for about 4-5 minutes.Remove from heat and pour mxiture over the top layer gently.  Set aside to cool and store in refrigerator, covered, until fully set. To serve, turn Mango Agar-Agar onto serving plate. Sliced to desired size or use a jelly or a deep cookie cutter to form shapes. Serve it well chilled.  Enjoy!