Yoghurt can be replaced with creamed rice for a change. You will need about 1 3⁄4 cups chopped fresh mango to yield 1 1⁄2 cups puree.
1 large mango (525g), peeled
2 x 85g packets mango-flavouredj elly crystals
1⁄4 cup caster sugar
1 1⁄4 cups boiling water
270ml can light coconut milk
1 cup vanilla bean yoghurt
Extra sliced fresh mango, toasted coconut flakes and finely grated lime rind, to decorate
Chop mango esh. Place in a food processor. Process until smooth. Transfer to a jug. You will need 1 1⁄2 cups puree.
2 Combine jelly crystals, sugar and boiling water in a large heatproof jug. Stir until crystals and sugar are dissolved. Cool slightly.
3 Stir mango puree and coconut milk into jelly
mixture until combined. Divide evenly among six
serving glasses (1 1⁄4-cup capacity). Refrigerate for 4 hours, or overnight until firm.
4 To serve, top jellies with yoghurt. Decorate with extra mango, coconut and rind.