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Mango, Blueberry and Coconut Bread

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  1. Home
  2. Food

Mango and Coconut Jellies

Just $1.95 per serve! - by Team New Idea
  • 05 Feb 2018
Prep: 25 Minutes - Serves 6
Proudly supported by

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.

Ingredients

1 large mango (525g), peeled
2 x 85g packets mango-flavoured
j 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

Method

  1. 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.

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