Mango and Coconut Jellies

Just $1.95 per serve!

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.




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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