Mango and Coconut Jelly

Instructions

Prepare Mango layer

1. Pureé the mango pieces to a smooth pulp. Set aside.
2. In a small heavy bottomed pan over medium heat, combine the water, agar agar and sugar. Use a whisk to stir continuously till the sugar and agar dissolves completely.
3. Add the mango pureé and continue to stir and cook for a minute. If adding lime juice, add it now.
4. Pour into a glass/metal container (if using molds, fill 3/4th). I used a glass container (roughly 8"x6"). Spread the mango cubes and mint leaves over the liquid.
5. Let it sit at room temperature to set completely. You may refrigerate to speed up the process, but it is not necessary. If you refrigerated, bring the jelly back to room temperature (otherwise the coconut layer won't stick properly).

Prepare Coconut Layer

1. Start this process only after the mango layer is set completely. The surface should feel smooth and firm to the touch.
2. If re-using the same pan, remember to wash and dry it.
3. Combine the water, sugar, salt and agar agar in a small pan over medium heat. Make sure the agar and sugar completely dissolves into a clear liquid.
4. Once the crystals are dissolved completely, add the coconut milk.
5. Add the coconut milk and continue to stir and cook until the coconut milk is fragrant. But do not let it come to a boil. You want it to be hot, but not boiling.
6. While the coconut milk is still hot, pour over the mango layer. Make sure the coconut milk is hot, else the two layers wont 'stick' and will come apart while serving.
7. Cool for a few hours in the refrigerator. Slice and serve cold.