Mango and Cocomilk Jelly Recipe
Mango and Cocomilk Jelly is a dessert that is not that popular but quite delicious. Also, it’s not that hard to make.
Let’s all admit — we tend to like food and food combinations that are weird to many.
My sister can eat watermelon, mango, and even santol with rice, which for me, weird. I tried but it’s a no-no. Another one is the combination of dilis (dried anchovies) and champorado, which from hearing it alone, I think it’s not good.
Me, I have my own share of foods and food combinations that are somehow unappetizing to my friends and family members. I enjoy dipping tuyo (dried salted fish) to catsup while eating rice. Also, I love sipping sukang pinakurat.
One time, I and my friend went to the market. I bought one order of coconut milk. She screeched after she saw me drinking it right after it was given to me. She found it gross but for me, it’s delicious.
Speaking of coconut milk, here is a recipe involving it and a staple fruit of the Filipinos — the mango.
This is called the Mango and Cocomilk Jelly Recipe.
- 1 cup coconut milk
- 1 cup cold water
- 1/4 cup white sugar
- 1 tablespoon plain Mr. Gulaman
- 3/4 cup chopped sliced mangoes
- Put the mold in the freezer.
- In a bowl, ilute the 2 teaspoon jelly powder into 1 cup cold water.
- Put in a pan and add the other ingredients except for the mangoes.
- Put into a quick boil.
- Drop the mangoes. Then, mix gently.
- Pour into the mold and let it set.
- Top with more mangoes and enjoy.
- Diluting the jelly powder in cold water will prevent bubbling.
- Quick boil means just enough for the ingredient to mix completely.
- Putting the mold in the freezer first will make the setting of the jelly faster. It will result in a distributed flesh of mangoes.