Mango Milk Jelly Cup

When mangoes were in season, the supermarkets would be loaded with cheap, juicy and honey sweet mangoes. I bought 3 Thai Rainbow mangoes for only S$2.95 - a deal that I won't want to miss. 

I took one mango and turned it into 4 mango milk jelly cups for my family. And they just loved them especially during the prevailing hot weather. The custard-like mango milk and milk layer were the most liked layers 😍😍

In order to create the floating floral mango cut-out in the top clear jelly layer, more steps are required in making these mango milk jelly cups 🍮🍮🍮🍮

Update: 15 May 2022

I have done a quicker method by cutting the mango into chunks instead of in floral form; and added the clear agar-agar mixture in one shot instead of by layers to the jelly cups. The steps are basically the same except at Step 10. The alternative steps are highlighted in pink.

Ingredients for jelly water

300g water

1 blade pandan leaf

5g agar-agar powder, slightly less than 1.5 tsp

60g fine sugar

20g raw sugar

40g water

1 Thai rainbow mango, about 269g

Quantities for the following ingredients will be listed in the Steps below.

milk

whipping cream

drinking water

Directions

1. Rinse and dry 4 x 200ml pudding glasses. Arrange them over a metal tray and keep in the refrigerator till needed.

2. Wash and peel away the mango skin using a vegetable peeler. Slice the mango flesh to a thickness of about 5mm. Use a cookie cutter to cut out the mango slices into floral shapes. 

You can also cut the mango flesh into cubes or chunk forms.

I collect about 55g of floral shape mango cut-out.  Set them aside.

3. Chop the remaining mango flesh into pulp.

I collected about 90g of mango pulp. Set it aside.

4. Start to boil 300g of water and 1 blade of pandan leaf in a pot. Always cover the pot with a lid to minimize water loss through evaporation in this recipe.

5. Mix agar-agar powder, fine sugar and raw sugar in a small bowl.

Pour 40g of water into the mixture to form a paste.

Let the mixture stand for about 5 minutes before adding to the boiling pandan water.

6. When the pandan water starts to boil,

stir in the agar-agar mixture paste from Step 5. Stir constantly till all the sugars and agar-agar granules have well dissolved. Cover the pot with a lid, and let the agar-agar water simmer at low heat.

7. Pour 85g cold milk and 15g whipping cream into a bowl.

Add 60g of warm agar-agar water from Step 6 to the milk mixture. Stir to mix immediately.

Pour the milk mixture into the cold pudding cups. Keep the whole set in the fridge. 

 

8. Pour 40g of cold milk to 90g of mango pulp from Step 3, and 60g of agar-agar water from Step 6.

Mix immediately and 

pour into 4 pudding cups. Refrigerate the whole set.

9. Mix 40g of agar-agar water from Step 6 to 60g of drinking water.

Pour into 4 pudding cups. Refrigerate the whole set.

10. Mix 40g of agar-agar water from Step 6 to 60g of drinking water.

For a quicker alternative, add 180g of drinking water to the remaining agar-agar water in the pot.

Arrange mango cut-out over the solidified agar-agar layer,

Add all the mango cut-out to the 4 cups,

and pour the agar-agar mixture over.

and pour the agar-agar mixture to fill up the 4 cups.

Repeat this step for a second layer of mango cut-out and clear agar-agar jelly.

11. Add about 20g of drinking water to the remaining agar-agar water in the pot (about 85g). Pour into the pudding cups to form the final layer.

Let the jelly cool to room temperature. Seal each cup with cling wrap and refrigerate for about 2 hours.

Let the jelly thaw for about 15 minutes before serving 😋🍮🍮😋