1 jelly dessert mould holds approx 5 cups of liquid
ingredients
796 mlmango puree, one large can
400mlfull fat coconut milk
50gramsgranulated white sugar
5tspagar agar powder
pinchfine salt , optional
instructions
Lightly oil your jelly dessert mould with vegetable oil.
In a large bowl, whisk to combine the mango puree, coconut milk, granulated white sugar and pinch of salt
Transfer the mango mixture to a large pot and heat on medium heat, sprinkling in the agar agar mixture and whisking to combine. Heat until just starting to bubble at a low boil; mixture should begin to thicken.
Pour the heated, lightly thickened mango mixture into the prepared jelly dessert mould and snap the lid closed.
Refrigerate until set - I refrigerated overnight!
Remove the mould from the fridge. Remove the snap lid. Place a large plate on top of the mould and flip plate right-side-up to invert the pudding onto the plate.
Slice and serve with lightly sweetened coconut milk or coconut whip cream and fresh berries!
notes
Cover and store any leftovers in the refrigerator and eat within three days!