Coconut and Mango Jelly by Valentina. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

Desserts & sweets

Preparation time

0min

Total time

0min

Portion

9 piece(s)

Level

easy

TM 5

by Valentina

published: 2017/09/04

changed: 2017/09/04

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Ingredients

Coconut and Mango Jelly

2 cans coconut cream, 400ml cans
210 g sugar raw
230 g filtered water
3 heaped tablespoons Gelatine powder
1 level teaspoons Vanilla Paste
500 g mangoes, tinned or frozen flesh
70 g sugar raw, extra
100 g filtered water, extra
3 tablespoons Gelatine powder, extra

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Recipe's preparation

Coconut Jelly Layer

1.Pour coconut cream into the Thermomix bowl and mix for 3 minutes, 80 degrees, speed 3.

2.Pour into a separate jug or container while you do the next step.

3.Pour water into the Thermomix bowl and sprinkle the gelatine powder over it.

4.Mix for 3 minutes, 80 degrees, speed 3.

5.Pour the reserved coconut cream back into the Thermomix bowl, add sugar and vanilla paste.

6.Mix for 2 minutes. 80 degrees, speed 3.

7.Pour the mixture into individual jelly moulds or into an 18x28cm glass or ceramic dish.

8.Refrigerate till set.

Mango Jelly Layer

1.Put the mango into the washed Thermomix bowl and mix till it is a puree (approximately 6 seconds on speed 6).

2.Pour into a separate jug or container while you do the next step.

3.Without washing the bowl, pour water into the bowl and sprinkle the gelatine powder over it.

4.Mix for 3 minutes, 80 degrees, speed 3.

5.Add the sugar and the reserved mango into the bowl.

6.Mix for 3 minutes, 80 degrees, speed 3.

7.Pour the mixture over the set coconut jelly layer. Refrigerate till set.

8.Serve topped with toasted coconut flakes and finely sliced dried mango.

Tip

· Skip the mango jelly layer and serve as a coconut jelly topped with toasted coconut and fruit.

· Swap the mango with any other fruit eg tinned, pitted cherries.

· Line the dish with baking paper to make the jelly easy to remove from the container.

· Add extra gelatine if the finished jelly is to be transported or left out of the fridge for any length of time before serving.

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Thai