1 packet store bought pineapple jelly crystals
200 ml coconut milk
1 tsp powdered gelatin
2 tsps cold water
2 alphonso mangoes
1 tbsp sugar
Nuts to garnish (optional)
Prepare the jelly according to the instruction on the packet.
Pour freshly prepared jelly into 3 or 4 glasses (dividing the same equally)
To the jelly add in 2 alphonso mangoes that have been cut into 1 inch cubes, divide the mangoes equally amongst the glasses.
Once the jelly comes to room temperature transfer the glasses to the refrigerator to set (approx. for 2 hrs)
After 2 hrs pour 2 tsps cold water in a small dish and sprinkle with 1 tsp gelatin powder. Allow it to stand for 10 mins.
The gelatin will absorb the water and bloom into a soft mass.
Next heat the coconut milk in a saucepan.
Once it gets warm add in 1 tbsp sugar (or more if preferred sweeter) to the coconut milk.
When the sugar dissolves turn off the flame and allow to stand for 5 mins.
Next add in the bloomed gelatin and combine with a whisk.
Remove the glasses from the refrigerator and top the set jelly with the coconut milk, dividing it equally amongst all the glasses.
Return to the refrigerator to set for another 2 hrs.
Just before serving garnish with chopped nuts of choice or chocolate curls or mango cubes.