Mango Coconut Terrine – with Agar Agar

If you’re looking for a delicious and healthy dessert, you’ve come to the right place! Today, we’re excited to share a fantastic recipe that features three tropical flavors: sweet and juicy mango, creamy coconut, and the plant-based thickening agent agar agar. This recipe is not only delicious, but it’s also vegan and gluten-free, making it a great option for anyone with dietary restrictions. Whether you’re looking to impress guests at a dinner party or simply treat yourself to a refreshing dessert, this mango and coconut agar agar pudding is sure to satisfy your sweet tooth while providing a burst of tropical flavor. So, let’s get started and whip up this mouthwatering dessert!

Mango Coconut Agar Agar Terrine

Special Ingredients Europe

4.34 from 6 votes

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Prep time 1 hour hr

Cooking time 15 minutes min

Totale tijd 1 hour hr 15 minutes min

Course Side Dish

Cuisine French

Servings 4

Ingredients

  

1x2x3x

• 600 gram ripe mangoes about 2 large mangoes
• 400 gram full-fat coconut milk 1 can
• 200 ml water
• 10 gram Agar Agar
• 100 gram sugar
• 1 pinch salt
• fresh mint leaves, coconut flakes or edible flowers for garnish (optional)

Directions

 

Prepare the mango layer:

• Peel and remove the seed from the mangoes. Blend the mango flesh in a blender or food processor until smooth. Set aside.
• In a medium saucepan, combine 200ml (g) of water, 50g sugar, and 5g agar agar powder. Whisk the mixture well to dissolve the agar agar powder. Bring the mixture to a boil over medium heat, stirring constantly to prevent it from sticking to the bottom of the pan. Once it reaches a boil, reduce heat to low and simmer for 2-3 minutes, continuing to stir.
• Remove the saucepan from heat and let it cool for a few minutes. Then, gradually add the blended mango to the agar mixture, stirring to combine well. Add a pinch of salt to balance the flavors.
• Pour the mango layer into a rectangular terrine mold or loaf pan lined with plastic wrap. Allow the mango layer to cool and begin to set at room temperature

Prepare the coconut layer:

• In another saucepan, combine the 400ml (g) of coconut milk, 50g sugar, and 5g agar agar powder. Whisk the mixture well to dissolve the agar agar powder. Bring the mixture to a boil over medium heat, stirring constantly to prevent it from sticking to the bottom of the pan. Once it reaches a boil, reduce heat to low and simmer for 2-3 minutes, continuing to stir.
• Remove the saucepan from heat and let it cool slightly. Once the mango layer in the terrine mold has started to set, gently pour the coconut layer over it.
• Allow the terrine to cool completely at room temperature.

Chill and serve:

• Once cooled, cover and refrigerate for at least 4 hours or overnight to ensure both layers are fully set.
• To serve, carefully unmold the terrine onto a serving platter. Slice into portions using a sharp knife dipped in hot water and wiped dry. Garnish with fresh mint leaves, coconut falkes or edible flowers

Keywords agar agar, coconut milk, mango, mint

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