Mango Coconut Agar Agar Terrine

4.34 from 6 votes

Prep Time 1

Cook Time 15

Total Time 1 15

Course Side Dish

Cuisine French

Servings

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

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.

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

Keyword agar agar, coconut milk, mango, mint

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