• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • (A):
  • 300g Vepine pineapple juice
  • 200g ripe mango flesh, liquidised
  • 100ml water
  • Mix these ingredients:
  • 2 tbsp agar-agar powder
  • 150g castor sugar
  • 1/2 tsp lemon yellow colouring
  • (B):
  • 150ml water
  • 125g sugar
  • 1 1/2 tbsp agar-agar powder
  • 300ml pati santan
  • 1/4 tsp salt


  1. Blend mango in a blender with 1/4 cup water. Cook (a) until it boils then add in agar-agar powder and sugar. Stir constantly. When sugar dissolves, remove from heat and add colouring.
  2. Pour mixture into a wet mould and leave to set.
  3. Dissolve agar-agar powder and sugar in water. Bring to the boil, add in santan and cook over medium low flame until it comes to almost a boil. Switch off fire and leave aside for a while.
  4. Slowly pour santan mixture over the set mango portion. Allow to cool then set in the refrigerator.
  5. Unmould onto a serving dish and serve thoroughly chilled.
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