I've long avoided my formerly loved Red Jello because of my reaction to food coloring and as an adult, I definitely developed a lactose intolerance. So this new version uses natural Gelatin, from either Beef or Pork, or you can use Agar Agar for a vegan option. And, I made the Jelly with Mango Juice and substituted lightly sweetened Coconut Milk. You can make the Coconut Milk as sweet as you like and you can sweeten the juice if you like too. I used superfine Sugar as it dissolves easier and this can easily be made by pulsing regular sugar in a food processor for a bit. If you use regular sugar, you may want to heat the Coconut Milk to help the Sugar dissolve, but be sure to cool it before serving. This recipe can also be adapted using all different kinds of juice. I was going for the tropical flavors and I happened to have Mango Juice in my fridge. I have to admit that I still absolutely love this dessert! I miss my Father to this day, but I have so many good memories. Like Proust and his Madeleines, this is one of my good food memories, all grown up!
Mango Jelly with Coconut Milk
2 cups Mango Juice
1 Tablespoon Gelatin (I used Pork Gelatin)
1 can of Coconut Milk
1 - 3 Tablespoons Sugar (superfine if possible)
Take 1/2 cup of Mango Juice and sprinkle in the Gelatin, whisking to combine. Let it bloom for 5 minutes and it will end up looking somewhat curdled.
In the meantime, Place the remaining 1 1/2 cups of Mango in a small pan and heat until just before it starts to boil. Pour in the bloomed Gelatin and stir to combine. Pour into a small square or rectangular pan, cover and refrigerate several hours or overnight.
When ready to serve, open the Coconut Milk (and Cream on top) and pour it into a bowl. Whisk in the Sugar, 1 Tablespoon at a time, tasting with each addition, and stir until it is dissolved. Or if using regular Sugar, heat until the Sugar is dissolved and then cool before serving.
Unmold the Gelatin and cut into cubes. Pour Coconut Milk into 3 - 4 small bowls and add the Mango Cubes on top.
Five Element Analysis
Even though this dessert is not that sweet, it is very Earthy as tropical fruits, both the Mango and the Coconut belong to the Earth Element. However, there is a bit of the Metal Element in Coconuts as well as Coconut Milk is white and Gelatin involves cartilage, which is part of the Wood Element. If you use Agar Agar, you have added the Metal Element. This is clearly not a balanced dish by itself, but adds some Earth to whatever meal you serve it with.