I don’t know who thought of this first, be it the Thai, Vietnamese, Indonesian or Chinese. But there are desserts found in almost every Asian culture that are similar in composition – containing things like jelly, fruit, tapioca, sweet beans, etc., all topped off with ice cream or milk. They’re all really tasty, easy-to-make, and great when it’s hot outside. So to welcome all of this warm weather and summer sun, I decided to share my own Jelly/Fruit/Cream dessert with the world. It’s pretty simple, doesn’t contain many ingredients, and is quick to put together.
All of the quantities given for the amounts of ingredients are super-rough estimates. I never measure out how much of each I use, it’s all done to taste. If you like more mango, add more mango, if you like less evaporated milk, leave out some milk. I generally put equal amounts mango and Grass Jelly, about half as much Coconut Gel, and just enough Evaporated Milk to reach the Coconut Gel or ice. Feel free to adjust to suit your taste, however. There’s no wrong way.
Asian-style Jelly and Mango Dessert
1/2 Ripe Mango
1/5 Can of Grass Jelly (equal amount as Mango)
5-7 Cubes of Sweet Coconut Gel
1/3 Cup of Evaporated Milk (rough estimate)
Cut the Grass Jelly into chunks that are roughly between 1 cm to 1 inch cubes. Set aside.
Slice the Mango on either side of the pit. Using a knife, cross-hatch the mango, cutting just until the knife reaches the skin. Then using a spoon, scoop out the mango chunks. After removing the skin from around the pit, remove any excess mango meat and set aside with the chunks.
To assemble: In a clear glass, layer the ingredients starting with the Grass Jelly, following with the mango chunks, then several cubes of Coconut Gel, and Shaved Ice. Finally, pour over the Evaporated Milk. Enjoy with a spoon, trying your best to get some of everything at once ! Mmmm, delicious.