Escape the ordinary and tantalize your taste buds with this vibrant Mango Yogurt with Mango Jelly recipe. Imagine a creamy, dreamy yogurt base infused with the sweet, tropical essence of ripe mangoes, topped with a delightful jiggle of homemade mango jelly. This dessert is not just delicious; it’s a refreshing symphony of textures and flavors, perfect for a hot summer day or a light, satisfying treat anytime. The bright yellow color is as appealing as the taste, making it an ideal choice for impressing guests or simply indulging yourself.
This recipe is surprisingly simple to create, requiring readily available ingredients and straightforward steps. Ready to discover the secrets to this sensational dessert? Let's dive into the detailed, step-by-step instructions that will guide you through making this delightful Mango Yogurt with Mango Jelly.
Tools Needed
- Pot
- Blender
- Yogurt jar
- Ice bucket
- Towel
Ingredients
- Fresh milk: 2 liters
- Yogurt starter: 100g
- Milk: 380g
- Low-sugar agar powder: 5g
- Mangoes: 1-2
- Sugar: 2-3 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Yogurt
- Cook 2 liters of fresh milk (only use 1 liter for yogurt, reserve 1 liter for jelly) over low heat for 5-7 minutes until thickened and boiling. Add 2-3 tablespoons of sugar to the boiling milk.
- Once boiling, add 1 liter of cooked milk to a yogurt jar. Let it cool.
- Stir in 100g yogurt starter thoroughly. Ensure even distribution to avoid uneven fermentation.
- Place the yogurt jar in an ice bucket, wrap it with a towel for insulation, and incubate for 6-8 hours (or longer for a more sour taste).
- Once set, remove and mix to create a smooth texture.
Step 2. Make the Mango Jelly
- Blend 1 mango with 300ml reserved milk, 30-40g sugar, and 5g agar powder until smooth.
- Cook the mango mixture over low heat for 10-15 minutes, stirring constantly, until the agar powder dissolves and the mixture thickens.
- Pour the cooked mango jelly into a mold and refrigerate for at least 2 hours to set.
- Once the jelly is set, cut it into cubes.
Step 3. Combine and Chill
- Combine the yogurt and mango jelly, mix well, and pour into jars.
- Refrigerate for 5-6 hours until set.
Step 4. Serve and Store
- For a fresher yogurt, add fresh cubed mango to a portion of the yogurt before serving. Consume within 7-10 days.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Using agar-agar creates a jelly that extends the shelf life of the yogurt.
- Adding sugar helps the yogurt ferment faster.
- Keep the heat low while cooking the agar-agar to prevent burning.
- The longer you incubate the yogurt, the more sour it will be.
Nutrition
- N/A
FAQs
1. Can I use frozen mangoes?
Yes! Just make sure they're completely thawed and any excess water is drained before blending. Frozen mangoes will make the yogurt extra thick and cold.
2. What type of yogurt is best?
Greek yogurt works wonderfully because of its thickness and tang, but you can also use plain whole milk yogurt for a creamier texture. Avoid flavored yogurts unless you want to adjust the sweetness accordingly.
This Mango Yogurt recipe is a simple yet elegant dessert that's perfect for any occasion. The combination of creamy yogurt and sweet, tangy mango creates a truly unforgettable flavor experience. Enjoy this refreshing treat – it’s sure to become a new favorite!