Ingredients
1 cup Froosh, mango and orange
1 and 1/2 cup water
2 tsp agar agar powder
1/2 tsp pure vanilla, from Rapunzel
4-5 drops caramel stevia, from Good Good
1/2 mango, fresh
Method
Cut the mango into small cubes.
Pour water, Froosh and add agar agar powder to a saucepan and bring to boil. Let it simmer for about 5 minutes and stir to prevent the agar agar to stick to the saucepan. Don’t stir like crazy, just calmly.
Add in vanilla and stevia drops towards the end.
Arrange the mango cubes in small forms (or one big) and carefully pour in the liquid.
Let it cool in the fridge.
The jelly should wait for at least 24 hours before served. This dessert just gets better over the next few days. The texture becomes nicer and the flavour stronger. Keeps well in the refrigerator for a week.
The quantity of Froosh added to water is a matter of taste. The more fruit juice the sweeter it becomes and the flavour stronger. However, not as healthy. You can do it anyway you prefer. Same goes with the amount of agar agar used, if you put more of the powder the jelly becomes stiffer and more dense. Some might like that.
I’ve also tried making rhubarb- and strawberry jelly and that was delicious as well. I’ll publish the recipe at some point.
This website and all its content is owned by Sigridur Petursdottir. The recipes on PurelySigga.com are for personal use only. It’s prohibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on PurelySigga.com
