400g (1 lb) mango puree
¾ cup mango juice
½ cup sugar
¼ cup water
3½ tsp agar agar
4 cups pouring/whipping cream
¼ cup icing sugar
Kaffir lime syrup:
½ cup sugar
½ cup water
4 kaffir lime leaves, finely chopped
2 cups diced mango
1 cup toasted coconut flakes or ¼ cup desiccated coconut (toasted)
600g (1.3 lb) store-bought butter cake, cut into roughly 2cm cubes.
2-3 store-bought meringues
white chocolate balls (optional)
For the mango jelly, combine the mango puree, mango juice, sugar and water in a saucepan over medium-high heat. When the mixture just starts to simmer, whisk in the agar agar. Cook, stirring, for 2-3 additional minutes. Then transfer to a pouring jug before dividing between 6 serving glass. Chill for 30 minutes or until just set.
For the kaffir lime syrup, heat the sugar and water in a saucepan over medium-high heat and simmer for 3-4 minutes or until the sugar has dissolved. Stir through the kaffir lime leaves and set aside to cool completely before using.
For the whipped cream, whisk the cream and icing sugar in a large bowl until the cream forms soft peaks. Refrigerate until ready to assemble.
To assemble, place some dollops of cream on the mango jelly. Top with some diced mango, then sprinkle over the coconut flakes. Top with some cubes of butter cake. Crumble over the meringue. Drizzle the cake with the kaffir lime syrup. Add more cream. Then top with a wafer and chocolate balls.