Mango Jelly Cups

Place pieces of mango into a blender and whizz up to a puree. Transfer to a saucepan and add the mango juice, sugar and ¼ cup of water. Place over a medium-high heat and bring to a gentle simmer.

Whisk in agar agar and simmer gently for 1–2 minutes to allow the agar agar to dissolve. Transfer mango mixture to a jug.

Take your serving glasses (a stemless wine glass looks nice) and divide the mango mix evenly into each one. Pop the glasses on a tray and then transfer to the fridge. You’ll want to leave these overnight to set*.

In a bowl, mix the diced fresh mango with the chopped makrut lime leaves until well combined. Apply a layer of the mango on top of each of the mango jellies.

For the whipped cream, use a hand mixer to whisk the cream and the icing sugar together until firm. Add a couple of dollops of the sweetened whipped cream to the cups on top of the chopped mango. Sprinkle the cream with some chopped macadamias, then top with a wafer. Store jelly cups in the fridge until you’re ready to serve.

– This recipe was made using the Panasonic Prime+ Premium 3-door refrigerator NR-CW530.

– We were able to speed through the setting process by using the Quick Cool function to rapidly set each layer in just 15 minutes.

– Agar agar is a plant-based gelatine often used for setting desserts. Find it online, at most major supermarkets and at health food shops.