Array ( [0] => 1079 [1] => 1099 [2] => 1100 [3] => 1075 [4] => 860 [5] => 27 [6] => 854 [7] => 855 [8] => 934 [9] => 967 [10] => 8 [11] => 51 [12] => 1045 [13] => 1046 [14] => 1048 [15] => 52 [16] => 16 [17] => 853 [18] => 844 [19] => 19 [20] => 18 [21] => 17 [22] => 7 [23] => 30 [24] => 66 [25] => 50 [26] => 46 [27] => 20 [28] => 12 [29] => 14 [30] => 13 [31] => 1049 [32] => 15 [33] => 23 [34] => 820 [35] => 22 [36] => 24 [37] => 10 [38] => 21 [39] => 38 [40] => 39 [41] => 106 [42] => 9 [43] => 25 [44] => 26 [45] => 31 [46] => 33 [47] => 32 [48] => 1044 [49] => 78 [50] => 87 [51] => 47 [52] => 11 [53] => 85 [54] => 878 )
X

Mango Jelly

Recipe By: Norie Mori

INGREDIENTS

2 large ripe mangos – peeled, seeds removed (2C puree)
2-3Tbsp lemon juice
1-2Tbsp Spiral Organic Rice Syrup
1Tbsp Spiral Kanten (Agar) Flakes
1/2C water

Sauce
1/2C Spiral Organic Coconut Cream
1-2 Spiral Organic Rice Syrup

Garnish
leftover mangos
blueberries
mint leaves

METHOD

1. Using a blender, puree 2 cups of mango. Transfer to a mixing bowl, add lemon juice and rice syrup, mix well (adjust to taste).

2. In a small pot, add water and sprinkle Kanten flakes, allow to soak for 10 minutes. Bring to the boil and then turn down and simmer for 1 minute.

3. Add to the mango puree mixture, mix well.

4. Ladle to each glass or cup and set them in room temperature first, then keep cool in the fridge.

5. Mix coconut cream and rice syrup and pour over the mango jelly. Garnish with mangos, blueberries and mint leaves. Serve and enjoy!

SPIRAL FOODS