Mango and coconut terrine with agar agar

Two layers, mango and coconut, make a sliceable plant-based terrine. The starting formula produces a firm structure: test a small portion for bite before preparing a large mould.

Ingredients

• 600 g prepared, blended mango flesh
• 400 g coconut milk
• 200 g water
• 10 g agar agar, divided into two 5 g portions
• 100 g sugar, divided into two 50 g portions
• A pinch of salt

Mango layer

Combine water, half the sugar and 5 g agar. Heat while stirring until fully dissolved. Incorporate the mango pulp at a temperature compatible with the hot base, so the gel does not start setting during mixing. Combine thoroughly and pour into the mould.

Mango acidity and water content vary. Test the setting and avoid unnecessarily prolonged heating of the fruit base.

Coconut layer

Mix coconut milk, remaining sugar, salt and the other 5 g agar. Heat until the powder is completely dissolved. Pour onto the first layer once it is sufficiently set to support the liquid. Avoid a second base so hot that it damages the surface.

Cooling and serving

Let cool and transfer to the refrigerator. Wait until both layers are fully set, generally several hours, then unmould and slice. The suggested 4 hours are resting time, not cooking time.

Serve small portions. For a softer dessert, adjust the formula using small samples rather than changing doses directly in a large mould. Read more in the guide to plant-based agar desserts.