Enjoy this healthier version of the traditional mooncake, made with fresh mangoes, coconut milk and agar agar. It's free of refined sugar, dairy and gluten.
200gfresh mangocan be replaced with other fruits of your choice such as kiwi, strawberry, blueberry, orange, raspberry
Instructions
Peel and cut up mango into smaller pieces. Process in a blender into about 200ml of purée.
200 g fresh mango
Boil 100ml water over medium heat. Add 3g agar agar powder to dissolve. Add 200ml of mango purée and mix well. Let it simmer over low heat for about 30 seconds, then turn off heat.Optional to add a sweetener if mango is not sweet enough.
650 ml water, 10 g agar agar powder
Scoop about 50ml of the mango purée into mould for the ‘filling’. This yields about 6 portions.
Chill the mango purée in the fridge and let it harden. Once set, remove from mould and set aside.
Boil 550ml water over medium heat. Add 7g of agar agar powder and Stevia sweetener (season to taste, I added only 60g) to dissolve into the water. Add 150ml coconut milk and mix well. Turn off heat once it starts to simmer.Note: the mixture with coconut milk might turn out a little lumpy but that's alright.
150 ml coconut milk, 650 ml water, 10 g agar agar powder, 60-100 g Stevia sweetener
Scoop a portion of the coconut agar agar mixture into the mooncake plastic mould, filling about 1/4 of each mould. Let the base harden in the fridge.
Place the mango ‘filling’ on top of each coconut base, making sure it's set in the middle of each mould.
Pour the rest of the coconut agar agar mixture to fill up each mould.
Let it cool completely before chilling in the fridge for 1-2 hours. Serve cold.