I used to make Kanten jelly often, but Kanten is not easy to find. These days I often use Queen’s ‘Jel-It-In Vegetarian Gelling Powder that is Agar. It doesn’t have an unpleasant smell like Gelatine and it sets clean and clear jelly. I like its texture better than Kanten’s.


4 Servings


1 to 2 Mangos
1 teaspoon Cointreau *optional

Creamy Milk Agar Jelly
1 sachet (8g) Agar *e.g. Queen’s ‘Jel-It-In Vegetarian Gelling Powder

1/3 cup Caster Sugar
1/2 teaspoon Vanilla Extract *optional
1 & 1/2 cups Milk
1/2 cup Cream *warmed

  1. Place Agar Powder, Sugar, Milk and Vanilla in a heat-proof bowl, whisk well, and heat in the microwave for 1 to 2 minutes. Whisk it well. Then heat again and bring to the boil. Whisk well. *Note: This process can be done using a saucepan.
  2. Add warmed Cream, whisking constantly, and mix well.
  3. Place in a container and allow to cool. Chill in the fridge until set completely.
  4. Cut the Milk Jelly into cubes. Cut Mango(s) into similar size cubes and small pieces. Sprinkle with Cointreau but it is optional. Combine Jelly and Mango pieces, and serve.