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. 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) Queen’s ‘Jel-It-In Vegetarian Gelling Powder *OR 4g (1 & 1/4 teaspoons) Agar Agar Powder

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

  1. Place Gelling Powder (OR Agar Agar Powder) and Sugar in a saucepan, and mix well. Add Milk and Vanilla, mix well, and then heat over medium heat, stirring well. Once it started boiling, remove from heat. *Note: If you use Agar Agar Powder, use it according to the instruction on the package.
  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.