ELEVATED MANGO AND PASSION JELLY
This week’s try it at home recipe sponsored by Chefs Delight Awards is brought to you by Chef Humphrey A Kayange
INGREDIENTS
For the Base Layer:
- ½cup of Pecans
- 5grm of Biscuits
- 5grm of Butter
For the Mango Layer:
- 1 Whole Diced Sweet Mango
- 2 Whole Passion Fruit
- 2 tsp Agar Agar Powder
- 1 Cup Cold Water
- 1-2 tbsp Sugar
- ½ – 1 tbsp Lemon Juice
For the Coconut Layer:
- ⅔ cup Coconut Milk
- 1 tsp Agar Agar Powder Or 1 tbsp Agar Agar Flakes
- 2 tbsp Sugar
- ⅔ Cup Water
PREPARATION & METHOD
Preparation of the Pecan Layer:
- Crush the biscuits and pecans.
- Melt the butter
- Mix them all and press it evenly at the bottom of your mould using a spoon.
Preparation of Mango and Passion Layer:
- Cut the Mango into cubes and for the Passion Fruit remove the seeds.
- In a pan add water and Agar Agar and let it soak.
- Put the pan over medium heat and bring the mixture to a boil.
- Keep stirring till the Agar Agar dissolves. Make sure the Agar Agar has dissolved completely.
- Add sugar and bring the mixture to a boil.
- Let it cool a little bit then add the diced Mango and Passion Fruit.
- Taste the mixture and add the Lemon Juice accordingly. You don’t want it too sour. It should add a refreshing taste. At this stage you can add extra Sugar too if required.
- Pour the liquid on top of the Pecan Base and let it set.
Preparation of the Coconut Layer:
- Mix water and Agar Agar in a pan.
- Put the pan over medium heat and bring the mixture to a boil.
- Stir the mixture so that the Agar Agar does not stick to the bottom.
- Add Sugar and Salt. Bring the mixture to a boil.
- Add Coconut Milk. Mix well.
- Slowly pour the Coconut Mixture over a spoon on top of the Mango Layer.
- Put the tray in the fridge and let the Jelly set completely.
Enjoy!
Meet Chef Humphrey A Kayange
Chef Humphrey A Kayange started his culinary journey when he was a teenage, he was inspired by his father who was a Chef. His passion gave me the zeal to master this craft. After graduating from the Culinary Institute, he sought opportunities to further develop his own creativity.
He started working as a steward at Art Cafe then promoted as a saucier. After a year he joined Best Western and I was inspired by how food can tell a story and at the same time convey cultural ideas and creating different flavours.
“Everything I learnt from my mentors is narrowed to love and sharing what you’ve got”.
“In my spare time, I enjoy an active life and engage in fitness camps, which drives my demand on nutritious food. Every meal I create reflects these values, providing not only excellent taste but also nourishment for the mind and body”
Chef Humphrey A Kayange
Creative Culinary Artist
A Chefs Delight Awards Nominated Chef
This recipe is sponsored by Chefs Delight Awards
If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527