Mango Lychee “Crystal Tear” Glass Jelly Drops

 

Ingredients

For the Crystal Jelly:

2 cups clear lychee juice, finely strained

1/2 cup spring water

1 tbsp agar agar powder

2 tbsp light agave nectar

1/2 tsp lemon juice

For the Mango Center:

1 ripe Champagne mango, cut into small 1/2-inch cubes

12 tiny fresh mint leaves

1/4 cup small lychee pieces, diced

For the Sweet Coconut Base:

1 cup chilled full-fat coconut milk

1 tbsp powdered sugar

1/2 tsp vanilla bean paste

For Garnish (optional):

1 tsp toasted black sesame seeds

4 thin slices of fresh mango

Directions

Combine the lychee juice, water, agar agar, and agave

nectar in a small saucepan.

Bring the mixture to a gentle boil over medium heat while

whisking constantly to ensure the agar agar dissolves.

Simmer for 2 minutes, then remove from heat and stir in

the lemon juice; let it sit for 5 minutes to cool slightly.

Place one mango cube, a piece of lychee, and one mint

leaf into each cavity of a tear-shaped or spherical

silicone mold.

Carefully pour the warm liquid into the molds, ensuring

the fruit is fully submerged.

Refrigerate for 2 to 3 hours until the jelly is completely

firm and cold.

Whisk the chilled coconut milk with powdered sugar and

vanilla bean paste until smooth.

Unmold the jelly drops by gently pulling the silicone away

from the edges and pushing from the bottom.

Pour a thin layer of the sweet coconut milk onto a chilled

plate or bowl.

Place the "crystal tears" onto the coconut base and

garnish with black sesame seeds and fresh mango

slices.