Mango Raspberry Jelly with Pomegranate and Chia seeds

• Produce

  • 1 Mango
  • 1 1/2 cup Raspberries

• Canned Goods

  • 7 oz Coconut milk

• Condiments

  • 3 tsp Honey

• Baking & Spices

  • 1 Agar agar

• Nuts & Seeds

  • 3 tbsp Chia seeds

• Other

  • 0,5 cup (about 120 ml of water
  • Seeds of ½ of pomegranate

Found on amazinglytasty.com

Description

Ingredients

• 1 ½ cup (about 200 grams) of raspberries
• 1 mango
• 7 oz (about 200 ml) of coconut milk
• 3 tablespoons (about 45 grams) of chia seeds
• Agar-agar
• 3 teaspoons of honey
• Seeds of ½ of pomegranate
• 0,5 cup (about 120 ml) of water

Directions

• Whisk chia seeds with coconut milk and a teaspoon of honey. Set aside and wait for the chia to absorb the liquid and become a gel-like substance. Stir from time to time. That will take approximately 30 minutes.
• Deseed pomegranate.
• Place mango and ¼ of a cup of water in the high speed blender or food processor and make a puree.
• Transfer to a small pot, add agar-agar and cook on medium heat for 5 minutes. Mix in half of pomegranate seeds and pour into a glass. Leave to cool.
• Now place raspberries, honey and ¼ of a cup of water in a high speed blender or food processor and make a puree.
• Again, transfer to a small pot, add agar-agar and cook on medium heat for 5 minutes. Leave to cool for about 5-10 minutes.
• Place the coconut chia mixture on top and sprinkle with remaining pomegranate seeds.