Thai Mango Coconut Two-Layer Agar Jelly (8 Pieces)

Blend 250 g mango with 120 mL orange juice until smooth and prepare a 20-cm square pan.

Stir 5.2 g pure agar into 300 mL water; bring to a full boil, stirring until completely dissolved.

Mix in 65 g sugar and mango purée, remove from heat, and optionally add up to 5 mL lime juice.

Pour into the pan and add the diced flesh of one mango and, if desired, 15 mint leaves.

Let the mango layer set at room temperature until its surface is dry to a gentle touch; do not refrigerate yet.

Boil 160 mL water with 2.6 g agar until dissolved; add 50 g sugar and 0.75 g salt.

Add 160 mL coconut milk and simmer briefly; keep warm if the bottom layer has not set.

When the mango layer is set but not cold, gently pour the coconut mixture over the back of a spoon.

Cool briefly, cover and chill at 4°C or below for at least 2 hours. Cut into eight pieces before serving.