Mango coconut agar jelly (woon mamuang)

Peel the mango thickly and blend with some orange juice until completely smooth, no lumps.

Stir the agar-agar into cold water, then bring to a full boil, stirring now and then so it does not settle into a gel layer on the bottom.

Test with a spoon: when no tiny grains cling to it, the agar has dissolved.

Add sugar and bring back to a boil until it dissolves, then add the mango base and whisk to break up lumps.

Taste; add more sugar if needed or a squeeze of lime juice if it is too one-dimensionally sweet.

Pour into a square pan or molds and spoon off the bubbles before the mixture thickens.

Add pieces of mango flesh and mint leaves if using; work quickly as it sets at room temperature, and re-boil to remelt if it sets too soon.

For the coconut layer: stir agar into cold water, bring to a boil, add some sugar, a little salt and coconut milk; keep it warm so it does not set.

When the mango layer's surface is set, pour the coconut layer gently over a spoon on top.

Chill for a few hours before eating; it is not good at room temperature.