Mango Mizu-yokan (Soft Adzuki Bean Jelly)

1. 1

   Chop the mango into dice-sized cubes.

2. 2

   The combination of tart fruit with an paste is very delicious.

3. 3

   Put the ingredients in a sauce pan, then boil for about 2 minutes to dissolve the kanten.

4. 4

   The kanten tends to stick to the bottom of the pan, so mix well.

5. 5

   Add the koshi-an, then continue to boil while stirring for about 3 minutes.

6. 6

   Place the sauce pan in a bowl of cold water to cool.

7. 7

   Continue stirring with a spatula.

8. 8

   Allow it to cool to the touch before pouring it into a pan.

9. 9

   This way, the an paste and kanten will be less likely to separate while setting.

10. 10

    Wet the pan, then pour in the an mixture.

11. 11

    Once the mizu-yokan slightly sets, place the mango cubes on top.

12. 12

    Also check out my recipe for strawberry mizu-yokan, that tastes like fruit jello.

13. 13

    Make them in jelly cups for a charming touch.

* Per serving · 4 servings · Values may vary.

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