Mango Mizu-yokan (Soft Adzuki Bean Jelly)

• 400 grams Koshi-an
• 600 ml Water
• 4 grams Kanten
• 1 can Canned mango (or yellow peach)

1. Chop the mango into dice-sized cubes.
2. The combination of tart fruit with an paste is very delicious.
3. Put the ingredients in a sauce pan, then boil for about 2 minutes to dissolve the kanten.
4. The kanten tends to stick to the bottom of the pan, so mix well.
5. Add the koshi-an, then continue to boil while stirring for about 3 minutes.
6. Place the sauce pan in a bowl of cold water to cool.
7. Continue stirring with a spatula.
8. Allow it to cool to the touch before pouring it into a pan.
9. This way, the an paste and kanten will be less likely to separate while setting.
10. Wet the pan, then pour in the an mixture.
11. Once the mizu-yokan slightly sets, place the mango cubes on top.
12. Also check out my recipe for strawberry mizu-yokan, that tastes like fruit jello.
13. Make them in jelly cups for a charming touch.

water, kanten, mango

Taken from cookpad.com/us/recipes/149254-mango-mizu-yokan-soft-adzuki-bean-jelly (may not work)