hot damn,
it looks like a post
will go up for june!
barely made it.

we’re headed into july,
which means we are hosting our nephews soon,
and i’m ridiculously excited about it.
we’re headed into the woods,
where i’ll worry about bears and ticks
and mosquitoes,
oh my.

hope your summer is going well!

jasmine + mango jello
serves 2

note: dw loves him a good boba tea, i don’t care for it, but the local boba shop has pineapple jello that they add to their jasmine tea and damn if i’m not addicted to them.

brew tea according to preference, chill

1 mango, skinned, pitted and cubed
1 1/2 cup boiling water
2 1/2 tsp agar agar, i use the telephone brand, in powder form
maple syrup to taste, optional

in a small sauce pan heat up the water. when it reaches a boil, add the agar agar, remove from heat and stir to melt.

in a vitamix or blender, blitz the cubed mango, you want it as smooth as possible. add the maple syrup if the mango isn’t sweet to your liking.

carefully add the hot water to the blender and blitz to mix through.

pour into a container with a flat bottom. i used a rectangle pyrex container.

cool to room temp and then put in fridge to chill further and harden. (at room temp, it should be hard to the touch already)

when ready, cube the jello, be mindful of the size and that they’ll go up the straw.

to assemble:
add a few tablespoons (or whatever amount that you fancy) of the mango jello cubes to glass. pour the cold tea over it and play the game where you try not to eat all the jello pieces before the tea is gone.

BAM!

4 years ago: s’more donuts
3 years ago: veggie dumplings in spicy sauce
2 years ago: meringue cups + mango curd
1 year ago: raw blueberry coconut tart + nut crust