三色果冻

Ingredients:
- 120g 果冻粉 (Jelly Powder)
- 200ml Coconut Milk
- 2 big or 3 medium size mango (cut into puree & cubes)
- 400ml to 500ml water
- 1-2 tsp of Icing Sugar (add in during the process to taste)

Directions:
1st level - 
1) Boil 175ml water, turn down the flame and pour in 42g Jelly Powder, stir for another 5 minutes. 
2) Add in the Mango cube to the mixture and stir well. 
3) Pour into the mould (1/3 full) and leave it to cool in the fridge.

2nd level -
1) Boil 150ml water, turn down the flame and pour in 36g Jelly Powder, stir for another 5 minutes. 
2) Add in the coconut milk to the mixture and stir well. 
3) Take out the mould from the fridge and pour in to 2/3 full and leave it to cool in the fridge.

3rd level -
1) Boil 175ml water, turn down the flame and pour in 42g Jelly Powder, stir for another 5 minutes. 
2) Add in the Mango puree to the mixture and stir well. 
3) Take out the mould from the fridge and pour in to full and leave it to set in the fridge.