Chefs Delight Elevated Mango and Passion Jelly by Chef Humphrey Kayange




This week’s try it at home recipe sponsored by Chefs Delight Awards is brought to you by Chef Humphrey A Kayange




For the Base Layer:

  • ½cup of Pecans
  • 5grm of Biscuits
  • 5grm of Butter

For the Mango Layer:

  • 1 Whole Diced Sweet Mango
  • 2 Whole Passion Fruit
  • 2 tsp Agar Agar Powder
  • 1 Cup Cold Water
  • 1-2 tbsp Sugar
  • ½ – 1 tbsp Lemon Juice

For the Coconut Layer:

  • ⅔ cup Coconut Milk
  • 1 tsp Agar Agar Powder Or 1 tbsp Agar Agar Flakes
  • 2 tbsp Sugar
  • ⅔ Cup Water



Preparation of the Pecan Layer:

  1. Crush the biscuits and pecans.
  2. Melt the butter
  3. Mix them all and press it evenly at the bottom of your mould using a spoon.

Preparation of Mango and Passion Layer:

  1. Cut the Mango into cubes and for the Passion Fruit remove the seeds.
  2. In a pan add water and Agar Agar and let it soak.
  3. Put the pan over medium heat and bring the mixture to a boil.
  4. Keep stirring till the Agar Agar dissolves. Make sure the Agar Agar has dissolved completely.
  5. Add sugar and bring the mixture to a boil.
  6. Let it cool a little bit then add the diced Mango and Passion Fruit.
  7. Taste the mixture and add the Lemon Juice accordingly. You don’t want it too sour. It should add a refreshing taste. At this stage you can add extra Sugar too if required.
  8. Pour the liquid on top of the Pecan Base and let it set.

Preparation of the Coconut Layer:

  1. Mix water and Agar Agar in a pan.
  2. Put the pan over medium heat and bring the mixture to a boil.
  3. Stir the mixture so that the Agar Agar does not stick to the bottom.
  4. Add Sugar and Salt. Bring the mixture to a boil.
  5. Add Coconut Milk. Mix well.
  6. Slowly pour the Coconut Mixture over a spoon on top of the Mango Layer.
  7. Put the tray in the fridge and let the Jelly set completely.





Meet Chef Humphrey A Kayange



Chef Humphrey A Kayange started his culinary journey when he was a teenage, he was inspired by his father who was a Chef. His passion gave me the zeal to master this craft. After graduating from the Culinary Institute, he sought opportunities to further develop his own creativity.

He started working as a steward at Art Cafe then promoted as a saucier. After a year he joined Best Western and I was inspired by how food can tell a story and at the same time convey cultural ideas and creating different flavours.

“Everything I learnt from my mentors is narrowed to love and sharing what you’ve got”.

“In my spare time, I enjoy an active life and engage in fitness camps, which drives my demand on nutritious food. Every meal I create reflects these values, providing not only excellent taste but also nourishment for the mind and body”

Chef Humphrey A Kayange
Creative Culinary Artist

A Chefs Delight Awards Nominated Chef

This recipe is sponsored by Chefs Delight Awards


If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527

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