- 1 quart mango nectar
- 3 Tablespoons agar-agar flakes
- Pinch of salt
- 4 kiwis, peeled and sliced
- Handful of strawberries, sliced
- Combine juice, agar-agar and salt in a saucepan. Heat on medium and stir to dissolve.
- Bring to a boil, reduce heat and simmer for a few more minutes.
- Arrange kiwis and strawberries in the bottom of a cake pan. Pour hot juice mixture over the fruit.
- Chill for about 45 minutes, or until jelled.
- Garnish with a dollop of whipped cream and enjoy!