Chop the mango into dice-sized cubes. The combination of tart fruit with an paste is very delicious.
Put the ingredients in a sauce pan, then boil for about 2 minutes to dissolve the kanten. The kanten tends to stick to the bottom of the pan, so mix well.
Add the koshi-an, then continue to boil while stirring for about 3 minutes.
Place the sauce pan in a bowl of cold water to cool. Continue stirring with a spatula. Allow it to cool to the touch before pouring it into a pan. This way, the an paste and kanten will be less likely to separate while setting.
Wet the pan, then pour in the an mixture. Once the mizu-yokan slightly sets, place the mango cubes on top.
Also check out my recipe for strawberry mizu-yokan, that tastes like fruit jello Recipe ID: 1008945. Make them in jelly cups for a charming touch.
Story Behind this Recipe
Since the strawberry mizu-yokan I made was so delicious, I decided to try it with mango. Since it's troublesome to mash it, I topped the mizu-yokan with cut mango to look like nanohana in bloom.
In Step 4, if you cool down the liquid too quickly, it may harden. If this happens, set it over heat again to melt it. Pour into the pan once it is cool to the touch and it thickens to the point where it becomes harder to continue stirring. If using low sugar koshi-an, add 1 tablespoon sugar to accentuate the flavor.