Mango Agar-Agar Jelly Cubes (Printable Version)

Fragrant mango jelly cubes layered with creamy coconut milk, a chilled vegan treat for warm days.

# What You'll Need:

→ Mango Layer

01 - 2 large ripe mangoes (about 400 g flesh), peeled and cubed
02 - 200 ml water
03 - 2 tbsp sugar (adjust to taste)
04 - 1 tsp lemon juice
05 - 1½ tsp agar-agar powder

→ Coconut Layer

06 - 400 ml coconut milk (full fat)
07 - 3 tbsp sugar
08 - 1 tsp vanilla extract
09 - 1 tsp agar-agar powder

# Directions:

01 - In a blender, combine mango flesh, water, sugar, and lemon juice. Blend until smooth.
02 - In a saucepan, whisk the mango puree with agar-agar powder. Bring to a boil over medium heat, stirring constantly. Simmer for 2 minutes to fully dissolve agar-agar.
03 - Pour mango mixture into a square mold (about 8x8 inches). Let it cool for 10 minutes, then refrigerate until just set but not firm (about 45 minutes).
04 - In a saucepan, combine coconut milk, sugar, vanilla, and agar-agar powder. Stir well and bring to a gentle boil. Simmer for 2 minutes, stirring constantly.
05 - Gently pour the warm coconut mixture over the mango layer. Let cool to room temperature, then refrigerate for at least 1½ hours, until completely set.
06 - Once firm, cut into cubes and serve chilled.

# Expert Advice:

01 -
  • You get the luscious taste of mango and silkiness of coconut in one bite, like a little secret of summer you never want to end.
  • This dessert is vegan, gluten-free, and needs no fancy skills, so you’ll feel like a kitchen pro with barely any effort.
02 -
  • If the agar-agar isn’t fully dissolved before pouring, you’ll end up with gritty bits scattered through the jelly—I learned this after my first attempt.
  • Adding the coconut layer while the mango is still too soft can cause the layers to blend, but if you let it set just to the point of wobble, you’ll get perfect stripes every time.
03 -
  • I never rush simmering the agar-agar—an extra minute melts every last grain and makes the jelly silky.
  • Drizzling a little extra fruit purée between layers before setting doubles the flavor burst.
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