Mango Agar-Agar Jelly Cubes (Printable)

Vegan mango and coconut agar-agar jelly cubes chilled until set for a light, fruity gluten-free dessert.

# 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 Tips:

01 -
  • This dessert is almost effortless to make yet looks stunning, like a secret party trick for summer evenings.
  • The combination of creamy coconut and tangy mango creates a light finish that always draws people back for seconds.
02 -
  • If you rush pouring the warm coconut layer over unset mango, the layers will muddle—wait until the mango is just set to the touch.
  • Sprinkling agar directly over hot liquid can leave clumps; always whisk it into cool or room temperature base for silky jelly.
03 -
  • Allow both mixtures to cool slightly before layering to avoid condensation and slippery layers.
  • The best results come from using freshly blended mango, not store-bought puree—it’s worth the small extra effort.
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