Mango Agar-Agar Jelly Cubes (Print Version)

Vegan mango jelly cubes set with agar-agar, topped with creamy coconut milk, chilled, light and fruity.

# What You Need:

→ Mango layer

01 - About 14 oz ripe mango flesh (approximately 2 1/2 cups), peeled and cubed
02 - 3/4 cup plus 2 teaspoons water (about 6.8 fl oz)
03 - 2 tablespoons granulated sugar (adjust to taste)
04 - 1 teaspoon fresh lemon juice
05 - 1 1/2 teaspoons agar-agar powder

→ Coconut layer

06 - 13.5 fl oz full-fat coconut milk (one standard can)
07 - 3 tablespoons granulated sugar
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon agar-agar powder

# How To Make:

01 - Place the peeled mango flesh, water, sugar and lemon juice in a blender and process until completely smooth, yielding a uniform puree.
02 - Transfer the mango puree to a medium saucepan, sprinkle in the agar-agar powder, whisk thoroughly to remove lumps and heat over medium; bring to a rolling simmer while stirring constantly.
03 - Reduce heat and simmer the mango mixture for 2 minutes, continuing to stir to ensure the agar fully dissolves and the mixture is homogeneous.
04 - Pour the hot mango mixture into an 8x8-inch square mold, allow it to cool at room temperature for about 10 minutes, then refrigerate until just set but still slightly soft, about 45 minutes.
05 - While the mango layer firms, combine coconut milk, sugar, vanilla and agar-agar powder in a clean saucepan; whisk to blend and bring to a gentle boil over medium-low heat, then simmer for 2 minutes while stirring continuously.
06 - Carefully pour the warm coconut mixture over the chilled mango layer in the mold, allow to cool to room temperature, then refrigerate until fully set, at least 1 1/2 hours.
07 - When firm, run a thin knife around the mold, invert or lift the set block, cut into even cubes with a sharp knife and serve chilled.

# Expert Advice:

01 -
  • These jellies deliver pure mango flavor lifted by the silkiness of coconut, but they never feel heavy or too sweet.
  • Layering is surprisingly easy and yields showstopping cubes perfect for sharing at potlucks or picnics—no one will guess how little effort it takes!
02 -
  • If you rush layering before the mango sets enough, the colors bleed and the coconut layer sinks—patience truly is key!
  • Adding a splash more water when blending tough mangoes makes the purée far silkier, allowing flawless jelly cubes every time.
03 -
  • Let each layer cool just enough so the top stays glossy but the layers don’t blend—a chef’s patience pays off!
  • A small splash of lemon juice in the mango not only brightens flavor but helps to keep the jelly vibrant yellow even after hours in the fridge.
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