Mango Agar-Agar Jelly Cubes (Printable)

Chilled mango and coconut agar-agar cubes with a silky vanilla coconut layer—vegan and gluten-free.

# 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

# How to Make It:

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 -
  • The luscious mango layer tastes like slicing straight into a perfectly ripe mango no ice cream maker required.
  • It sets with that satisfying, jiggly firmness thanks to agar-agar (which means it's vegan and stays cool even on warm days).
02 -
  • If the agar-agar isn't fully dissolved before pouring, you'll end up with a grainy texture—I've made that mistake and had to start over.
  • Pouring the coconut layer while the mango base is still a little bit wobbly means the layers stick together without separating later.
03 -
  • If your jelly doesn’t set, you may have used too little agar-agar—measure carefully for consistent results.
  • A touch of vanilla in the coconut takes the whole dessert from simple to special.
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