Mango Agar-Agar Jelly Cubes (Printable)

Bright mango jelly cubes layered with creamy coconut milk — a chilled, vegan and gluten-free tropical dessert.

# What You 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 Suggestions:

01 -
  • It only takes basic prep and a handful of fresh ingredients to create something truly impressive.
  • The cool, tropical flavors steal the show at any cookout or brunch, and the vegan factor is always a hit with friends.
02 -
  • If you undercook the agar-agar, the jelly just won’t set—two full minutes of simmering saved me from several gloopy disasters.
  • A brief ten-minute cooling before adding the second layer makes all the difference in keeping layers sharp and distinct.
03 -
  • Use a whisk, not a spoon, to combine the agar-agar or you risk lumpy bits.
  • Adding a pinch of salt to the coconut layer brightens its flavor in a subtle, delicious way.
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