Mango Agar-Agar Jelly Cubes (Printable)

Chilled mango jelly cubes layered with creamy coconut milk — bright, vegan, and perfect 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

# 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 Advice:

01 -
  • This dessert comes together with almost no fuss, and the pay-off is something you'd expect at a summer celebration.
  • Every slice is a little celebration of tropical flavor—it's gentle, not too sweet, and vegan too!
02 -
  • If you try to layer too soon, the colors will blur—let the mango layer nearly set before pouring the next.
  • Whisk the agar-agar into cold liquid first; dumping it into a hot mixture can make it clump up hopelessly.
03 -
  • Let each layer cool completely before adding the next for clean stripes and no flavor bleed.
  • The secret is patience—rushing the chilling makes for less-than-perfect dessert but waiting brings you that ideal wobble.
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