Mango Agar-Agar Jelly Cubes (Printable)

Bright mango purée set with agar-agar, layered with creamy coconut milk for chilled vegan jelly cubes.

# Ingredient List:

→ 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 Steps:

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 trick of swirling mango and coconut into dreamy cubes is my go-to for instant dessert wow factor with almost no effort.
  • It&aposs vegan, gluten-free, and endlessly adaptable, making it perfect for sharing at every potluck and family picnic.
02 -
  • If you don&apost boil agar-agar completely, your jelly will stubbornly refuse to set.
  • I once got impatient and poured the coconut too soon—the layers swirled, creating marbled but fragile cubes, so patience is your friend here.
03 -
  • Swap water for coconut water in the mango layer for more depth—the first time I did, it added a subtle, summery sweetness.
  • Whisking constantly is the real secret—if you pause, tiny lumps of agar-agar might stubbornly remain.
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