Mango Agar-Agar Jelly Cubes (Printer-friendly)

Fragrant mango jelly cubes layered with creamy coconut milk, chilled and vegan - bright tropical flavors in every bite.

# Ingredient List:

→ Mango layer

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

→ Coconut layer

06 - 1 3/4 cups full-fat coconut milk
07 - 3 tablespoons granulated sugar
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon agar-agar powder

# How-To Steps:

01 - Combine mango flesh, 3/4 cup plus 1 1/2 tablespoons water, 2 tablespoons sugar and 1 teaspoon lemon juice in a blender; process until completely smooth.
02 - Transfer the mango purée to a saucepan, whisk in 1 1/2 teaspoons agar-agar powder, then heat over medium while stirring constantly until it reaches a full boil; reduce heat and simmer for 2 minutes to ensure the agar dissolves.
03 - Pour the hot mango mixture into an 8x8-inch square mold, allow to cool at room temperature for 10 minutes, then refrigerate until just set but still slightly tender, about 45 minutes.
04 - In a clean saucepan, combine 1 3/4 cups coconut milk, 3 tablespoons sugar, 1 teaspoon vanilla extract and 1 teaspoon agar-agar powder; stir to blend and bring to a gentle boil over medium heat, then simmer for 2 minutes while stirring to dissolve the agar.
05 - Carefully and gently pour the warm coconut mixture over the partially set mango layer to avoid breaking the surface; let cool to room temperature, then refrigerate until fully firm, at least 1 1/2 hours.
06 - When fully set, run a sharp knife around the mold if needed, invert or remove the block and cut into cubes; serve chilled.

# Expert Suggestions:

01 -
  • The way the mango and coconut layers melt together is a secret joy I can't resist sharing.
  • It's one of those rare desserts that's somehow indulgent and light — always a crowd-pleaser at potlucks.
02 -
  • I learned the hard way that agar-agar needs a full rolling simmer to set—warming alone just leads to runny layers.
  • Letting the mango cool just enough before adding coconut layer prevents the colors from mixing; I used to rush and ended up with swirly blobs.
03 -
  • Always taste your coconut layer before setting—salt brings out the flavor far better than you'd guess.
  • Slow pouring is the trick to keeping your layers crisp and photogenic.
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