Mango Agar-Agar Jelly Cubes (Print Version)

Chilled mango jelly cubes layered with creamy coconut milk, vegan, gluten-free, fruity and refreshingly silky.

# What You’ll Need:

→ Mango layer

01 - Mango flesh — about 14 oz (approximately 2 large mangoes), peeled and cubed
02 - Water — 7 fl oz
03 - Granulated sugar — 2 tablespoons (adjust to taste)
04 - Fresh lemon juice — 1 teaspoon
05 - Agar-agar powder — 1½ teaspoons

→ Coconut layer

06 - Full-fat coconut milk — 1 2/3 cups (about 13.5 fl oz)
07 - Granulated sugar — 3 tablespoons
08 - Pure vanilla extract — 1 teaspoon
09 - Agar-agar powder — 1 teaspoon

# How to Make It:

01 - Place the mango flesh and water in a blender with the sugar and lemon juice; blend until completely smooth and homogeneous.
02 - Transfer the mango purée to a medium saucepan, sprinkle in the agar-agar powder, whisk to combine, then bring to a gentle boil over medium heat, stirring constantly. Reduce heat and simmer for 2 minutes to ensure the agar is fully dissolved.
03 - Pour the hot mango mixture into an 8 x 8-inch square mold, allow it to cool at room temperature for about 10 minutes, then refrigerate until the surface is just set but still slightly tacky, about 45 minutes.
04 - In a clean saucepan, combine the coconut milk, sugar, vanilla and agar-agar powder; whisk thoroughly and bring to a simmer over medium heat, stirring continuously. Maintain a gentle boil for 2 minutes to activate the agar.
05 - Allow the coconut mixture to cool briefly until warm (not hot) and gently pour it over the chilled mango layer to avoid breaking the set surface. Let the assembly cool to room temperature before refrigerating.
06 - Refrigerate until fully firm, at least 1½ hours. Remove from the mold and cut into cubes with a sharp knife; serve chilled.

# Additional Tips::

01 -
  • This dessert keeps its shape and shine—no melting mess at your summer gathering.
  • It’s so easy to make ahead, and that layered look always gets an impressed 'how did you do that?'
02 -
  • If you rush the setting time between layers, they’ll blur together—patience makes those clean lines!
  • I once added all the agar-agar at once and the coconut layer set too firmly; measuring out each amount separately is key.
03 -
  • Mango ripeness is everything—the more aromatic and golden, the better the jelly.
  • Let the coconut layer cool just enough before pouring so it won’t melt the set mango underneath.
Go Back