Mango Agar-Agar Jelly Cubes (Printable)

Light mango jelly cubes layered with creamy coconut milk, set with agar-agar for a refreshing vegan chilled treat.

# What You'll Need:

→ Mango layer

01 - Ripe mango flesh (from about 2 large mangoes), about 2 3/8 cups
02 - Water, 3/4 cup plus 1 1/2 tablespoons
03 - Sugar, 2 tablespoons (adjust to taste)
04 - Fresh lemon juice, 1 teaspoon
05 - Agar-agar powder, 1 1/2 teaspoons

→ Coconut layer

06 - Full-fat canned coconut milk, 1 2/3 cups
07 - Sugar, 3 tablespoons
08 - Pure vanilla extract, 1 teaspoon
09 - Agar-agar powder, 1 teaspoon

# Directions:

01 - Place the mango flesh, measured water, sugar and lemon juice in a blender and process until completely smooth, pausing to scrape down the sides as needed.
02 - Transfer the mango purée to a saucepan, sprinkle in the agar-agar powder and whisk to combine. Heat over medium, bringing to a gentle boil while stirring constantly; simmer 2 minutes to fully dissolve the agar.
03 - Pour the hot mango mixture into an 8x8-inch square mold, allow to cool 10 minutes on the counter, then refrigerate until the surface is set but still slightly wobbly, about 45 minutes.
04 - Combine the coconut milk, sugar, vanilla and agar-agar powder in a clean saucepan. Whisk thoroughly, bring to a gentle boil over medium heat and simmer 2 minutes, stirring to ensure the agar dissolves.
05 - Carefully pour the warm coconut mixture over the chilled mango layer in an even stream to avoid disturbing it. Let the pan cool to room temperature, then refrigerate until fully firm, at least 1 1/2 hours.
06 - Run a sharp knife around the mold if needed, invert or lift the set block from the mold, cut into cubes and serve chilled. Store leftovers refrigerated.

# Expert Tips:

01 -
  • The layers look fancy but take hardly any effort to pull off—and you can swap in your favorite fruit puree.
  • Each bite is like a quick trip to the tropics, thanks to the fresh mango and lush coconut mingling in every mouthful.
02 -
  • If you rush the first chill, the layers might bleed together—patience is everything for clean lines.
  • Let the coconut mixture cool slightly before pouring over mango or it can melt the layer below, making edges blurry not sharp.
03 -
  • If you ever spot unmixed agar powder, quickly strain the mixture before pouring—the layer will still set.
  • A pinch of salt in the coconut layer sharpens the flavor just enough to taste homemade, not store-bought.
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