Mango Agar-Agar Jelly Cubes (Printable Version)

Delicate mango cubes with creamy coconut milk—chilled, vegan, and gluten-free for a bright, refreshing finish.

# What You Need:

→ Mango Layer

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

→ Coconut Layer

06 - 1 2/3 cups full-fat coconut milk
07 - 3 tablespoons granulated sugar
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon agar-agar powder

# Steps:

01 - Place the peeled and cubed mango flesh, water, sugar and lemon juice in a blender. Process until completely smooth, scraping the sides once if necessary.
02 - Transfer the mango purée to a medium saucepan, sprinkle in the agar-agar powder and whisk to combine. Heat over medium, bringing the mixture to a gentle boil while stirring constantly. Maintain a 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 tender, approximately 45 minutes.
04 - In a clean saucepan, combine the coconut milk, sugar, vanilla extract and agar-agar powder. Whisk thoroughly, then heat over medium, bring to a gentle boil and simmer for 2 minutes, stirring constantly to dissolve the agar.
05 - Gently pour the warm coconut mixture over the chilled mango layer, using the back of a spoon held just above the surface to avoid disturbing the mango. Let the assembled pan cool to room temperature, then refrigerate until completely firm, at least 1 1/2 hours.
06 - Remove the set block from the mold and use a sharp knife to cut into even cubes. Serve chilled. For added texture, fold diced fruit into the mango layer before it sets next time.

# Expert Pointers:

01 -
  • The layered texture makes each bite a little celebration of both creaminess and fresh fruit.
  • This dessert is as refreshing as it is impressively easy, secretly perfect for lazy afternoons spent with friends.
02 -
  • If you don&apost simmer the agar-agar long enough, your jelly won&apost set—don&apost rush it.
  • Let the mango layer cool just until it starts to firm up before pouring the coconut so they don&apost blend together (learned after a few very swirly attempts).
03 -
  • Always dissolve agar-agar in a simmering mixture, not cold liquid, for the best set.
  • Use fully ripe, sweet mangoes—underripe ones make the flavor flat, no matter how pretty.
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