Mango Agar-Agar Jelly Cubes (Printable)

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

# What You’ll Need:

→ Mango layer

01 - Ripe mango flesh, about 2 1/2 cups (approximately 14 oz), peeled and cubed
02 - Water, 3/4 cup (about 6.8 fl oz)
03 - Granulated 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 (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:

01 - Combine cubed mango flesh, water, granulated sugar and lemon juice in a blender and process until completely smooth.
02 - Transfer the mango purée to a saucepan, whisk in 1 1/2 teaspoons agar-agar powder, bring to a boil over medium heat while stirring, then simmer for 2 minutes to ensure the agar is fully dissolved.
03 - Pour the hot mango mixture into an 8 x 8-inch square pan or mold, allow to cool at room temperature for 10 minutes, then refrigerate until just set but still slightly tacky, about 45 minutes.
04 - In a clean saucepan, whisk together the coconut milk, 3 tablespoons sugar, vanilla extract and 1 teaspoon agar-agar powder. Heat gently to a simmer over medium-low heat, stirring constantly, and cook for 2 minutes after boiling to fully activate the agar.
05 - Allow the coconut mixture to cool briefly so it is warm but not boiling, then gently pour it over the chilled mango layer to avoid breaking the surface. Let the pan cool to room temperature.
06 - Refrigerate the layered set for at least 1 1/2 hours, or until fully firm and chilled through.
07 - Run a sharp knife around the pan if needed, invert or lift the set from the mold, cut into even cubes and serve chilled.

# Top Tips:

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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