Mango Agar-Agar Jelly Cubes (Printable)

Light mango jelly cubes layered with creamy coconut milk; vegan, gluten-free and chilled for a refreshing summer treat.

# What You Need:

→ Mango layer

01 - Ripe mango flesh, about 14 oz (400 g; approximately 2 large mangoes), peeled and cubed
02 - Water, 3/4 cup plus 1 tablespoon (about 200 ml)
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 400 ml)
07 - Granulated sugar, 3 tablespoons
08 - Pure vanilla extract, 1 teaspoon
09 - Agar-agar powder, 1 teaspoon

# Directions:

01 - Place mango flesh, measured water, sugar and lemon juice in a blender and process until completely smooth, scraping down the sides as needed.
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. Maintain a simmer and stir continuously for 2 minutes to ensure the agar fully 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 yielding, about 45 minutes.
04 - While the mango layer firms, combine the coconut milk, sugar, vanilla and agar-agar in a clean saucepan. Warm over medium heat, bringing to a gentle boil, then simmer and stir continuously for 2 minutes to dissolve the agar.
05 - Gently pour the warm coconut mixture over the partially set mango layer, taking care to avoid breaking the surface. Cool to room temperature, then transfer to the refrigerator and chill until completely firm, at least 1 1/2 hours.
06 - Loosen the set block from the mold, invert onto a board and cut into uniform cubes. Serve chilled.

# Top Tips:

01 -
  • The mango and coconut layers melt together in a creamy-meets-fruity texture that feels like a Southeast Asian vacation on a spoon.
  • It is fridge-to-table gorgeous yet incredibly easy—a little patience with setting, but the effort is minimal compared to the wow factor.
02 -
  • If you rush the setting of the mango layer and pour the coconut mixture too soon, you'll end up with swirled layers instead of crisp, clean lines—a lesson I learned the messy way.
  • Letting the coconut milk reach a true simmer ensures the agar-agar activates properly; if you skip this, the layer may never set.
03 -
  • I always taste my mango puree before sweetening—adjust for tart or barely sweet fruit, as some need more sugar than others.
  • Adding a pinch of salt to the coconut milk transforms the flavor, turning the coconut into a creamy, decadent layer that pops.
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