Mango Agar-Agar Jelly Cubes (Printable Version)

Layered mango and coconut agar-agar jelly cubes, fragrant, chilled, vegan and gluten-free.

# What You’ll Need:

→ Mango Layer

01 - 2 large ripe mangoes (about 400 g flesh), peeled and cubed
02 - 200 ml water
03 - 2 tbsp sugar (adjust to taste)
04 - 1 tsp lemon juice
05 - 1½ tsp agar-agar powder

→ Coconut Layer

06 - 400 ml coconut milk (full fat)
07 - 3 tbsp sugar
08 - 1 tsp vanilla extract
09 - 1 tsp agar-agar powder

# Method:

01 - In a blender, combine mango flesh, water, sugar, and lemon juice. Blend until smooth.
02 - In a saucepan, whisk the mango puree with agar-agar powder. Bring to a boil over medium heat, stirring constantly. Simmer for 2 minutes to fully dissolve agar-agar.
03 - Pour mango mixture into a square mold (about 8x8 inches). Let it cool for 10 minutes, then refrigerate until just set but not firm (about 45 minutes).
04 - In a saucepan, combine coconut milk, sugar, vanilla, and agar-agar powder. Stir well and bring to a gentle boil. Simmer for 2 minutes, stirring constantly.
05 - Gently pour the warm coconut mixture over the mango layer. Let cool to room temperature, then refrigerate for at least 1½ hours, until completely set.
06 - Once firm, cut into cubes and serve chilled.

# Expert Hints:

01 -
  • There’s something almost magical about the way the creamy coconut gently hugs the fragrant mango jelly.
  • They’re remarkably light yet satisfying, drawing people back for seconds without any guilt or heaviness.
02 -
  • Attempting to pour hot coconut over unset mango left me with marbled chaos instead of clean layers.
  • A little salt in the coconut milk makes the flavor pop in an unexpectedly delightful way.
03 -
  • Weigh your agar-agar precisely, as too much or too little dramatically alters the texture.
  • Resist stirring the coconut layer once poured or you’ll lose the jewel-like finish.
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