Mango Agar-Agar Jelly Cubes (Printable)

Vibrant mango and coconut agar jelly set into chilled cubes—vegan, gluten-free, and refreshingly fragrant.

# What You Need:

→ Mango layer

01 - Ripe mango flesh, 400 g (about 2 large mangoes), peeled and cubed
02 - Water, 200 ml
03 - Granulated sugar, 25 g (2 tablespoons), adjust to taste
04 - Fresh lemon juice, 5 ml (1 teaspoon)
05 - Agar-agar powder, 3 g (1½ teaspoons)

→ Coconut layer

06 - Full-fat coconut milk, 400 ml
07 - Granulated sugar, 37.5 g (3 tablespoons)
08 - Vanilla extract, 5 ml (1 teaspoon)
09 - Agar-agar powder, 2 g (1 teaspoon)

# How To Make It:

01 - Place the mango flesh, water, sugar and lemon juice in a blender and process until completely smooth; taste and adjust sugar if necessary.
02 - Transfer the mango purée to a saucepan, whisk in the agar-agar powder until dissolved, then bring to a gentle boil over medium heat, stirring constantly; simmer for 2 minutes to ensure the agar-agar is fully activated.
03 - Pour the hot mango mixture into a 20 x 20 cm square mold, allow it to cool at room temperature for 10 minutes, then chill in the refrigerator until just set but not firm, about 45 minutes.
04 - Combine the coconut milk, sugar, vanilla extract and agar-agar powder in a clean saucepan; stir over medium heat and bring to a gentle boil, then simmer for 2 minutes while stirring to dissolve the agar-agar.
05 - Let the coconut mixture cool slightly to warm (not hot) and gently pour it over the partially set mango layer to avoid breaking the surface; cool to room temperature, then refrigerate until fully set, at least 90 minutes.
06 - Run a knife around the mold if needed, invert onto a cutting board, cut into cubes and serve chilled.

# Expert Suggestions:

01 -
  • They’re almost too pretty to eat, but refreshing enough that you won’t be able to stop at one cube.
  • It’s the fastest way I know to get tropical vacation vibes—no blender cocktails required.
02 -
  • Trying to rush the chilling time gave me a runny disaster—let each layer truly set before moving on.
  • I discovered that the cubes unmold easiest if you line the pan with a sheet of parchment before pouring in the mixtures.
03 -
  • Using warm—not hot—coconut mixture prevents it from melting and ruining the mango layer.
  • A tiny pinch of salt in the coconut milk layer makes every flavor pop and balances the sweetness beautifully.
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