These mango coconut jelly cubes are a refreshing Thai-style dessert inspired by the flavors of mango sticky rice. They are beautifully layered, lightly sweet, and wonderfully cooling, making them perfect for warm weather. Made with agar agar instead of gelatin, this dessert is vegan, gluten-free, and stable at room temperature, so it’s ideal for parties and gatherings.

Why You’ll Love This Recipe

This recipe is simple yet impressive, with vibrant layers of tropical mango and creamy coconut. The texture is firm but tender, and the flavors are clean and refreshing rather than heavy. It’s also a great make-ahead dessert, doesn’t melt like ice cream, and can be served in elegant cubes or individual cups for a polished presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the mango layer
250 g ripe mango flesh for purée, roughly cubed (about 1½–2 mangoes)
150 g ripe mango flesh, cut into 1 cm cubes
120 ml orange juice
300 ml water
2 teaspoons agar agar powder (5.2 g), pure and unsweetened
65 g granulated sugar
1–2 teaspoons lime juice, to taste
15 small fresh mint leaves, optional

For the coconut layer
160 ml water
1 teaspoon agar agar powder (2.6 g), pure and unsweetened
50 g granulated sugar
⅛ teaspoon salt
160 ml coconut milk

Directions

Place the mango cubes for the purée and the orange juice into a blender and blend until completely smooth. Set aside.

In a small saucepan, combine the water and agar agar powder for the mango layer. Stir well to distribute the powder, then bring the mixture to a full boil over medium heat, stirring frequently to ensure the agar agar fully dissolves. Once boiling, add the sugar and stir until dissolved. Pour in the mango purée and whisk until smooth. Remove from the heat and taste, adjusting with lime juice or a little more sugar if needed.

Pour the mango mixture into your chosen mold or square pan. Gently add the 1 cm mango cubes, distributing them evenly and pressing them down so they are fully submerged. If using mint leaves, push them gently into the mixture. Allow the mango layer to set at room temperature until the surface is firm to the touch but not cold.

For the coconut layer, combine the water and agar agar powder in a small saucepan and stir well. Bring to a full boil, stirring frequently. Add the sugar and salt and stir until dissolved. Pour in the coconut milk, stir to combine, and remove from the heat. Keep this mixture hot over very low heat if the mango layer is not ready yet.

Once the mango layer has set, gently pour the hot coconut mixture over the back of a spoon onto the mango layer to avoid breaking the surface. Transfer the mold to the refrigerator and chill for 2–3 hours, or until fully cold and set.

When ready to serve, cut into neat cubes using a sharp knife.

Servings and timing

This recipe makes about 16 to 20 jelly cubes, depending on how large you cut them.
Preparation time is about 20 minutes.
Setting and chilling time is approximately 2 to 3 hours.
Total time is around 3 hours and 20 minutes.

Variations

You can replace mango with other fruits such as pineapple, peach, or strawberry, adjusting the sugar to match the fruit’s sweetness. For a richer coconut layer, replace a portion of the water with additional coconut milk. You can also pour the layers into individual heatproof cups for an elegant single-serving presentation.

Storage/Reheating

Store the jelly covered in the refrigerator for up to 2 days. Agar agar jelly should not be reheated once set. For best texture, keep the jelly in its mold or container until close to serving time to prevent moisture loss.

FAQs

What is agar agar and why is it used here?

Agar agar is a plant-based setting agent made from seaweed. It creates a firm jelly that does not melt at room temperature, making it ideal for this dessert.

Can I use gelatin instead of agar agar?

No, gelatin behaves very differently and will not work with this method. Agar agar is essential for the structure of this recipe.

Do I need very ripe mangoes?

Yes, ripe mangoes provide the best sweetness and flavor. Underripe mangoes will result in a bland jelly.

Why didn’t my layers stick together?

This usually happens if the mango layer was too cold or the coconut layer was not hot enough when poured. The heat helps the layers fuse.

Can I make this dessert ahead of time?

Yes, it can be made a day in advance, but keep it covered and in its mold until close to serving.

Can I reduce the sugar?

You can reduce the sugar slightly, but keep in mind that sweetness balances the agar agar and fruit flavors.

What type of mold works best?

Silicone or flexible plastic molds are easiest for unmolding, but a square pan works well for cutting cubes directly.

Can I skip the mint leaves?

Yes, the mint is optional and only adds a subtle herbal note and visual appeal.

Why is my jelly weeping liquid?

Agar agar is an unstable gel, so a small amount of water release is normal, especially once cut.

Can I freeze mango coconut jelly?

Freezing is not recommended, as it will ruin the texture once thawed.

Conclusion

Mango coconut jelly cubes are a stunning yet simple dessert that highlights tropical flavors in a light and refreshing way. With their beautiful layers, clean taste, and party-friendly nature, they are a wonderful alternative to heavy desserts and a great introduction to agar agar–based sweets.

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