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Mango Coconut Jelly Cubes

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These mango coconut jelly cubes are a refreshing Thai-inspired dessert featuring vibrant mango and creamy coconut layers. Made with agar agar for a vegan, gluten-free treat, they’re perfect for warm weather, parties, or elegant make-ahead sweets.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 16–20 cubes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Thai
  • Diet: Vegan

Ingredients

  • 250 g ripe mango flesh, roughly cubed (for purée)
  • 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
  • 160 ml water (for coconut layer)
  • 1 teaspoon agar agar powder (2.6 g), pure and unsweetened
  • 50 g granulated sugar
  • ⅛ teaspoon salt
  • 160 ml coconut milk

Instructions

  1. Blend the 250 g mango cubes with orange juice until smooth. Set aside.
  2. In a saucepan, combine 300 ml water and 2 tsp agar agar powder. Bring to a boil over medium heat, stirring often. Add 65 g sugar and stir to dissolve.
  3. Whisk in the mango purée and heat gently. Remove from heat and add lime juice to taste.
  4. Pour mango mixture into a mold or square pan. Gently add the 1 cm mango cubes and mint leaves, if using. Let set at room temperature until firm to the touch.
  5. For the coconut layer, combine 160 ml water and 1 tsp agar agar powder in a saucepan. Bring to a boil, stirring frequently. Add sugar and salt, stir until dissolved. Add coconut milk, stir, and remove from heat. Keep warm.
  6. Once the mango layer is set, gently pour the hot coconut mixture over the back of a spoon onto the mango layer. Chill for 2–3 hours until fully set.
  7. Cut into cubes with a sharp knife and serve chilled.

Notes

  • Use ripe mangoes for best sweetness and flavor.
  • Do not substitute agar agar with gelatin—results will vary.
  • Ensure coconut layer is hot and mango layer is just set for proper fusion.
  • Use silicone or flexible molds for easier unmolding.
  • Store covered in the fridge; serve within 2 days.

Nutrition

Find it online: https://savorymomskitchen.com/mango-coconut-jelly-cubes/