Mango Agar-Agar Jelly Cubes (Printable)

Light mango jelly cubes set with agar-agar, layered with creamy coconut milk, vegan and gluten-free—chilled and refreshing.

# What You 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

# How-To:

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.

# Insider Tips:

01 -
  • Luscious mango and creamy coconut create a tropical fusion in every bite.
  • Beautiful layers make for a stunning, share-worthy presentation.
  • Light, refreshing, and not overly sweet—ideal for summer.
  • Vegan, gluten-free, and dairy-free, perfect for a variety of diets.
  • Easy to prepare and a fun introduction to agar-agar desserts.
02 -
  • Immer das Agar-Agar aktiv aufkochen, da es sonst nicht fest wird.
  • Arbeiten Sie zügig, denn Agar-Agar beginnt bereits bei Zimmertemperatur zu gelieren.
  • Für ein besonders glattes Ergebnis die Kokosschicht durch ein feines Sieb gießen.
  • Prüfen Sie die Zutaten auf Allergene und mögliche Spuren von Gluten, falls notwendig.
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