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Mango Coconut Agar Agar Jelly

A tropical dessert that features layers of mango puree and coconut cream, made with agar agar for a delightful texture that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Japanese, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Mango Layer
  • 250 g mango flesh, roughly cubed (1 fresh mango) Ripe, sweet mangoes will elevate your jelly.
  • 1/2 cup orange juice (freshly squeezed is best) Fresh orange juice enhances the flavor.
  • 1 1/4 cups water For dissolving agar agar.
  • 2 tsp agar agar powder Ensure it's in powder form, not flakes.
  • 1/3 cup sugar, adjusted to taste Adjust based on desired sweetness.
  • Lime juice, to taste Add according to preference.
  • 15 small mint leaves, optional for garnish Adds a fresh touch.
For the Coconut Layer
  • 2/3 cup water For dissolving agar agar.
  • 1 tsp agar agar powder Ensure it's in powder form.
  • 4 Tbsp sugar Sweeten to taste.
  • 1/8 tsp salt Balances the sweetness.
  • 2/3 cup coconut milk Full-fat version recommended.

Method
 

For the Mango Layer
  1. Blend the mango cubes and orange juice in a blender until smooth.
  2. In a small pot, whisk together 1 1/4 cups of water and agar agar powder, then bring to a full boil over medium heat, stirring frequently.
  3. Remove from heat and add sugar and mango puree; whisk together until smooth.
  4. Taste the mixture and adjust sweetness with extra sugar or a splash of lime juice if needed.
  5. Pour the mango mixture into a jelly mold, scattering 1-cm mango cubes throughout, pressing them down gently.
  6. Allow the mango layer to set for about 30-40 minutes until firm enough for the next layer.
For the Coconut Layer
  1. In a small pot, combine 2/3 cup of water and 1 tsp of agar agar powder and stir well. Bring to a full boil, stirring frequently.
  2. Once dissolved, add sugar, salt, and mix until fully dissolved. Then pour in the coconut milk, stir to combine, and remove from heat.
  3. Once the mango layer is set, gently pour the coconut layer over it.
  4. Refrigerate for at least 3-4 hours or until fully chilled and set.
  5. Cut into cubes and enjoy! Garnish with fresh mint leaves if desired.

Notes

Store leftover jelly in an airtight container in the refrigerator for up to 3-5 days. This jelly is an ideal make-ahead dessert.