There are few desserts that scream “tropical summer” quite like this two-toned jelly. With a vibrant, sunshine-yellow mango top and a creamy, snow-white coconut base, this dessert is as visually striking as it is delicious.
The secret to this recipe lies in agar-agar. Unlike animal-based gelatin that creates a wobbly, soft texture, agar-agar gives a firmer, clearer, and slightly “snappy” texture. It is also notable for setting at room temperature, making it an excellent choice for picnics or potlucks where refrigeration isn’t always reliable.
While many recipes exist, getting that perfect, crystal-clear division between the two layers requires a little patience. You must allow the first layer (the white coconut base) to set completely before pouring the warm mango layer on top. If you pour too soon, the heat will melt the coconut layer and they will swirl together.
This dessert is naturally dairy-free, gluten-free, and vegan (as long as you use a plant-based milk alternative for the cream). It is light, fruity, and the perfect palate cleanser after a heavy meal. Whether you serve it as a fancy dinner party dessert or a fun afternoon snack, these mango jelly cubes are guaranteed to disappear in minutes.
Full Recipe: Mango Coconut Agar Jelly
Yield: Makes about 9-12 large cubes (fits an 8×8 inch or 20×20 cm square pan)
Prep time: 15 minutes
Set time: 2 to 3 hours (plus cooling)
Dietary info: Vegan, Gluten-Free, Dairy-Free (if using plant-based milk)
Ingredients
For the White Coconut Layer (Bottom):
· 400 ml (1 ⅔ cups) Coconut Milk (the thick, canned kind works best, but you can use light)
· 2 tbsp (15g) Agar-Agar Powder (Note: Do not substitute with gelatin, the texture will be different. Read your package carefully as some brands are stronger than others).
· 3 tbsp Granulated Sugar (adjust to taste)
· Pinch of Salt
For the Yellow Mango Layer (Top):
· 300g (about 2 medium) Ripe Mangoes (cubed)
· 200 ml (¾ cup + 2 tbsp) Water (or fresh mango juice for extra flavor)
· 2 tbsp (15g) Agar-Agar Powder
· 2 tbsp Granulated Sugar (or to taste, depends on the sweetness of your mango)
· 1 tbsp Lemon or Lime Juice (this helps preserve the bright yellow color)
Instructions
Step 1: Prepare the Pan
Lightly grease an 8×8 inch square baking dish with a neutral oil (like coconut or vegetable oil). Alternatively, line the dish with plastic wrap or parchment paper, leaving some overhang to help you lift the jelly out later.
Step 2: Make the Coconut Layer (Bottom)
- In a medium saucepan, whisk together the coconut milk, agar-agar powder, sugar, and a pinch of salt.
- Place the saucepan over medium-high heat. Crucial step: Stir continuously with a whisk to prevent lumps. Allow the mixture to come to a gentle boil.
- Once boiling, reduce the heat to medium-low and let it simmer for 2–3 minutes, stirring constantly. This activates the agar-agar properly.
- Remove from heat. Pour the mixture directly into your prepared baking pan.
- Let the pan sit at room temperature for about 15-20 minutes until the surface feels set to the touch. You can also pop it into the fridge for 10 minutes to speed this up. Wait until the surface is completely firm before moving to the next step.
Step 3: Make the Mango Layer (Top)
- While the coconut layer is setting, blend your mango cubes and lemon juice in a blender until it forms a smooth puree. Set aside.
- In a clean saucepan, whisk together the water and the agar-agar powder.
- Bring it to a boil over medium heat, stirring constantly. Boil for 2–3 minutes until the agar is fully dissolved.
- Stir in the mango puree and the sugar. Whisk everything together and bring it to a gentle simmer for 1 more minute. Taste it now and add a little more sugar if it’s not sweet enough.
- Remove from heat and let it cool for 2 minutes (so it’s warm, not boiling hot).
Step 4: Assemble and Set
- Gently pour the mango mixture over the top of the set coconut layer.
- If there are bubbles on the surface, you can carefully run a kitchen torch over them or pop them with a toothpick.
- Let the dessert set completely at room temperature for about 1 hour, or cover and place in the refrigerator for 1 hour to speed it up. It must be fully firm to the center.
Step 5: Cutting and Serving
- Once firm, gently lift the block out of the pan using the parchment paper or by flipping the pan over.
- Place the block on a cutting board. Use a sharp, non-serrated knife to cut it into squares (as shown in your photo).
- Pro Tip: For clean cuts, dip your knife in warm water and dry it between cuts.
- Serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your beautiful, homemade Mango Coconut Jelly!