Sweet jiggly layers of mango and coconut jelly with mango chunks. This simple and easy mango coconut jelly is made with minimal ingredients. This cold dessert is also naturally sweetened, refreshing, dairy-free and vegan!
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Mango Coconut Jelly is a jello layered dessert made of mangos, mango juice, coconut milk, agar agar powder, lime juice and a sweetener. It's so refreshing and a delicious way to enjoy fruits!
This chilled dessert is packed with mango flavor. The mango layer is complimented with a creamy coconut milk jelly. The best part is this dessert is completely dairy-free and vegan, making it inclusive for all.
This is a popular Asian dessert from Southeast Asia. Each Asian country has their own version of this but I will show you the Thai version, which contains a layer of coconut jelly.
I love making this beautiful dessert for parties as you can prepare it in advance the night before, store it in the fridge and on the day of, slice and serve at room temperature.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
Mango Layer
- Fresh Ripe Mangoes: it's very important to use ripe mangoes because they are sweeter than unripened ones that are tart. To check if the mango is fully ripe, they should smell sweet and the flesh is tender allowing you to leave a thumb imprint.
- Store-bought Mango juice: or as a last resort, substitute with lychee juice, apple juice, or pulp-free orange juice.
- Cold Water
- Agar Agar Powder: this is similar to gelatin but it's a vegan ingredient to make a liquid into a jelly. You can find this at most grocery stores or online.
- Maple Syrup: or substitute with a liquid sweetener of your choice like honey.
- Fresh Lime Juice: to balance the sweet flavors. Or substitute with fresh lemon juice.
Coconut Layer
- Cold water
- Agar agar powder
- Maple Syrup: or substitute with a liquid sweetener of your choice like honey.
- Salt
- Full Fat Coconut Milk: this comes in a can usually. Avoid using light coconut milk for this recipe.
Expert Tips
- Make sure the mango jelly liquid and coconut jelly liquid reach boiling point. This is important to help activate the agar agar powder so the jelly can set.
- Quickly add the mango chunks into your mango jelly liquid because the jelly will set fast.
- Allow the mango layer to set first before pouring the coconut layer overtop.
- Pour the coconut jelly liquid over the back of a spoon to prevent the mango layer from breaking apart.
- To release the set jello, run a knife around the edges and insert toothpicks between the mold and the sides of the jelly and flip it onto a flat plate. Allow gravity to do its job.
Instructions
Below are step-by-step instructions on how to make mango coconut jelly:
- Blend 1 cup of the chopped mango with the mango juice in a blender or food processor until smooth. Transfer the mango purée into a small pot. Whisk in cold water, agar agar powder, maple syrup and lime juice until combined.
- Then bring to a boil for 60 seconds while whisking. Remove the pot off heat. Pour this mango jelly liquid into an approximate 5 x 7 inch glass square dish.
- Quickly press diced mango cubes into the mango jelly liquid, so the jelly is flat and smooth. Let this fully set at room temperature as you work on the next layer, around 5-10 minutes.
- In a small pot, whisk together cold water, coconut milk, agar agar powder, maple syrup, and salt until well combined. Bring to a boil for 60 seconds while whisking. Reduce heat to low to keep warm and keep covered.
- Check the mango jelly layer and see if it's set first. You should be able to press it down with your thumb without any breakage. Then pour in the hot coconut milk liquid over the back of a spoon, to prevent breaking the first layer.
- Cover the container with plastic wrap or a lid. Refrigerate for 3-4 hours or overnight until firm.
- To serve, use a knife to cut around the edge of the jelly and insert halved toothpicks between the container and the sides of the jelly (2 per each side) for air to help push the jelly out. Then invert the container over a large plate and let it naturally slide down with gravity.
- Slice the mango coconut jelly into 9 equal squares and enjoy with fresh fruit!
Storage
- Leftovers will last up to 1 day in advance stored in an airtight container in the refrigerator.
- Freezer friendly? I don't recommend freezing this mango coconut jelly as the freezer will change the texture of it.
Pairing Suggestions
Mango coconut jelly serves well with:
- coffee, tea, milk or juice
- fresh fruit like berries, mangos, apples, pears, peaches, nectaries or tropical fruit like lychee, dragonfruit and more
- dessert beverages like grass jelly brown sugar milk or brown sugar pandan jelly milk
- strawberry sago, mango sago, coconut mango sago dessert, or coconut mango pitaya dessert
- raindrop cake, fruit jelly cake, lychee coconut jelly, or pandan jelly
- cold desserts like ice cream, frozen yogurt, popsicles, or shaven ice
- mochi desserts like butter mochi
- pandan custard cake
FAQ
Mango coconut jelly can be made up to 1 day in advance and stored in an airtight container in the fridge. Any longer than that and the jelly will begin to melt.
For jelly to set, the agar agar powder needs to be activated with enough heat. After whisking the agar agar powder into your cold mango or coconut liquid, bring the liquid to boiling point for at least 60 seconds while whisking. If you don’t reach boiling point, the agar agar will not activate creating a jelly like consistency. In fact, it’ll stay runny.
📖 Recipe
Easy Mango Coconut Jelly
Ingredients
For the Mango Layer
- 1 cup mango peeled and chopped
- 1 cup mango peeled and diced into 1 cm cubes
- ½ cup mango juice
- 1 ¼ cups water cold
- 2 tsp agar agar powder
- ⅓ cup maple syrup or honey
- 1 teaspoon lime juice or lemon juice
For the Coconut Layer
- ⅔ cup water cold
- 1 tsp agar agar powder
- 4 tablespoon maple syrup or honey
- ⅛ teaspoon salt
- ⅔ cup coconut milk full fat
Instructions
For the Mango Layer
- Blend 1 cup of the chopped mango with the mango juice in a blender or food processor until smooth. Transfer the mango purée into a small pot. Whisk in cold water, agar agar powder, maple syrup and lime juice until combined.
- Then bring to a boil for 60 seconds while whisking. Remove the pot off heat. Pour this mango jelly liquid into an approximate 5 x 7 inch glass square dish.
- Quickly press diced mango cubes into the mango jelly liquid, so the jelly is flat and smooth. Let this fully set at room temperature as you work on the next layer, around 5-10 minutes.
For the Coconut Layer
- In a small pot, whisk together cold water, coconut milk, agar agar powder, maple syrup, and salt until well combined. Bring to a boil for 60 seconds while whisking. Reduce heat to low to keep warm and keep covered.
- Check the mango jelly layer and see if it's set first. You should be able to press it down with your thumb without any breakage. Then pour in the hot coconut milk liquid over the back of a spoon, to prevent breaking the first layer.
- Cover the container with plastic wrap or a lid. Refrigerate for 3-4 hours or overnight until firm.
- To serve, use a knife to cut around the edge of the jelly and insert halved toothpicks between the container and the sides of the jelly (2 per each side) for air to help push the jelly out. Then invert the container over a large plate and let it naturally slide down with gravity.
- Slice the mango coconut jelly into 9 equal squares and enjoy with fresh fruit!
Heidi | The Frugal Girls
Your mango coconut jelly is the perfect party finger food idea. I simply adore anything with mango!!
Rosemary Squires
One of these days I will make one of your beautiful jelly recipes and when someone asks "wow where is that from" I will say my genius friend up in Canada!!
Ck
This looks absolutely divine! I bet it tastes amazing too.