Vegan Mango Coconut Jelly

Vegan Mango Coconut Jelly. Naturally sweetened, refreshing, and delicious. Great as a light dessert and perfect for parties if you want to impress your guests.

This Thai or Chinese mango coconut jelly is a beautiful dish that is served at many Asian restaurants. However, Asian restaurants will serve a non-vegan version using gelatine. My vegan mango coconut jelly recipe is vegan as I'm using agar agar powder.

Now if you're wondering if this mango coconut jelly cake is hard to make, it's actually fairly simple to make if you follow the instructions.

The only tricky part is getting the jello out of the mould! But I have a tip to share with you on how to help it slide out.

Other recipes you may like!

Vegan Pomegranate Panna Cotta
Rose Coconut Jellies
Vegan Coffee Coconut Jelly
Vegan Pomegranate Jelly

For this recipe

You will need the following ingredients for my vegan mango coconut jello:

Mango Layer

• 1 cup mango flesh
• 1 cup mango cubes, 1 x 1 cm thick
• ½ cup mango juice
• 1 ¼ cups water
• 2 tsp agar agar powder
• ⅓ cup maple syrup
• 1 tsp lime juice

Coconut Layer

• ⅔ cup water
• 1 tsp agar agar powder
• 4 tbsp maple syrup
• ⅛ tsp salt
• ⅔ cup coconut milk

How to make Mango Coconut Jelly

Mango Layer

1. Blend 1 cup of mango flesh with mango juice. Pour into a small pot. Add water, agar agar powder, maple syrup and lime juice. Whisk until well combined.
2. Then place over medium high heat and bring to a boil while whisking. Immediately remove off heat.
3. Pour mango jelly into a glass square dish. Quickly add mango cubes into the jello. Press them down into the jello so the jello is smooth on the top. Allow this to set (about 5-10 minutes).

Coconut Layer

1. In a small pot, add water, coconut milk, agar agar powder, maple syrup, and salt. Whisk until well combined. Bring to a boil and reduce heat to low to keep warm.
2. Check your mango jello to see if it’s firm to a touch. You should be able to press it down with your thumb without any breakage. Once the mango layer is firm, pour coconut jello liquid on the back of a spoon over your mango jello. This ensures the hot liquid does not break the mango jello layer as it hits the spoon first.
3. Seal and refrigerate for 3-4 hours until firm or overnight.
4. When ready to serve, use a knife to cut around the edge of the jelly to release it from the side. Tip: Insert halved toothpicks between the mold and the sides of the jello (2 per each side) to allow air into the mold. Place a flat plate over your jelly dish. Flip upside down and the jello should eventually slide out with gravity.
5. Slice into 9 squares and garnish with fresh fruit and mint leaves.

Where can I buy Agar Agar Powder?

You can order it online as it's usually challenging to find in store.

Give it a try!

Well I hope you give my Vegan Mango Coconut Jelly recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this recipe for mango coconut jelly, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my mango coconut jello recipe, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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5 from 3 votes

Vegan Mango Coconut Jelly

This is a delicious dish that is served at many asian restaurants. It’s perfect for dessert and it’s naturally sweetened with maple syrup. Fairly simple to make if you follow the instructions.

Course Dessert

Cuisine asian

Keyword chinese mango coconut jelly, how to make mango coconut jelly, mango coconut jello recipe, mango coconut jelly agar agar, mango coconut jelly cake, mango coconut jelly recipe

Total Time 4 hours

Servings 9 pieces

Author christieathome

Equipment

• 8x8 square inch glass container

Ingredients

Mango Layer

• 1 cup mango flesh
• 1 cup mango cubes, 1 x 1 cm thick
• ½ cup mango juice
• 1 ¼ cups water
• 2 tsp agar agar powder
• ⅓ cup maple syrup
• 1 tsp lime juice

Coconut Layer

• ⅔ cup water
• 1 tsp agar agar powder
• 4 tbsp maple syrup
• ⅛ tsp salt
• ⅔ cup coconut milk

Instructions

Mango Layer

• Blend 1 cup of mango flesh with mango juice. Pour into a small pot. Add water, agar agar powder, maple syrup and lime juice. Whisk until well combined.
• Then place over medium high heat and bring to a boil while whisking. Immediately remove off heat.
• Pour mango jelly into a glass square dish. Quickly add mango cubes into the jello. Press them down into the jello so the jello is smooth on the top. Allow this to set (about 5-10 minutes).

Coconut Layer

• In a small pot, add water, coconut milk, agar agar powder, maple syrup, and salt. Whisk until well combined. Bring to a boil and reduce heat to low to keep warm.
• Check your mango jello to see if it’s firm to a touch. You should be able to press it down with your thumb without any breakage. Once the mango layer is firm, pour coconut jello liquid on the back of a spoon over your mango jello. This ensures the hot liquid does not break the mango jello layer as it hits the spoon first.
• Seal and refrigerate for 3-4 hours until firm or overnight.
• When ready to serve, use a knife to cut around the edge of the jelly to release it from the side. Tip: Insert halved toothpicks between the mold and the sides of the jello (2 per each side) to allow air into the mold. Place a flat plate over your jelly dish. Flip upside down and the jello should eventually slide out with gravity.
• Slice into 9 squares and garnish with fresh fruit and mint leaves.

Notes

Adapted from Hot Thai Kitchen

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