Go Back Email Link
+ servings
Vegan Mango Coconut Jelly

Easy Mango Coconut Jelly

christieathome
Mango Coconut Jelly. Naturally sweetened, refreshing, delicious, and vegan. Made with fresh mangos, this light dessert is simple to make. This recipe is adapted from the amazing Hot Thai Kitchen!
5 from 4 votes
Print Recipe Pin Recipe
Total Time 4 hrs
Course Dessert
Cuisine asian
Servings 9 pieces
Calories per serving 118 kcal

Ingredients
  

Mango Layer

  • 1 cup mango peeled and chopped
  • 1 cup mango diced into cubes, 1 x 1 cm thick
  • ½ cup mango juice
  • 1 ¼ cups water
  • 2 tsp agar agar powder
  • cup maple syrup or honey
  • 1 tsp lime juice or lemon juice

Coconut Layer

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 for 60 seconds while whisking. Immediately remove off heat.
  • Pour mango jelly into an approximate 5 x 7 inch glass container. Quickly add mango cubes into the jelly. Press them down into the jelly so the jelly is smooth on the top. Allow this to set (about 5-10 minutes) as you work on the next layer.

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 for 60 seconds while whisking. Reduce heat to low to keep warm and keep covered.
  • Check your mango jelly 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 jelly liquid on the back of a spoon over your mango jelly. This ensures the hot liquid does not break the mango jelly layer as it hits the spoon first.
  • Cover with plastic wrap or a lid. 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 jelly (2 per each side) to allow air into the mold. Place a flat plate over your jelly dish. Flip upside down and the jelly should eventually slide out with gravity.
  • Slice into 9 squares. Optional: serve with fresh fruit and mint leaves.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Suggested Equipment & Products

5 x 7 inch glass container
Measuring Set
Small pot
Silicone Spatula 3-Piece Set
Santoku Knife
Cutting Board
toothpicks
Nutrition
Calories: 118kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 40mg | Potassium: 160mg | Fiber: 1g | Sugar: 19g | Vitamin A: 397IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 1mg
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