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Vegan Mango Coconut Jelly

Vegan Mango Coconut Jelly

christieathome
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.







5 from 3 votes
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Total Time 4 hrs
Course Dessert
Cuisine asian
Servings 9 pieces
Calories 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
  • 1 tsp lime 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 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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Suggested Equipment & Products

8x8 square inch glass container
Measuring Set
Small pot
Silicone Spatula 3-Piece Set
Santoku Knife
Cutting Board
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
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