Mango Agar-Agar Coconut Milk Cubes (Print Version)

Vibrant mango jelly cubes layered with silky coconut milk, chilled until set, a light vegan, gluten-free refreshment.

# What You'll Need:

→ Mango layer

01 - 2 large ripe mangoes, about 2 1/2 cups mango flesh, peeled and cubed
02 - 3/4 cup plus 1 1/2 tablespoons water
03 - 2 tablespoons granulated sugar (adjust to taste)
04 - 1 teaspoon fresh lemon juice
05 - 1 1/2 teaspoons agar-agar powder

→ Coconut layer

06 - 1 2/3 cups full-fat coconut milk
07 - 3 tablespoons granulated sugar
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon agar-agar powder
10 - Pinch of fine salt (optional, to enhance flavor)

# How to Make It:

01 - Place the mango flesh, 3/4 cup plus 1 1/2 tablespoons water, 2 tablespoons sugar and 1 teaspoon lemon juice in a blender. Purée until completely smooth and homogenous, then transfer to a heatproof bowl.
02 - In a medium saucepan whisk the mango purée with 1 1/2 teaspoons agar-agar powder until evenly distributed. Warm over medium heat, bringing the mixture to a gentle boil while stirring constantly. Reduce to a simmer and cook for 2 minutes to fully activate and dissolve the agar.
03 - Pour the hot mango mixture into an 8 x 8 inch square mold. Allow to cool at room temperature for about 10 minutes, then refrigerate until the layer is just set but not firm, approximately 45 minutes.
04 - Combine 1 2/3 cups coconut milk, 3 tablespoons sugar, 1 teaspoon vanilla extract, a pinch of salt (if using) and 1 teaspoon agar-agar powder in a saucepan. Whisk to suspend the agar, then heat over medium until it reaches a gentle boil. Continue stirring and simmer for 2 minutes to ensure the agar is fully dissolved.
05 - Remove the mango layer from the refrigerator when it is slightly set. Slowly and evenly pour the warm coconut mixture over the mango layer to avoid disturbing it. Let the assembled dish cool to room temperature, then refrigerate until completely firm, at least 1 1/2 hours.
06 - To unmold, run a thin knife around the edges or briefly warm the outside of the mold with a warm towel to loosen. Invert onto a cutting board and cut into even cubes. Serve chilled.

# Additional Tips::

01 -
  • Layering the agar at just the right set makes each bite melt away like mango clouds with velvety coconut cream.
  • It wins over anyone who doubts vegan desserts—my stubbornest friend still raves about these cubes every summer.
02 -
  • Skipping the simmering step once gave me grainy jelly—the trick is making sure the agar dissolves fully, no shortcuts.
  • Chilling the mango layer just shy of fully set is the secret to getting the coconut to fuse without slipping apart later.
03 -
  • Patience is your friend—never skip the full chill or the layers might slip apart.
  • If the coconut layer starts to set before pouring, gently reheat until just pourable—never microwave, or it can split.
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