Mango Coconut Agar Agar Jelly

A vibrant tropical dessert combining luscious mango and creamy coconut, perfect for hot days and family gatherings.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 10 servings

Course: Dessert, Snack

Cuisine: Asian, Tropical

Calories: 120

For Mango Layer

250 g mango flesh, roughly cubed Use the freshest, ripest mango for maximum sweetness.
1 piece flesh of 1 mango, cut into 1-cm cubes Balance texture with taste.
1/2 cup orange juice Freshly squeezed is ideal.
1 1/4 cups water
2 tsp agar agar powder
1/3 cup sugar Adjust based on the ripeness of your mango.
lime juice, to taste For that zesty kick.
15 leaves small mint leaves Optional, for garnish and a burst of flavor.

For Coconut Layer

For the Mango Layer

In a blender, combine the mango cubes and orange juice. Blend until you achieve a smooth consistency. Set aside.
In a small pot, combine 1 ¼ cups of water and 2 tsp of agar agar powder. Bring to a gentle boil while stirring continuously, ensuring the agar agar completely dissolves.
Add 1/3 cup sugar and the mango puree to the pot, whisking until smooth. Remove from heat.
Pour the mango mixture into a mold. Sprinkle the reserved 1-cm mango cubes evenly into the mix. Let it sit at room temperature until it has set (about 30 minutes to an hour).

For the Coconut Layer

In another pot, mix 2/3 cup water and 1 tsp of agar agar powder. Bring to a boil while stirring.
Add 4 Tbsp sugar and 1/8 tsp salt, whisking until fully dissolved. Slowly incorporate 2/3 cup coconut milk and allow this mixture to heat through for a minute.
If the mango layer is set, gently pour the coconut mixture over it. If it hasn’t set, keep the coconut mixture warm while waiting.
Refrigerate the dish for a few hours, or until completely chilled and set.
Cut into cubes and add a sprig of mint for garnish, if desired.

Ensure using a high-quality agar agar powder for proper setting. Adjust sweetness based on personal preference.