Mango Coconut Jelly Recipe
Mango Coconut Jelly is a vibrant, no-bake tropical dessert that layers the fruity sweetness of ripe mango puree with the creamy richness of coconut milk, all gently set using agar agar. It’s a dairy-free, eggless mango dessert perfect for summer, parties, or light after-meal treats. The contrasting golden mango and white coconut layers create a beautiful presentation, and the jelly-like texture makes each bite refreshing and fun. Since it uses agar agar, a plant-based gelling agent, it’s also ideal for vegan or vegetarian diets.
Equipment
Sauce Pan
Square Mould
Ingredients
For Mango Layer
- 2 cups Mango Pulp
- ½ cup Sugar
- 1+½ cup Water
- 10 grams Agar Agar Strips or use 2 teaspoon agar agar powder
- 1 tablespoon Lemon Juice
For Coconut Milk Layer
- ¼+½ cup Water
- ½ cup Sugar
- 1 cup Coconut Milk
- 5 grams Agar Agar Strips or use 1 teaspoon agar agar powder
Instructions
- Making Mango Layer - Start by making mango layer. Take agar agar and soak it in 1 cup water for 15 mins. Now heat till the agar agar is melted. Set aside. Take sugar and water in a sauce pan and melt on low heat till it is melted. Add in mango pulp and mix well. Add lemon juice and agar agar and mix well. Pour this in mould and put in fridge for 30 mins to 1 hour till set.
- Making Coconut Layer - Now make coconut layer. Take agar agar and soak in ½ cup water for 15 mins. Now heat till it is melted. Take sugar and ¼ cup water and heat till the sugar is melted. Now add in coconut milk and mix well. Add in agar agar liquid and mix well.
- Final Step - Now pour this over the mango layer and pop it in fridge overnight to set. When serving unmould and cut into cubes. Serve.
Video
Notes
- Use a Level Surface for Setting: Place the mould or tray on a flat surface in the fridge to get perfectly even layers.
- Test for Setting Before Adding Next Layer: Gently touch the surface of the bottom layer, if it’s firm but slightly tacky, it’s ready for the next layer.
- Run a Knife Around the Edges to Unmould: To release the jelly cleanly, dip the mold in warm water for a few seconds or run a thin knife around the edges.
- Keep Layers Thin if You Want It to Set Faster: If you're short on time, pour thinner layers. They’ll set quicker and still look beautiful when sliced.
- Add Edible Flowers or Mint for Garnish: For an elegant touch, top the jelly with mint leaves, chopped mango, or even edible flowers before serving.
- Store Covered to Avoid Drying: If storing overnight or longer, cover the jelly with cling film or a lid to prevent it from drying out or forming a skin.
- Always Let It Chill for Several Hours: Even if it looks set after 1 hour, let it chill longer for the best texture and flavor, 4 hours to overnight is ideal.
Nutrition
Nutrition Facts
Mango Coconut Jelly Recipe
Serving Size
1 servings
Amount per Serving
Calories
215
% Daily Value*
Fat
6
g
9
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Sodium
22
mg
1
%
Potassium
86
mg
2
%
Carbohydrates
41
g
14
%
Fiber
1
g
4
%
Sugar
37
g
41
%
Protein
1
g
2
%
Vitamin A
1416
IU
28
%
Vitamin C
9
mg
11
%
Calcium
25
mg
3
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.