Mango coconut jelly

Mango coconut jelly


2 people made this

About this recipe: An attractive two-layer jelly dessert, ideal for summer nights. This recipe is great for vegans and vegetarians, because agar-agar is derived from plant sources, unlike regular gelatine. Agar-agar is activated when briefly boiled, and can set at room temperature or in the fridge.


Serves: 12 

  • For mango layer
  • 250g cubed mango
  • 120ml orange juice
  • 2 teaspoons agar-agar
  • 300ml cold water
  • 70g granulated sugar
  • lime juice, to taste
  • 1 mango, cubed
  • mint leaves (optional)
  • For coconut layer
  • 1 teaspoon agar-agar
  • 160ml cold water
  • 4 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 160ml coconut milk

Prep:15min  ›  Cook:10min  ›  Extra time:1hr setting  ›  Ready in:1hr25min 

    Mango layer:

  1. In a blender, mix 250g cubed mango and 120ml orange juice until smooth. In a saucepan, mix 2 teaspoons agar-agar in 300ml cold water. Place over medium heat and bring to the boil, mixing constantly. Add mango-orange puree and 70g sugar, and keep mixing until sugar dissolves. Remove from heat. Adjust taste as desired by adding a little lime juice and/or sugar.
  2. Pour into a silicone mould or baking tin (approximately 20cm square). Distribute remaining mango cubes evenly over mango jelly while it is still soft. Add mint leaves (optional). Leave at room temperature or put in the fridge until mango layer sets, about 30 minutes. Do not start making coconut layer until the first layer is set.
  3. Coconut layer:

  4. Mix 1 teaspoon agar-agar with 160ml cold water in a small saucepan. Bring to the boil, add sugar, salt and coconut milk. Mix well, take off heat. Pour the hot coconut mixture over the set mango layer. It is important that coconut mixture is hot when poured, so that two layers adhere. Leave at room temperature or put in the fridge until both layers fully set, about 1 hour.
  5. Cut into squares and enjoy! Keep leftover jelly refrigerated.

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