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.
Mango Coconut Jelly
This no-bake mango jelly sets quickly in the fridge and can be cut into cubes, slices, or fun shapes for an attractive serving idea. Whether you’re planning a tropical-themed dessert table or simply want a healthy, light sweet treat, mango coconut jelly fits perfectly. You can even customize it with add-ins like diced fruit, basil seeds, or a squeeze of lime for an extra twist.
Jump to:
About Mango Coconut Jelly
Last summer, during a lazy Sunday afternoon, I surprised my family with chilled Mango Coconut Jelly cubes topped with fresh mint and they were gone within minutes. This no-cook dessert for summer is a fun, colorful treat that combines the tropical sweetness of mango with the creamy, mellow flavor of coconut milk.
Why I Love This Recipe – The golden mango and creamy coconut layers look stunning without any decoration. It’s an elegant dessert that looks like you spent hours on it. It’s not heavy like traditional desserts, but still feels indulgent and complete. Ideal after a heavy meal or as a light afternoon treat. Mango Coconut Jelly is eggless, gelatin-free, and dairy-free check my tender coconut pudding , everyone can enjoy it, no substitutions needed. That makes it a go-to recipe for potlucks or gatherings.
Using plant-based agar agar instead of gelatin makes it a great vegan mango jelly that sets beautifully in the fridge without any baking. The layers are not just eye-catching, they melt in your mouth and leave a refreshing aftertaste. It’s one of those easy mango dessert recipes you can whip up in advance for parties, picnics, or weekend indulgence.
Whether served in molds or as kid-friendly jelly cubes, this coconut milk-based sweet is a go-to for anyone craving a light, fruity finish after a meal. Customize it with a drizzle of mango puree or edible flowers for that extra wow factor!
Similar Recipes
Caramel Pudding
Mango Pudding
Broken glass jello
Why This Recipe Works?
- Balanced Flavors: The natural sweetness of ripe mango pairs perfectly with the mild creaminess of coconut milk, creating a tropical flavor that’s light, refreshing, and not overly sweet.
- No Oven Needed: It’s a no-cook, no-bake dessert, making it ideal for hot weather or when you want a fuss-free recipe without heating up the kitchen.
- Plant-Based and Allergy-Friendly: Using agar agar instead of gelatin makes it completely vegetarian and vegan-friendly. It’s also dairy-free, perfect for people with lactose intolerance or dietary restrictions.
- Easy to Customize: You can tweak the layers with other fruits like passionfruit, lychee, or kiwi, or infuse the coconut milk with vanilla or cardamom for an Indian-inspired twist.
- Make-Ahead Friendly: Since it sets in the fridge and holds its shape well, it’s ideal for making a day ahead, great for hosts or when you need a reliable make-ahead dessert.
- Light and Guilt-Free: This dessert is naturally light, without heavy cream or condensed milk. It satisfies sweet cravings without being too rich, perfect for a healthy mango dessert option.
- Refreshing and Cooling: Served chilled, it’s the ultimate summer dessert that cools you down instantly. The texture is smooth and melts in your mouth.
Ingredients
For Mango Layer
- Mango Pulp: The star of the dessert, mango pulp brings vibrant color, natural sweetness, and a tropical fruity flavor. Ripe, juicy mangoes work best for a smooth, aromatic jelly.
- Sugar: Balances the tartness of the mango and enhances its flavor. The amount can be adjusted based on the sweetness of the fruit.
- Water: Helps in dissolving the sugar and cooking the agar agar evenly, making the jelly soft and easy to set.
- Agar Agar Strips: A plant-based setting agent used instead of gelatin. It helps the mango mixture firm up while remaining smooth and glossy.
- Lemon Juice: Adds a gentle tang that brightens up the mango flavor and balances the sweetness. It also enhances the freshness of the jelly.
For Coconut Layer
- Water: Used to dissolve the sugar and agar agar, creating a smooth base before combining with the coconut milk.
- Sugar: Adds mild sweetness to the coconut layer, keeping it balanced and not overpowering.
- Coconut Milk: Provides a creamy, rich contrast to the fruity mango layer. It brings a subtle coconut aroma and velvety texture.
- Agar Agar: Ensures the coconut layer sets properly, holding its shape and forming clean layers with the mango jelly.
Hacks
- For a richer, creamier coconut layer, always go for full-fat coconut milk, not the light version.
- Soak agar agar in water for at least 10–15 minutes before heating it. This helps it dissolve evenly and set well.
- Let the bottom layer set but still be slightly tacky before pouring the next one. This helps both layers stick together without mixing.
- Don’t rush to the fridge right after pouring hot agar mixtures, let them cool slightly to avoid condensation inside the mold.
- If cutting into shapes or unmolding, silicone molds make it much easier to pop out cleanly without cracking.
- For fun texture and a pop of color, add small cubes of mango or kiwi inside the coconut layer before it sets.
Mango Coconut Jelly (Step by Step Pictures)
 |
| take agar agar in a bowl |
 |
| cover with water and let it soak for 15 mins |
 |
| take it in a sauce pan and heat it |
 |
| now it is melted |
 |
| take ingredients for jelly |
|
| i am using unsweetened mango pulp |
 |
| take sugar in a sauce pan |
 |
| add water |
 |
| heat till sugar is melted |
 |
| add in mango pulp |
 |
| whisk well..heat till it is heated through |
 |
| add in lemon juice |
 |
| add agar agar mix |
 |
| whisk well |
 |
| pour it into mould |
 |
| pop in fridge to set |
 |
| don’t let it set too long, else the second layer wont stick to the first layer. so a little set on the top surface is good enough |
 |
| now lets make the coconut layer. take sugar in a sauce pan |
 |
| add water |
 |
| heat till melted |
 |
| add coconut milk |
 |
| whisk well and heat till it is completely heated through |
 |
| add agar agar mix |
 |
| whisk well |
 |
| now the second layer is done |
 |
| pour this over the mango layer |
 |
| put in fridge till set |
 |
| un mould it |
 |
| cut in cubes |
 |
| Serve |
Expert Tips
- 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.
Variations
Coconut Agar Agar Jelly: Coconut agar agar jelly is a smooth, creamy, plant-based dessert made with coconut milk and agar agar. Lightly sweet with a tropical flavor, it sets perfectly in the fridge and is ideal for vegan or dairy-free diets.
Chocolate Jelly Recipe: Chocolate jelly is a fun twist on classic chocolate desserts, made with cocoa, milk (or dairy-free alternatives), and agar agar. It’s rich yet light, with a pudding-like texture that’s perfect for kids and adults alike.
Mango Jelly Recipe: Mango jelly is a bright, refreshing dessert made from pureed mangoes and agar agar. It’s naturally sweet, bursting with tropical flavor, and easy to prepare without gelatin, perfect for summer or festive menus.
Strawberry Jelly Pudding: Strawberry jelly pudding combines fresh strawberry puree and agar agar to create a soft, fruity treat. It’s often layered with milk or cream for a two-tone pudding that looks beautiful and tastes even better.
Agar Fruit Jelly Recipe: Agar fruit jelly is a colorful dessert made with fruit juice and fresh chopped fruits suspended in a clear agar base. It’s light, refreshing, and perfect for showcasing seasonal fruits in a fun and healthy way.
FAQ
1)Can I use gelatin instead of agar agar?
Yes, you can use gelatin instead of agar agar. However, the proportions and method might vary, as gelatin requires different setting times and temperatures compared to agar.
2)How long does it take for the jelly to set?
Typically, it takes 2-4 hours in the refrigerator for the mango coconut jelly to fully set, though for best results, leaving it overnight gives a firmer texture.
3)How do I make sure my jelly layers don’t mix?
Let each layer cool to a slightly tacky consistency before pouring the next. This prevents the layers from blending and helps keep them distinct.
4)Can I add other fruits to the mango coconut jelly?
Absolutely! You can add other fruits like kiwi, pineapple, or berries. Just be sure to cut them into small, bite-sized pieces and place them between layers or within the jelly.
5)Can I make this jelly in advance?
Yes, mango coconut jelly is perfect for making ahead. It can be stored in the fridge for 2-3 days, making it a great option for parties or meal prepping.
6)What if I don’t have coconut milk?
If you don’t have coconut milk, you can use any plant-based milk like almond milk or oat milk, though the flavor will be different. For a richer coconut taste, you can also use coconut cream.
7)How can I make my mango coconut jelly more flavorful?
You can add a few drops of vanilla extract or lime juice to enhance the flavor. Some people also like adding a hint of cardamom for a spiced twist.
8)Can I use canned mango pulp?
Yes, canned mango pulp works well and is convenient. Just make sure it’s pure mango pulp without added sugars or preservatives for the best results.
9)Can I make mango coconut jelly without agar agar?
If you prefer not to use agar agar, you can try using a plant-based setting agent like agar powder or pectin, but you may need to adjust the quantities based on the alternative you choose.
More Jelly Recipes
📖 Recipe Card
Mango Coconut Jelly Recipe
Servings: 8 servings
Calories: 215kcal
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
Serving: 1servings | Calories: 215kcal | Carbohydrates: 41g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 22mg | Potassium: 86mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1416IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 9mg
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
More Mango Recipes
About Aarthi
Reader Interactions
Source link