Mango-Coconut Jelly

A double layer jelly dessert recipe from my kitchen.   This preparation is packed with rich taste of Mango and goodness from coconut milk.It can be served more delicious with a scoop of ice cream and shreds of nuts at it top.


For mango jelly

  1. Mango pulp     : 2 Cup
  2. Sugar                  : 3 Tbl – Sp (Adjust)
  3. Agar-agar (china grass)    : 5 Gm
  4. Water                 : 5 cup

For coconut jelly

  1. Coconut milk        : 1 cup
  2. Agar-agar (china grass)    : 5 Gm
  3. Sugar                       : ¼ Cup(Adjust)
  4. Water 1 cup


  • Soak the agar agar in two separate bowls, adding enough water to cover the agar agar; for about 15 minutes / following the directions in the packet.
  • In a sauce pan, add the water mentioned for mango jelly and let it boil.
  • Then add the soaked agar-agar and sugar. Stir the mix & boil till the agar-agar completely dissolves in the water.
  • Now add the mango pulp and just warm it.
  • Take it out and pour in a tray (I used my square shaped glass tray)
  • Let it cool completely and keep it in the fridge for ~ 25- 30 min.
  • In a saucepan, add the 1 cup of water mentioned for coconut jelly and let it boil.
  • Add the soaked agar-agar (second part) along with sugar and boil till the agar-agar completely dissolves.
  • Then add the coconut milk and just warm it.
  • Take the mango jelly from the fridge (it will be partially set, that is no liquid to see).
  • Pour the coconut milk gently on top of mango jelly.
  • Let it sit to cool the coconut milk and then keep in the fridge for ~ 2 hours.
  • Cut gently into your desired shape and serve.


  • Instead of agar-agar strands, may use agar-agar powder (but the measurement will change).
  • May use fresh mango pulp or store bought pulp.






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