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    Home » Vegan Recipes

    Mango Jelly Dessert - 5 Easy Ingredients

    Published: Aug 1, 2022 by Tajda Ferko This post may contain affiliate links

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    JUMP TO RECIPE

    This mango jelly is made from vibrant mango and just 4 other ingredients. Silky smooth, refreshing & tastes like summer in a cup!

    A row of three mango jelly pots focusing on the middle one with two dessert spoons placed next to it.
    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients
    • Equipment
    • Instructions
    • Top Tips
    • FAQ
    • Serving
    • Substitutions
    • Storage
    • Similar Recipes
    • Conclusion
    • 🍴Recipe

    This mango jelly recipe was inspired by my viral konnyaku jelly! It's the perfect way to use up ripe mangoes and comes together in no time.

    Why You’ll Love This Recipe

    • Super easy
    • Intense mango flavor
    • 5 ingredients only!
    • Made with fresh mango
    • Veggie-friendly
    • Just 1 tablespoon of added sugar

    Both metric and US measurements are available below!

    Ingredients

    Here is all you need to make this fruit jelly!

    All ingredients needed to make mango jelly.
    • Fresh mangos: Make sure to use ripe mangos.
    • Brown sugar: Can be left out altogether. Other types of sugar can be used to (like white, coconut, raw, etc).
    • Agar Agar powder: this is a veggie-friendly alternative to gelatin powder. It works SUPER well & creates the smoothest jiggly gelatin-like texture.
    • Lemon juice: The perfect addition that helps bring out another flavor dimension.
    • Coconut water: Provides a slight hint of flavor without overpowering our hero ingredient.

    Equipment

    • Blender or food processor
    • Fine-mesh sieve (optional)
    • 3x small pot / ramekin - for serving
    • A medium-sized pan

    Instructions

    Below is a quick visual overview of this mango jelly.

    For the full recipe including measurements & detailed steps, check out the recipe card at the bottom of this page.

    A collage of two images showing cubed mango and mango puree.
    • 1 - Peel and cut mango.
    • 2 - Add it to a blender or food processor. Blend until a smooth mango puree is formed.
    A collage of two images showing dissolved agar powder and mango puree in a pan.
    • 3 - In a small pot dissolve agar powder in coconut water.
    • 4 - Transfer the puree to a frying pan/saucepan. Add lemon juice, sugar & the dissolved agar powder. Heat up the mango mixture on medium heat until bubbling.
    A collage of two images showing mango puree before and after setting.
    • 5 - Remove from heat and transfer to serving pots. Let rest at room temperature for 30 minutes, then cover & refrigerate for 2 hours (or until set).
    • 6 - Serve with toppings of your choice.

    Hint: If you're not sure how to peel and slice your mango check out this tutorial.

    Top Tips

    • For best results, pour your mixture through a fine mesh sieve before adding it to the serving pots. This will remove any leftover stringy bits.
    • You can use frozen mangos too! Let them thaw and then blend them just like you would blend ripe mangoes.
    • If you're using frozen mangos I find that adding some more sugar helps bring out a better flavor.
    • Canned mango works too!
    • If you prefer a firmer jelly add more agar powder (and vice versa).
    • Instead of serving it in little pots, you can also pour it into fun-shaped molds!
    • If you don't have pots or moulds, pour it into an ice cube tray, muffin tray, donut tray or just a loaf pan.

    FAQ

    A close-up image of mango jelly with a spoon inserted in the middle.
    You can't beat this stunning texture!
    Why are you using agar powder instead of gelatin?

    Not only because this is a vegan blog but also because agar powder is actually WAY easier to use. Gelatin can be tricky to use, especially because certain fruit enzymes found in mangos can prevent it from setting.

    What type of mango should I use?

    You can use fresh, frozen, or canned mango. If you're using fresh mangoes make sure they're entirely ripe. This recipe doesn't work with green mangoes.

    What if my jelly doesn't set?

    This recipe has been tried & tested to perfection so if you're following it to the dot the jelly should set perfectly. If not, I recommend reheating it and adding more agar powder to the mixture.

    Serving

    There are so many ways to serve this jelly.

    It's best to serve it cold, straight from the fridge.

    I recommend adding a delicious topping or two.

    My favorite toppings are ripe mango pieces & shredded coconut or almond flakes.

    In the summer months you can serve it with ice cream for a refreshing treat. You can even add some tapioca pearls on top!

    Substitutions

    A chopping board featuring ripe and cut mango.
    You'll want to use SUPER ripe, juicy, soft mango.

    Missing a specific ingredient?

    • Lemon juice: can be replaced with lime juice, orange juice or any other citrus juice of your choice.
    • Agar agar powder: can be replaced with veggie gelatin.
    • Sugar: Any kind of sweetener or light syrup will work.
    • Coconut water: can be replaced with just water or with coconut milk.

    Keep in mind that coconut milk will change the appearance of this dessert. The jelly will end up with a less bright yellow color (more pastel yellow instead).

    Storage

    Three pots of mango jelly placed next to each other.

    Place in an airtight container and store in the fridge. Eat within 3-4 days.

    Similar Recipes

    If you're a lover of all things mango you might enjoy my mango bubble tea, mint & mango chutney, or my tropical fruit smoothie!

    Or discover even more healthier dessert recipes on my blog.

    Conclusion

    If you've made this mango jelly I would LOVE to hear from you in the comments!

    You can also get in touch below if you run into any issues or have any other questions about making this recipe.

    🍴Recipe

    Mango Jelly Dessert - 5 Easy Ingredients

    5 from 15 votes
     Silky smooth, refreshing mango jelly that tastes like summer in a cup!
    PRINT PIN RATE
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 3
    Calories: 110kcal
    Author: Tajda Ferko

    EQUIPMENT

    • Blender or food processor
    • Fine-mesh sieve (optional)
    • 3x Small pot / ramekin for serving
    • A medium-sized pan

    INGREDIENTS 

    • 16 oz (450 g) mango about 3 mangos
    • 1 teaspoon agar powder
    • 2 tablespoon coconut water
    • 2 tablespoon lemon juice
    • 1 tablespoon brown sugar

    INSTRUCTIONS

    • Peel and cut mango.
    • Add mango to a blender or food processor. Blend until a smooth mango puree is formed.
    • In a small pot dissolve agar powder in coconut water.
    • Transfer the puree to a frying pan/saucepan. Add lemon juice, sugar & the dissolved agar powder. Heat up the mango mixture on medium heat until bubbling.
    • Remove from heat and transfer to serving pots. Let rest at room temperature for 30 minutes, then cover & refrigerate for 2 hours (or until set).
    • Serve with toppings of your choice.

    Notes

    • For best results, pour your mixture through a fine mesh sieve before adding it to the serving pots. This will remove any leftover stringy bits.
    • You can use frozen and canned mangoes too.
    • If you prefer a firmer jelly add more agar powder (and vice versa).
    • Instead of serving it in little pots, you can also pour it into fun-shaped molds!
    • If you don't have pots or molds, pour the mixture into an ice cube tray, muffin tray, donut tray, or just a loaf pan.
    TO SERVE - Best served cold with toppings of your choice (mango, coconut, tapioca pearls).
    TO STORE - Store in an airtight container for up to 3-4 days.
    Course: Dessert
    Cuisine: Vegan
    Diet: Gluten Free, Vegan, Vegetarian

    Nutrition

    Calories: 110kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 13mg | Potassium: 295mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1637IU | Vitamin C: 59mg | Calcium: 23mg | Iron: 0.3mg

    Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.

    Tried This Recipe?Leave a comment below!

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    5 from 15 votes (15 ratings without comment)

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    Hi there! I'm Tajda (pronounced tide-ah) and I share playful, plant-forward recipes that celebrate simple & joyful cooking.

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