This mango jelly is made from vibrant mango and just 4 other ingredients. Silky smooth, refreshing & tastes like summer in a cup!
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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!
- 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.
- 1 - Peel and cut mango.
- 2 - Add it to a blender or food processor. Blend until a smooth mango puree is formed.
- 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.
- 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
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.
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.
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
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
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
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.
Nutrition
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.
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