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Mango Jelly Dessert - 5 Easy Ingredients

 Silky smoothrefreshing mango jelly that tastes like summer in a cup!
Course Dessert
Cuisine Vegan
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 3
Calories 110kcal


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


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


  • 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.


  • 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.


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