A popular Asian dessert, this Mango and Coconut Jelly is refreshing & delicious, besides being VEGAN & Gluten-Free, thanks to the Agar agar!
Most of my childhood I listened to my grandmother’s stories of her life in Burma – my paternal family (despite being ethnic Indians) were from Burma, and migrated back to India after WWII. After my grandmother’s passing, my Dad took on the role as reminiscent story teller, albeit not as enthusiastically as my grandmother. But every now and then, he’d slip a story or two, and it was during these lapses that he mentioned eating a jelly dessert made of coconut milk in the summers.
What was so special about this dessert, you ask? Even though it was made with coconut milk, while setting, the dessert separated into two layers: a white layer made of just the coconut cream and a clear, transparent layer made of coconut water (much like how a can of coconut milk separates during storage).
I just couldn’t stop thinking of this magical dessert, and kept searching for it using the name my father used: chowk chow. It wasn’t until years later that I discovered the recipe for a Burmese Coconut Jelly (which looked a lot like the one my father described), and it was called Kywak Kyaw!
Long story short: yes, I made it, and it was quite magical, as advertised! I only wish my father had been alive to taste it, but that’s the way life goes.
But before I got my hands on the recipe for Kyaw Kyaw (or Chowk Chow), I went through a whole lot of Agar agar desserts, the first being this Mango and Coconut Jelly! If you want to taste true tropical delight (no, it’s not a Pina colada), you must, MUST taste this dessert.
Popular in Thailand, called natively as Woon Mamuang, this dessert is gelled with agar agar – a seaweed extract that works a lot like gelatin and bonus! – it’s VEGAN and Gluten-free!!! Learn all you need to know about Agar agar in this comprehensive post.
And unlike gelatin, Agar agar sets perfectly well at room temperature, making this dessert perfect for taking along on summer picnics! It won’t melt or disintegrate on a hot day and all you have to do is pop it on a bed of ice-cubes for a super-chill refreshing dessert!
The sharpness of the mango is slightly muted by the creaminess of the coconut milk – it’s an absolute pleasure to eat! Find the best mangoes, and use full-fat coconut milk – the best ingredients translate into an exceptional final result, as with all things in life!
You can find Agar agar in Asian and Indian stores (in Japanese stores, it’s called Kanten), as powder, flakes, strands or blocks. The recipe below gives measurements for the powder, but if you get any of the other forms, use this conversion chart for substitution quantities. And while measuring the strands or blocks, try to chop them up into bits and pack them tightly in the cup measure.
Oh and a tiny squeeze of lemon juice (if you happen to be working with particularly sweet batch of mangoes) can work a little magic into the flavor profile, so what you get isn’t a sickly sweet dessert, rather a complex emulsion of flavors in every bite.
If your local stores don’t stock Agar agar (or Kanten), you can find them on Amazon – I’ve tried Now Foods and Telephone brand, they’re both good.
Don’t let summer pass you by without a taste of this incredible Mango and Coconut Jelly – you won’t soon forget it!
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
Mango and Coconut Jelly
- Prep Time:15m
- Cook Time:15m
- Total Time:30m
- Serves: 15
- Yield: 15 pieces
Ingredients
Mango Layer
- 250 g mango flesh, roughly cubed (from about 1 ½ – 2 mangoes)
- 1 3/4 c water (1 cup = 235 ml)
- 2 tsp. agar agar powder (if using other forms of agar, use conversion chart in post)
- 1/3 c sugar
- Lime juice, to taste (optional)
- 15 small mint leaves (optional)
- 1 small mango, cubed (optional)
Coconut Layer
- 2/3 c water
- 1 tsp. agar agar powder
- 4 tbsp. sugar
- 2/3 c coconut milk
- 1 pinch salt (optional)
Instructions
Prepare Mango layer
- Pureé the mango pieces to a smooth pulp. Set aside.
- In a small heavy bottomed pan over medium heat, combine the water, agar agar and sugar. Use a whisk to stir continuously till the sugar and agar dissolves completely.
- Add the mango pureé and continue to stir and cook for a minute. If adding lime juice, add it now.
- Pour into a glass/metal container (if using molds, fill 3/4th). I used a glass container (roughly 8"x6"). Spread the mango cubes and mint leaves over the liquid.
- Let it sit at room temperature to set completely. You may refrigerate to speed up the process, but it is not necessary. If you refrigerated, bring the jelly back to room temperature (otherwise the coconut layer won't stick properly).
Prepare Coconut Layer
- Start this process only after the mango layer is set completely. The surface should feel smooth and firm to the touch.
- If re-using the same pan, remember to wash and dry it.
- Combine the water, sugar, salt and agar agar in a small pan over medium heat. Make sure the agar and sugar completely dissolves into a clear liquid.
- Once the crystals are dissolved completely, add the coconut milk.
- Add the coconut milk and continue to stir and cook until the coconut milk is fragrant. But do not let it come to a boil. You want it to be hot, but not boiling.
- While the coconut milk is still hot, pour over the mango layer. Make sure the coconut milk is hot, else the two layers wont 'stick' and will come apart while serving.
- Cool for a few hours in the refrigerator. Slice and serve cold.
NIDHI RAJESH SHAH says
Can I scoop out liquid if it is not solidify and remix agar agar powder?
Tina Dawson says
agar needs to be heated to activate, so I don’t think that would work. You could however melt the entire jelly over heat (just the mango, or coconut layer, whichever did not set), add more agar, boil and then reset. I hope it helps!
Phylliss says
For very small servings, would you recommend using very small containers? Or one flat container and cutting the servings after the jelly is set?
Tina Dawson says
I’ve done it both ways, as individual servings and as one large block that everyone gets to slice however big a slice they need.
Sc says
Do you think I could use frozen mango chunks ( of course thawed ) and follow the rest of the recipe ???
Tina Dawson says
I’ve never done it myself, but I don’t see why not. Go for it!
Fitriani says
I really like the recipe you made, jelly added with mango is really very tasty and fresh, I’m waiting for the next recipe huh ..
Tina Dawson says
Thank you so much, I’m glad you liked it!
Apeksha says
Hi Tina,
Wonderful recipe. Eager to try it soon. However, I have a question. Can China grass solution be added to a cold mixture? Say a mixture of mango puree with amul cream?
Tina Dawson says
I assume you’re making some form of a mousse here? I have no experience making mousses with agar, but I’d assume that when you add the room temp agar solution to your whipped cream, make sure the cream isn’t too cold – room temperature would be ideal, so the agar doesn’t cool instantly and clump up (I’ve had other readers here ask me about this). I’m sorry I can’t help any further on this. I’ve never made mousses before.
Kay says
Thanks for sharing this wonderful recipe, it looks great. I’m planning to make it for 75 people this weekend. Can I substitute regular milk for CM? Do I need to boil and cook the milk before I add to the mango mixture? And can you pls help with measurements as I’m having a hard time figuring it out. I could only find strands of agar agar 30 gms packet. I have soaked the entire pack in water. What next? I plan to use store bought mango puree, how much should I use and how much milk & sugar. Please help. Very much appreciated!
Tina Dawson says
I’ve never used regular milk, but I don’t see why it wont work. The agar quantity you need to use will vary (I’m assuming more agar since canned coconut milk is thicker than regular milk). Instead of multiplying the entire recipe, I’d make individual batches. Each batch makes 15 pieces, and in 5 batches, you should have 75 pieces. This way, you can test agar strand quantities in the first batch, and apply it to the remaining. Here’s a post that will tell you agar powder vs strands (https://loveisinmytummy.com/2016/05/all-you-need-to-know-about-agar-agar.html). I tsp of agar powder = 1/3 cup tightly packed strands. I use scissors to snip the strands before measuring so I can pack it in the measuring cup tightly. In the first test batch, if either the milk or mango puree layer doesn’t set (or sets too hard), you can re-melt the failed jelly over heat, adjust agar (if jelly not set) or liquid quantities (if jelly is too hard or too soft) and re-set.
debs says
I found that the coconut flavour in the coconut layer did not come through enough. Perhaps due to the brand of coconut milk I used. Do you think it would work if I substituted coconut water for the plain water in the coconut layer? Thanks for sharing this fabulous and easy dessert recipe!
Tina Dawson says
I use Chaokoh brand of coconut milk and it tastes beautiful! Let me know if it works better with another brand!
Julie says
Can the sugar be replaced by honey or maple syrup? Would the ratio be the same? Thank you!
Tina Dawson says
I haven’t tried it myself but I don’t see why it can’t, although with the coconut layer, the color may change slightly. As to the ratio, I’d add just a pinch more of agar for each layer, just to be sure.
Patricia says
Sounds delicious! I was thinking of making these for a birthday party buffet. How long in advance could you make these and keep in the fridge and when serving how would you recommend it’s served?
Tina Dawson says
Hi Patricia, these are quite sturdy and keeps well for a week refrigerated. It’s best served cold (even though it won’t loose texture at room temperature), so I would recommend making it atleast a day in advance and serve perfectly chilled.
Patricia says
Thank you! Looking forward to trying them!
Ginny McMeans says
This is amazing! I’ve never made a treat like this one and I love your creation.
Tina Dawson says
Thanks Ginny!
Beth says
These are so beautiful! Your photography is superior! To bad your Dad couldn’t have tasted it! It probably would have brought back some great memories!
Tina Dawson says
It most definitely would have, thanks Beth! 🙂
Sarah Newman, Vegan Chickpea says
These are so adorable!! I’ve had some agar agar sitting around for awhile – glad to now have another use for it! Thanks for this vegan and gluten free recipe 🙂
Tina Dawson says
I’m so glad, Sarah! I hope you like it!
Elizabeth says
This sounds so delicate, sweet and refreshing! Little morsels of beautiful art!
Tina Dawson says
Thanks Elizabeth, that’s exactly what they are!
Sarah says
Mine has been setting in the fridge for hours and is still not firm. How long should that take. Should I reheat and add more agar?
Tina Dawson says
Hey Sarah, I’m so sorry your jelly did not set. It shouldn’t take that long to set. In fact, agar sets at room temperature, so in the fridge it should set faster. I use measuring cups (1 cup = 235 ml), so if you used different measuring cups (1 c = 250 ml) that could have thrown off the agar-mango ratio. If you can separate the layers, by all means, reheat, add more agar (maybe 1/2 tsp powder) and set. You should be fine. Let me know how it turns out!
Anonymous says
Hai would like to try out this recipe. I ready have prepared mango puree so many cups do I require for this recipe?
Tina Dawson says
I’d say about 2 cups of pureé. Be sure to adjust sugar, because some pureé come with added sugar.
Priya Shiva says
Coconut and mango are two of my favorite fruits! Jelly looks absolutely beautiful!
Tina Dawson says
I know, right! Mine too! And it tastes better than it looks! Seriously!
Charl says
I really adore this recipe because I’ve been experimenting with agar agar making candy/jelly. I cannot wait to try this tropical jelly.
Tina Dawson says
Oh you’re gonna love this Charl! Believe me! Let me know how it turns out!
Brian says
The colour on this jelly look absolutely fantastic
Tina Dawson says
Thanks so much Brian!!
Sara Lehman says
Ooh! Your pics are fantastic. This looks really good!
Tina Dawson says
Aww thanks so much Sarah!!!!
Peter @ Feed Your Soul Too says
Really cool recipe. Love the look and colors of this dish.
Tina Dawson says
Thanks Peter! It’s super delicious too!
Indian Mothers says
Awesome will try soon
Tina Dawson says
Thanks a lot!
Tina Dawson says
This comment has been removed by the author.
Anonymous says
This is a scandalously easy recipe I must try out as soon as I get the chance to. Thanks a bunch for sharing! ��
Tina Dawson says
I’m so glad! Please come back and let me know if you loved it as much as I did!!!