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Love is in my Tummy

Plant-based flavor

April 2, 2016 By Tina Dawson 47 Comments

Asian Mango and Coconut Jelly

A popular Asian dessert, this Mango and Coconut Jelly is refreshing & delicious, besides being VEGAN & Gluten-Free, thanks to the Agar agar!

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.

A popular Asian dessert, this Mango and Coconut Jelly is refreshing & delicious, besides being VEGAN & Gluten-Free, thanks to the Agar agar!

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!

A popular Asian dessert, this Mango and Coconut Jelly is refreshing & delicious, besides being VEGAN & Gluten-Free, thanks to the Agar agar!

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.

A popular Asian dessert, this Mango and Coconut Jelly is refreshing & delicious, besides being VEGAN & Gluten-Free, thanks to the Agar agar!

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!

A popular Asian dessert, this Mango and Coconut Jelly is refreshing & delicious, besides being VEGAN & Gluten-Free, thanks to the Agar agar!

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

Created by Tina Dawson on April 15, 2016

Mango and Coconut Jelly - 5 ingredients - Gluten Free + Vegan dessert using Agar Agar.

  • 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

  1. Pureé the mango pieces to a smooth pulp. Set aside.
  2. 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.
  3. Add the mango pureé and continue to stir and cook for a minute. If adding lime juice, add it now.
  4. 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.
  5. 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

  1. Start this process only after the mango layer is set completely. The surface should feel smooth and firm to the touch.
  2. If re-using the same pan, remember to wash and dry it.
  3. 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.
  4. Once the crystals are dissolved completely, add the coconut milk.
  5. 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.
  6. 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.
  7. Cool for a few hours in the refrigerator. Slice and serve cold.
Source: Hot Thai Kitchen
  • Print

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Filed Under: 5 Ingredients or less, All Recipes, Asian style, Burmese, Desserts, Gluten-free, Thai Recipes, Vegan, Vegetarian Tagged With: 5 ingredients or less, Coconut milk, Dessert, Thai, Vegan, Vegetarian

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Reader Interactions

Comments

  1. NIDHI RAJESH SHAH says

    November 24, 2020 at 2:19 am

    Can I scoop out liquid if it is not solidify and remix agar agar powder?

    Reply
    • Tina Dawson says

      November 25, 2020 at 9:05 pm

      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!

      Reply
  2. Phylliss says

    September 29, 2020 at 5:38 pm

    For very small servings, would you recommend using very small containers? Or one flat container and cutting the servings after the jelly is set?

    Reply
    • Tina Dawson says

      October 22, 2020 at 2:55 pm

      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.

      Reply
  3. Sc says

    February 25, 2020 at 9:31 pm

    Do you think I could use frozen mango chunks ( of course thawed ) and follow the rest of the recipe ???

    Reply
    • Tina Dawson says

      February 26, 2020 at 9:11 am

      I’ve never done it myself, but I don’t see why not. Go for it!

      Reply
  4. Fitriani says

    January 29, 2020 at 1:41 am

    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 ..

    Reply
    • Tina Dawson says

      January 29, 2020 at 3:34 pm

      Thank you so much, I’m glad you liked it!

      Reply
  5. Apeksha says

    July 4, 2019 at 7:48 am

    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?

    Reply
    • Tina Dawson says

      July 9, 2019 at 7:15 pm

      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.

      Reply
  6. Kay says

    May 10, 2019 at 12:04 pm

    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!

    Reply
    • Tina Dawson says

      May 11, 2019 at 10:29 am

      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 (http://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.

      Reply
  7. debs says

    August 3, 2018 at 9:32 pm

    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!

    Reply
    • Tina Dawson says

      August 4, 2018 at 8:32 pm

      I use Chaokoh brand of coconut milk and it tastes beautiful! Let me know if it works better with another brand!

      Reply
  8. Julie says

    March 15, 2018 at 1:55 am

    Can the sugar be replaced by honey or maple syrup? Would the ratio be the same? Thank you!

    Reply
    • Tina Dawson says

      March 15, 2018 at 6:11 pm

      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.

      Reply
  9. Patricia says

    December 6, 2017 at 4:02 pm

    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?

    Reply
    • Tina Dawson says

      December 11, 2017 at 5:36 pm

      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.

      Reply
      • Patricia says

        December 12, 2017 at 8:45 am

        Thank you! Looking forward to trying them!

        Reply
  10. Ginny McMeans says

    August 4, 2017 at 12:34 pm

    This is amazing! I’ve never made a treat like this one and I love your creation.

    Reply
    • Tina Dawson says

      August 4, 2017 at 12:38 pm

      Thanks Ginny!

      Reply
  11. Beth says

    August 4, 2017 at 12:08 pm

    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!

    Reply
    • Tina Dawson says

      August 4, 2017 at 12:38 pm

      It most definitely would have, thanks Beth! 🙂

      Reply
  12. Sarah Newman, Vegan Chickpea says

    August 4, 2017 at 11:58 am

    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 🙂

    Reply
    • Tina Dawson says

      August 4, 2017 at 12:38 pm

      I’m so glad, Sarah! I hope you like it!

      Reply
  13. Elizabeth says

    August 4, 2017 at 11:23 am

    This sounds so delicate, sweet and refreshing! Little morsels of beautiful art!

    Reply
    • Tina Dawson says

      August 4, 2017 at 12:39 pm

      Thanks Elizabeth, that’s exactly what they are!

      Reply
  14. Sarah says

    July 21, 2017 at 10:21 pm

    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?

    Reply
    • Tina Dawson says

      July 22, 2017 at 10:50 am

      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!

      Reply
  15. Anonymous says

    May 19, 2016 at 9:33 am

    Hai would like to try out this recipe. I ready have prepared mango puree so many cups do I require for this recipe?

    Reply
    • Tina Dawson says

      May 19, 2016 at 8:45 pm

      I’d say about 2 cups of pureé. Be sure to adjust sugar, because some pureé come with added sugar.

      Reply
  16. Priya Shiva says

    April 15, 2016 at 2:54 pm

    Coconut and mango are two of my favorite fruits! Jelly looks absolutely beautiful!

    Reply
    • Tina Dawson says

      April 15, 2016 at 7:47 pm

      I know, right! Mine too! And it tastes better than it looks! Seriously!

      Reply
  17. Charl says

    April 15, 2016 at 2:09 pm

    I really adore this recipe because I’ve been experimenting with agar agar making candy/jelly. I cannot wait to try this tropical jelly.

    Reply
    • Tina Dawson says

      April 15, 2016 at 7:47 pm

      Oh you’re gonna love this Charl! Believe me! Let me know how it turns out!

      Reply
  18. Brian says

    April 15, 2016 at 1:51 pm

    The colour on this jelly look absolutely fantastic

    Reply
    • Tina Dawson says

      April 15, 2016 at 7:47 pm

      Thanks so much Brian!!

      Reply
  19. Sara Lehman says

    April 15, 2016 at 7:08 am

    Ooh! Your pics are fantastic. This looks really good!

    Reply
    • Tina Dawson says

      April 15, 2016 at 8:43 am

      Aww thanks so much Sarah!!!!

      Reply
  20. Peter @ Feed Your Soul Too says

    April 15, 2016 at 6:59 am

    Really cool recipe. Love the look and colors of this dish.

    Reply
    • Tina Dawson says

      April 15, 2016 at 8:42 am

      Thanks Peter! It’s super delicious too!

      Reply
  21. Indian Mothers says

    April 15, 2016 at 12:06 am

    Awesome will try soon

    Reply
    • Tina Dawson says

      April 15, 2016 at 8:42 am

      Thanks a lot!

      Reply
  22. Tina Dawson says

    April 4, 2016 at 9:14 pm

    This comment has been removed by the author.

    Reply
  23. Anonymous says

    April 2, 2016 at 10:07 am

    This is a scandalously easy recipe I must try out as soon as I get the chance to. Thanks a bunch for sharing! ��

    Reply
    • Tina Dawson says

      April 4, 2016 at 9:12 pm

      I’m so glad! Please come back and let me know if you loved it as much as I did!!!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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