Coconut Mango Jelly/Woon Mamuang (Vegan)
This recipe is definitely a simple and refreshing recipe made with the combination of coconut milk and fresh mango puree. Not only that, this recipe is gelatin free and completely a vegetarian recipe.
To make jelly I used Agar Agar which is a vegetarian substitute of gelatin. Coconut and mango are my favorite fruits but you can create your own recipe with different flavors, fruits or chocolate. You can use any mould or cups to make this jelly.
Step by Step Instruction with Photos
For Mango Layer
- Get ready with all ingredients before you go on the flame.
- In a blender, puree cubed mango with orange juice until smooth.
- Take a saucepan, add water and Agar Agar powder and stir to mix well.
- Now switch on the flame and bring to a full boil, stirring frequently, making sure that all the Agar Agar powder has dissolved without any lumps.
- Add sugar and mango purée and whisk until smooth.
- Switch off the flame and add lemon juice or more sugar as needed.
- Pour the mango mixture into a mould. With a spoon flip off the bubbles while hot.
- You can use whatever mould you like or you can also make individual ones using cups, glasses, etc. I used is a square glass pan.
- Add the ½ cup cubed mango into the mango base, distributing evenly throughout and pushing them to dip down.
- Add mint leaves if using in same manner.
- Keep aside, cool down at room temperature or refrigerate until set with no longer moves when you shake the mould.
For the Coconut Layer
- In a saucepan, mix water and Agar Agar powder and stir well.
- Now switch on the flame and bring to a full boil, stirring frequently, making sure that all the Agar Agar powder has dissolved without any lumps.
- Add sugar, salt, and stir until dissolved.
- Add coconut milk, stir to mix and remove from heat.
- Pour coconut mixture on the mango layer if the mango layer has set, if the mango layer has not set, keep this mixture hot, covered, over the lowest heat setting on the stove to prevent it from setting and becoming lumpy.
- Pour the coconut layer over the back of a spoon on to the mango base as if you pour too hard it might break or cause dents in the mango layer.
- Refrigerate for a few hours until cold.
- Cut into cubes, serve chilled and enjoy!
Recipe Card
This recipe is definitely a simple and refreshing recipe made with the combination of coconut milk and fresh mango puree. Not only that, this recipe is gelatin free and completely a vegetarian recipe.
- 1½ cup Ripe Mangoes (peeled and roughly cubed)
- ½ cup Mango flesh, 1 cm cubed
- ½ cup Orange juice
- Lime juice (to taste)
- 2 Tsp. Agar Agar powder
- 1/3 cup sugar
- Mint leaves
- 1¼ cup Water
- 2/3 cup Coconut milk
- 1 Tsp. Agar Agar powder /Kanten
- 4 Tbsp. Sugar
- 1 pinch Salt
- 2/3 cup Water
Get ready with all ingredients before you go on the flame.
In a blender, puree cubed mango with orange juice until smooth.
Take a saucepan, add water and Agar Agar powder and stir to mix well.
Now switch on the flame and bring to a full boil, stirring frequently, making sure that all the Agar Agar powder has dissolved without any lumps.
Add sugar and mango purée and whisk until smooth. Switch off the flame and add lemon juice or more sugar as needed.
Pour the mango mixture into a mould. With a spoon flip off the bubbles while hot.
You can use whatever mould you like or you can also make individual ones using cups, glasses, etc. I used is a square glass pan.
Add the ½ cup cubed mango into the mango base, distributing evenly throughout and pushing them to dip down. Add mint leaves if using in same manner.
Keep aside to cool down at room temperature or refrigerate until set with no longer moves when you shake the mould.
In a saucepan, mix water and Agar Agar powder and stir well.
Now switch on the flame and bring to a full boil, stirring frequently, making sure that all the Agar Agar powder has dissolved without any lumps.
Add sugar, salt, and stir until dissolved.
Add coconut milk, stir to mix and remove from heat.
Pour coconut mixture on the mango layer if the mango layer has set, if the mango layer has not set, keep this mixture hot, covered, over the lowest heat setting on the stove to prevent it from setting and becoming lumpy.
Pour the coconut layer over the back of a spoon on to the mango base as if you pour too hard it might break or cause dents in the mango layer.
Refrigerate for a few hours until cold.
Cut into cubes, serve chilled and enjoy!
- Agar Agar to liquid ratio – 1 Tsp. to each 1 1/3 Cup liquid or puree.
- Always add Agar to water or any clear liquid first as you will able to see that it is dissolved completely then add flavoring.
- Agar Agar jelly sets very quickly, even at room temperature, so work fast specifically if you are making small ones.
- While making two or more layers the first layer should always set but not too cold and the second layer mixture should be steaming hot while pouring. Otherwise the layers slide off while cutting and serving.
- Make your own combination using colorful fruits, chocolate, cocoa etc.
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