Best Vegan Mango Jelly (sugarfree)

Share the yumminess

Vegan Mango Jelly—delightfully refreshing and naturally sweet—is the perfect guilt-free dessert for any occasion. Ideal for warm weather or as a light treat after meals, vegan mango jelly offers a guilt-free indulgence that can be enjoyed by everyone, including those with dietary restrictions.

Vegan Mango Jelly

Made with ripe, juicy mangoes and agar agar, this jelly is easy to make, visually appealing, and a hit with kids and adults alike. I made this mango jelly for my kids on summer break, and always looking for a snack. Parents whose kids are on summer break can relate to me. 

As you know from my previous jelly recipes, I don’t use gelatin to make jellies. I used agar agar strands in this recipe. If you are vegan or vegetarian, this jelly recipe is the perfect choice to enjoy jellies. 

What is agar-agar

Agar-Agar, a type of seaweed, is a vegetarian substitute for gelatin. So those who are vegan or vegetarian and do not use gelatin can use agar-agar instead. You can get agar-agar as strands, granules, bars, and flakes. It is also known as China grass. It is widely used as a thickener for soups, ice cream, desserts, or fruit preservatives.

How to make mango jelly

Mango jelly recipe ingredients

For detailed ingredients, check the recipe card.

Step wise instructions

Take the mango puree in a saucepan and ¼ cup water (if you add sugar, you can add it now). Cut the agar agar strands into small strips. Add these small strips to the saucepan with the mango puree. Heat the saucepan and stir the mango mixture until the agar strands dissolve. Once the agar strands have dissolved, remove the saucepan from the heat and strain the mixture. 

Pour the mango mixture into the moulds. The jelly sets as the mixture cools down. Once it is cooled down, refrigerate the moulds for at least 2 hours. Demould before serving.

Serving suggestions

You can set the mango jelly in individual moulds for a single serving. Alternatively, you can set it in a baking tray and cut it into preferred shapes or cubes over the fruit custard, or in mango sago.

Interestingly, you can also use this mango jelly recipe in my coconut milk panna cotta. Instead of pomegranate jelly, use this recipe over the panna cotta.

How to store mango jelly

The jelly stays good for a week when stored in air air-tight container in the refrigerator. I do not recommend freezing the jelly as it might affect the taste and texture of the jelly. 

More jelly recipes

Coconut water jelly

Watermelon jelly

Beetroot jelly

Mango jelly recipe

5 from 11 votes

Vegan Mango Jelly

Author: Lathiya

Made with ripe, juicy mangoes and agar agar, this jelly is easy to make, visually appealing, and a hit with kids and adults alike.

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:10 minutes mins

Resting time:2 hours hrs

Total Time:2 hours hrs 15 minutes mins

Course: Dessert

Cuisine: International

Keyword: How to make mango jelly vegan, Mango jelly, Mango jelly using agar agar, Vegan mango jelly

Servings: 6 pieces

Calories: 97.1kcal

Equipment

• Bowl
• Moulds

Ingredients

• 1/3 cup Mango puree
• 4 grams Agar agar strands 1 teaspoon

Get ingredients with

Instructions

1. Take the mango puree in a saucepan and ¼ cup water (if you add sugar, you can add it now).
2. Cut the agar agar strands into small strips. Add these small strips to the saucepan with the mango puree.
3. Heat the saucepan and stir the mango mixture until the agar strands dissolve. Once the agar strands have dissolved, remove the saucepan from the heat and strain the mixture.
4. Pour the mango mixture into the moulds. The jelly sets as the mixture cools down.
5. Once it is cooled down, refrigerate the moulds for at least 2 hours. Demould before serving.

Notes

1. If you are adding sugar, you can add 2 tablespoons while heating the mango mixture.
2. The jelly stays good for a week when stored in air air-tight container in the refrigerator.
3. In this recipe, I have directly used agar strands while cooking, but you can soak the strands for 10 minutes to speed up the dissolving.
4. Though you can use canned mangoes, I would suggest using the natural ones. Choose Alphonse, Banganapalli, or Imam Pasand varieties as they are non-fibrous and juicy.
5. If you are using agar agar powder instead of strands, you can use 1 teaspoon.

Nutrition

Calories: 97.1kcal

Pin this to your favorite board

Follow me on Facebook, Pinterest, and Instagram to get updates on new recipes.