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.
| Love mango? Check out mango recipes |
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.
| Mistakes to avoid while making mango jelly 1. 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. And do not overcook the agar mixture as the jelly becomes hard. 2. Though you can use canned mangoes, I would suggest using the natural ones. Choose Alphose, Banganapalli, or Imam Pasand varieties as they are non-fibrous and juicy. 3. The jelly requires at least 2 hours to set. So, do not hurry to demould the jelly. And refrigerate it for the best taste. |
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
Mango jelly recipe
Vegan Mango Jelly
Equipment
- Bowl
- Moulds
Ingredients
- 1/3 cup Mango puree
- 4 grams Agar agar strands 1 teaspoon
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.
Notes
- If you are adding sugar, you can add 2 tablespoons while heating the mango mixture.
- The jelly stays good for a week when stored in air air-tight container in the refrigerator.
- 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.
- 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.
- If you are using agar agar powder instead of strands, you can use 1 teaspoon.
Nutrition
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I love that this recipe uses real mango. Way better than any boxed jello!
Thank you
Thank you for sharing this recipe. It was really helpful.
Thank you
This worked perfect for us, thanks!
Thank you
This mango jelly is delicious. I made it for a snack for the family, and we loved it. Thank you!
You are welcome. I’m glad you loved the recipe.
This was so refreshing. We love mango, so this will be a go to recipe for us!
Thank you. Hope you enjoy it.
I am the type of person who wants dessert after dinner and this is the perfect guilt-free dessert to have! So so good!
Thank you.
I love that you made this vegan! I was wondering how to use agar agar, and since this mango jelly came out so beautiful, I feel confident enough using it in other recipes.
Thank you. I’m glad you loved this recipe.
Best vegan mango jelly is delicious, perfect treat. I have made it.
Thank you
I love everything mango, so this was perfect! Thanks for sharing!
You are welcome
After living in the Philippines for a few years, I fell in LOVE with mango. I’m back in the states now, but always looking for new ways to enjoy my favorite flavor. This mango jelly was a huge winner!
Thank you so much. I’m so glad you loved this recipe.
This vegan mango jelly looks so refreshing—love that it’s sugar-free and naturally sweet!
Thank you