Blend 1 cup of the chopped mango with the mango juice in a blender or food processor until smooth. Transfer the mango purée into a small pot. Whisk in cold water, agar agar powder, maple syrup and lime juice until combined.

Then bring to a boil for 60 seconds while whisking. Remove the pot off heat. Pour this mango jelly liquid into an approximate 5 x 7 inch glass square dish.

Quickly press diced mango cubes into the mango jelly liquid, so the jelly is flat and smooth. Let this fully set at room temperature as you work on the next layer, around 5-10 minutes.

In a small pot, whisk together cold water, coconut milk, agar agar powder, maple syrup, and salt until well combined. Bring to a boil for 60 seconds while whisking. Reduce heat to low to keep warm and keep covered.

Check the mango jelly layer and see if it's set first. You should be able to press it down with your thumb without any breakage. Then pour in the hot coconut milk liquid over the back of a spoon, to prevent breaking the first layer.

Cover the container with plastic wrap or a lid. Refrigerate for 3-4 hours or overnight until firm.

To serve, use a knife to cut around the edge of the jelly and insert halved toothpicks between the container and the sides of the jelly (2 per each side) for air to help push the jelly out. Then invert the container over a large plate and let it naturally slide down with gravity.

Slice the mango coconut jelly into 9 equal squares and enjoy with fresh fruit!