Blend 1 cup of mango flesh with mango juice. Pour into a small pot. Add water, agar agar powder, maple syrup and lime juice. Whisk until well combined.
Then place over medium high heat and bring to a boil for 60 seconds while whisking. Immediately remove off heat.
Pour mango jelly into an approximate 5 x 7 inch glass container. Quickly add mango cubes into the jelly. Press them down into the jelly so the jelly is smooth on the top. Allow this to set (about 5-10 minutes) as you work on the next layer.
In a small pot, add water, coconut milk, agar agar powder, maple syrup, and salt. Whisk until well combined. Bring to a boil for 60 seconds while whisking. Reduce heat to low to keep warm and keep covered.
Check your mango jelly to see if it’s firm to a touch. You should be able to press it down with your thumb without any breakage. Once the mango layer is firm, pour coconut jelly liquid on the back of a spoon over your mango jelly. This ensures the hot liquid does not break the mango jelly layer as it hits the spoon first.
Cover with plastic wrap or a lid. Refrigerate for 3-4 hours until firm or overnight.
When ready to serve, use a knife to cut around the edge of the jelly to release it from the side. Tip: Insert halved toothpicks between the mold and the sides of the jelly (2 per each side) to allow air into the mold. Place a flat plate over your jelly dish. Flip upside down and the jelly should eventually slide out with gravity.
Slice into 9 squares. Optional: serve with fresh fruit and mint leaves.
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