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 while whisking. Immediately remove off heat.
Pour mango jelly into a glass square dish. Quickly add mango cubes into the jello. Press them down into the jello so the jello is smooth on the top. Allow this to set (about 5-10 minutes).
In a small pot, add water, coconut milk, agar agar powder, maple syrup, and salt. Whisk until well combined. Bring to a boil and reduce heat to low to keep warm.
Check your mango jello 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 jello liquid on the back of a spoon over your mango jello. This ensures the hot liquid does not break the mango jello layer as it hits the spoon first.
Seal and 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 jello (2 per each side) to allow air into the mold. Place a flat plate over your jelly dish. Flip upside down and the jello should eventually slide out with gravity.
Slice into 9 squares and garnish with fresh fruit and mint leaves.