Mango Coconut Agar Agar

In a blender, blend the mango cubes (for the purée) and orange juice until smooth.

Put the jelly powder, agar agar powder, and water into a small pot. Mix thoroughly to evenly spread the powder. As you bring it to a full boil, keep stirring to ensure that the jelly powder and agar agar powder have completely dissolved. Whisk in the sugar, mango purée, and lime juice until smooth. Take off the heat and give it a taste, adding extra sugar or lime juice if necessary.

Wet the mold with water and pour in the mango mixture. Place the mango cubes into the mango foundation, making sure they are properly distributed and pressed down to ensure they are completely submerged. Allow the mango jelly to mostly set.

For the coconut layer: Mix the agar agar powder and water in a small pot, making sure the powder is well distributed. As you bring it to a full boil, make sure that the agar agar powder dissolves completely by stirring often. Stir in salt and sugar until they are dissolved. Remove from heat, stir in coconut milk, and stir again. If the mango layer has firmed, you may use it right away; if not, keep it warm, covered, over the lowest heat setting on the stove to keep it from setting and getting clumpy.

Once the surface of the mango layer has set, gently pour the coconut layer over the spatula or the back of a spoon onto the mango base. Pouring too hard will break or damage the mango layer. Refrigerate for a few hours or overnight until cold. Cut into square shapes with a sharp knife and enjoy!