Prep the mango: If using fresh, peel and dice. If frozen, thaw fully and drain excess liquid so the pudding isn’t watery.

Bloom your setting agent: For gelatin, sprinkle it over 3 tablespoons cold water and let it sit 5 minutes. For agar flakes, add them to 1/2 cup water and set aside.

Blend the base: In a blender, combine mango, coconut milk, sweetener, vanilla, lime juice, and salt. Blend until completely smooth and silky.

Activate the setting agent: For gelatin, microwave the bloomed mixture for 10–15 seconds or warm gently on the stove until fully melted (do not boil). For agar, simmer the mixture on the stove for 3–5 minutes, stirring, until the flakes dissolve.

Combine: With the blender running on low, stream in the melted gelatin or warm agar mixture. Blend 10–15 seconds to fully incorporate.

Taste and adjust: Add more sweetener or lime if needed. The flavors dull slightly once chilled, so aim for a touch sweeter than you think.

Pour and chill: Divide into 4–6 small ramekins or glasses. Cover and refrigerate until set, about 2–4 hours. It will firm up more overnight.

Finish: Top with extra mango, a sprinkle of toasted coconut, or lime zest right before serving.