Begin by peeling, pitting, and dicing 2 ripe mangoes. Place the diced mango in a blender and blend until smooth, achieving a silky puree.

In a small bowl, mix 1 tablespoon of agar agar with 3 tablespoons of cold water. Allow it to rest for about 30-45 seconds.

In a large mixing bowl, whisk together the smooth mango puree, 1/4 cup of granulated sugar, and 1 can (13.5 oz) of coconut milk until fully combined.

Pour the mango mixture into a saucepan and gently heat it over medium-low heat, whisking continuously for about 4-5 minutes.

Once the mango mixture is warm, add the bloomed agar agar. Stir well for about 2-3 minutes until fully dissolved.

Pour the mixture into individual serving bowls or a large dish. Allow it to cool at room temperature for about 15 minutes, then transfer to the refrigerator.

Once set, serve chilled, optionally garnished with toasted coconut and fresh mango.